Sweets
Ricotta, miele e olio
A five-minute Sicilian dessert of fresh ricotta with warm honey, a thread of extra virgin olive oil, lemon zest and black pepper.
CKContributed by The Castruriali Kitchen · CastrorealeSee all their recipes →Ingredients
- 250 gfresh ricotta, ideally sheep’s milk
- 2 tbsphoney, ideally orange blossom or thyme
- 4 tspCastruriali extra virgin olive oilA small pour of raw oil, added last.
- grated lemon zest and black pepper
- toasted almonds or pistachios (optional)
Method
Plate. Spoon the ricotta into four small bowls and smooth the tops.
Dress. Warm the honey slightly so it runs and drizzle it over. Finish each bowl with a teaspoon of oil, a little lemon zest, a twist of pepper and the nuts if using.