For your kitchen, not just your screen.

Ingredients

• 250 g fresh ricotta, ideally sheep’s milk
• 2 tbsp honey, ideally orange blossom or thyme
• 4 tsp Castruriali extra virgin olive oil — A small pour of raw oil, added last.
• grated lemon zest and black pepper
• toasted almonds or pistachios (optional)

Method

1. Plate. Spoon the ricotta into four small bowls and smooth the tops.
2. 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.