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.
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