The Food Lab: Better Home Cooking Through Science

(Nandana) #1

WARM RICOTTA


WITH OLIVE OIL AND LEMON


ZEST


SERVES 4


1 cup Fresh Ricotta (above), just made
2 tablespoons extra-virgin olive oil, plus more for serving
2 teaspoons grated lemon zest (from 1 lemon)
Flaky sea salt, like Maldon
Freshly ground black pepper


Place the ricotta in a serving bowl, drizzle with the olive oil,
and sprinkle with the lemon zest and salt and pepper. Serve
immediately with toast, passing extra olive oil.

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