One of the best appetizers I have had at an Italian restaurant was whipped ricotta. It had Parmigiano Regianno in it, along with some garlic. It was whipped with some cream to create a cloudy fluff that was meant to be served with crispy bread. So delicious and so satisfying. I’ve tried to recreate the recipe because it was unforgettable. So here you have my ricotta parmesan cream.
Ricotta Parmesan Cream
Ricotta Parmesan Cream with toasted bread is the easiset appetizer full of umami.
Equipment
- 1 food processor
Ingredients
- 1/2 clove raw garlic
- 1/2 cup Parmigiano regianno grated
- 1/2 cup heavy whipping cream
- 1 cup whole milk ricotta
- 1/2 tsp salt
- 1 tsp pepper
Instructions
- Add garlic, Parmigiano Regianno, heavy whipping cream, ricotta, salt, and pepper into a food processor. Process on the highest setting for 2-3 minutes, until ingredients are well mixed and the mixture is creamy. Serve with toasted bread.
I had a meal recently I wanted to recreate that had a lemon ricotta cream. This sounded like a good base—so I added a bit of lemon zest and lemon juice and did everything else the same. It worked well in recreating the fish I wanted to make. It was sweet potato hash, topped with braised beef in a harissa sauce (I used a Trader Joe’s harissa sauce), then topped with feta, picked red onions and the lemon ricotta cream. You should try it!
yummy! Thanks for the recipe idea! Sounds good!
I was searching for a recipe for a lemon ricotta crema to try and duplicate a dish I had in a local restaurant and came across this recipe, so I used it but used a whole garlic clove instead of a half, zest of one lemon and the juice of the lemon. It worked beautifully! The recipe is sweet potatoes, topped with a braised harissa beef, the lemon ricotta crema, feta cheese and pickled red onions. It is so good! Thanks for the inspiration!