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RICOTTA

01:00 AM EST on Wednesday, December 3, 2008

RICOTTA

1 pound fresh, whole milk ricotta (Narragansett Creamery preferred)

Salt and fresh ground black pepper

2 tablespoons chives, minced

1 tablespoon Italian parsley, minced (plus more for finishing)

1 tablespoon tarragon, minced (plus more for finishing)

2 tablespoons Parmigianno-Reggiano, grated (plus more for finishing)

Drain the ricotta in a fine sieve overnight to remove any lingering water.

Mix the ricotta with the salt, pepper, herbs and cheese. Taste for seasoning.

Put into a piping bag fitted with a plain tube.

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