L'Italo-Americano

THURSDAY, OCTOBER 13, 2016 www.italoamericano.org 19 L'Italo-Americano ITALIAN SECTION | LA BUONA TAVOLA RECIPES COOKING TIPS SEASONAL DISHES A lthough I am always sad t o s e e s u m m e r t u r n t o fall, there is something about the crispness in the air that I can't help but love. As the fires in our outdoor grills transi- tion to the cozy fires warming our hearts, the fall weather has me craving those simple fall favorites we all return to time and time again. Oddly, fresh homemade ricotta is one of my fall comfort foods. Perhaps it is a simmering pot of milk on the stove that gives my soul com- fort. Or possibly the fact that I often serve it fresh from the oven and topped with some gar- lic-infused oil for a super easy antipasto. A recent fall after- noon had me tucked snugly in front of my stove, stirring a h u g e p o t o f s i m m e r i n g m i l k while watching the raindrops stream down the windowpane. True comfort for my soul. Fresh ricotta is ridiculously simple to make. The cloud of creaminess from a fresh batch h a s m e s a l i v a t i n g f r o m t h e minute those little curds start to take shape in the bowl. A sim- MICHELE BECCI ple slather while still warm atop a crusty toasted slice of bread is groan worthy. And a dollop or two stirred into a plate of warm pasta is comfort food that com- forts beyond measure. One wonderful food memory for me takes me back to Easter i n S i c i l y w i t h m y f r i e n d , Danielle. Danielle lived with his parents in the apartment above their home. On Easter morning, t h e d o o r b e l l r a n g a n d t h e r e stood his friend, who had driven d o w n f r o m h i s v i l l a g e n e a r Mount Etna, to deliver a freshly killed baby goat for roasting, still warm, fresh ricotta and a l o a f o f f r e s h l y b a k e d b r e a d wrapped in simple brown paper. W e i m m e d i a t e l y s a t a t h i s kitchen table slathering fresh, warm ricotta on the bread. (I quickly forgot about the poor baby goat which he promptly, and thankfully, delivered to his parents.) How I still remember the taste of that ricotta – warm and wonderfully creamy. The uses for this delicious treat are endless – slathered on bread alone, with a drizzle of honey, with warm roasted toma- toes, in ravioli, with fresh figs, in desserts. The list goes on. Three simple ingredients; about 30 minutes. Boom. Impress your loved ones and friends at your next dinner party. Simply let slip – 'Ooh, I hope you like the h o m e m a d e r i c o t t a I m a d e ' . Pause. Wait for the applause. I have included the baked ricotta dip recipe that I men- tioned above. I also occasional- ly serve with simple, roasted cherry tomatoes alongside for a pop of sweetness. So light up those fires and invite over some friends for a simple cozy dinner featuring y o u r h o m e m a d e r i c o t t a . Entertaining at its best. Happy Fall! Michele Homemade Ricotta INGREDIENTS • 4 cups whole milk • ½ teaspoon salt • 3 tablespoons white wine vinegar or lemon juice PREPARATION In a medium saucepan, bring the milk and salt to a gentle boil o v e r m e d i u m h e a t . . S t i r f r e - quently with a wooden spoon to prevent scorching. Meanwhile, line a colander w i t h t h r e e o r f o u r l a y e r s o f cheesecloth and set over a medi- um bowl just larger than the colander. O n c e b o i l i n g , r e m o v e t h e milk mixture from the heat. Add i n t h e w h i t e v i n e g a r a n d l e t stand for about 5 minutes. Stir gently until the mixture starts to curdle into solid white curds and a cloudy liquid (whey). Let stand another 5 minutes. Gently pour the mixture into the prepared colander. Cover the top with plastic wrap and allow to drain until the desired texture is reached. (I let mine drain for about 20 minutes as I like my ricotta still on the wet side.) Gather up the sides of the c h e e s e c l o t h a n d t r a n s f e r t h e fresh ricotta to a bowl. Serve immediately or in a covered con- tainer in refrigerator for up to 5 days. Baked Ricotta Dip with Oil- infused Garlic INGREDIENTS • 6 cloves garlic, peeled and lightly smashed • Extra virgin olive oil • 1 6 o u n c e s ( p r e f e r a b l y fresh) ricotta • ½ c u p g r a t e d P e c o r i n o Romano, divided • 2 eggs, lightly beaten • Salt • Freshly ground black pep- per PREPARATION Place the cloves of garlic and about ½ cup olive oil in a small sauté pan over low heat. Slowly simmer the cloves until they are soft and brown, about 15 min- u t e s . R e m o v e f r o m h e a t . Allow to cool. Using the back of a wooden spoon, mash a few of the cloves until soft. Heat the over to 350 degrees Fahrenheit. Lightly coat a small baking dish with oil. I n a m e d i u m b o w l , m i x together the ricotta, about 2/3 of the Pecorino , eggs and some of the mashed garlic. Taste and season with salt and pepper. Transfer the mixture to the baking dish. Sprinkle with the remaining Pecorino and drizzle with the garlic-infused olive oil. Bake until heated through and the cheese on top is melted and browned, about 30 minutes. Serve with nice crusty toasted bread and enjoy! Joe and Michele Becci are a brother and sister team who love all things Italian. Together, from opposite coasts, they co-author the blog OurItalian Table.com. Baked ricotta dip with oil infused garlic Fall Comfort Food: Making Fresh Ricotta

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