Food
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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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