Sunrise ricotta
The nostalgia of times gone by and the memory of ancient flavors are mixed in this recipe for a baked ricotta which we combine with Oris, Falerio DOP wine – Ciù Ciù Tenimenti Bartolomei
Ingredients:
- 3kg cow’s ricotta
- Brown sugar qs
Procedure:
Sprinkle brown sugar over the ricotta, prepare an emulsion of extra virgin olive oil and balsamic vinegar until creamy. Pour it over the ricotta and let sit in the refrigerator overnight on a wire rack to allow it to drain. The next morning preheat the oven to 170 degrees and bake ricotta for 45 minutes. Let cool well before cutting and serving.