All day long I dream about... fresh ricotta. Morning. Noon. And night.
Morning: Homemade breakfast of egg-in-the-hole toasts with ricotta (Martha Stewart Living, September 2009). See recipe below.
4 slices rustic bread (1 inch thick)
1/4 cup extra-virgin olive oil for brushing, plus more for drizzling
8 ounces (1 cup) fresh ricotta cheese
Course salt and freshly ground pepper
1 teaspoon chopped fresh thyme
4 large eggs, room temperature
2 ounces (1/4 cup) shaved Parmesan cheese, for serving
1. Preheat oven to 400 degrees.
Tear out middle of each bread slice to form a 1 1/2-inch hole, reserving torn pieces. arrange in a baking dish. Tear bread from middles into smaller pieces. Brush slices on both sides and pieces all over with oil, and sprinkle pieces around slices.
Bake until toasted and golden, about 12 minutes. Leave oven on.
2. Mix ricotta with 1/2 teaspoon salt.
Season with pepper, and fold in thyme.
Spread mixture onto silces, avoiding the hole in each slice, and drizzle with oil.
3. Break 1 egg into each hole, and season with salt. Bake until egg whites are set, about 12 minutes. Top each slice with Parmesan, and garnish with toasted bread pieces.
Noon: Appetizer of sheep’s’ milk ricotta with sea salt and herbs, Locanda Verde, New York City
(photo by Nick Solares)
Night: Dessert of ricotta with honey, Lupa, New York City (photo by Eating in Translation)