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Whipped ricotta from Six Seasons: A New Way with Vegetables (page 37) by Joshua McFadden and Martha Holmberg

  • ricotta cheese

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Notes about this recipe

  • sberes on September 19, 2018

    This was excellent! Used for p179 broccoli and sausage. Find more uses ? What about a base for tzakiki sauce ?

  • anya_sf on August 30, 2018

    Not much work, but creamier and more flavorful that plain ricotta. It was delicious on the spaghetti with cherry tomatoes - made the sauce super creamy.

  • SheilaS on July 21, 2018

    Reading "whipped," I expected something airy, light and fluffy. This is instead, somewhat heavy and very rich with a hint of olive oil flavor. I was initially disappointed, but I've grown to love using it in this book. It turns into a silky and luxurious sauce in the Rigatoni with Broccoli & Sausage p 179 and is perfect when spread on grilled bread in the Raw Corn with Walnuts, Mint & Chiles crostini variation p 222, the Tomato-Rubbed Grilled Bread with Tomato Salad p 263, the Wilted Kale on Cheese Toast p 311 and the Agrodolce Ramps on Grilled Bread p 106. I make this with homemade ricotta and add plenty of black pepper.

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