Recipe: gooey homemade ricotta from Pizzeria Libretto’s Rocco Agostino
By Rocco Agostino
PREP TIME: 5 minutes
COOK TIME: 10 minutes
Makes 1½ cups ricotta
4 cups whole milk
1 cup 35 per cent cream
½ tsp salt
3 tbsp freshly squeezed lemon juice
Extra-virgin olive oil
1. Stir milk, cream and salt in a large saucepan. Bring to a simmer over medium-high heat, stirring occasionally to avoid scorching. This will take about 10 minutes. Remove from heat. Stir in lemon juice. Let stand, without stirring, for 5 to 8 minutes until mixture separates.
2. Line a colander with 5 layers of cheesecloth. Place lined colander over a bowl so excess liquid can drain. Pour mixture into lined colander and let stand for 1 hour. Transfer ricotta to a serving dish or container. If making ahead, ricotta will keep well, covered and refrigerated, for up to 3 days. Serve with crusty bread and drizzle with extra-virgin olive oil.
This ricotta tastes great with bomba, an Italian condiment. Make your own by mixing finely diced artichokes, olives and carrots with hot pepper paste.
Rocco Agostino sparked a Neapolitan pizza craze when, in 2009, he opened Pizzeria Libretto, an Ossington parlour churning out blistered, wood-fired thin-crust pies. Since then, his empire has expanded to include a second Libretto location on the Danforth and Enoteca Sociale, a rustic wine bar on Dundas West. This gooey ricotta embodies his easy, fresh Italian cooking. It’s excellent whether served on its own with crostini or as an add-on to pastas, pizzas and antipasti.