Preparation time

10 Minutes

Cooking time

5 Minutes

Serves

2

Inspired by former chef of A Voce Restaurant in New York, Andrew Camellini, Victoria shows you how to throw together this smooth, fluffy Italian dip for just $13 at home, as opposed to the USD$30 you might pay at Camellini's old restaurant!

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Cooking Tips

1. If you can't find Sardinian Sheep's Milk Ricotta, use goat's milk or regular cow's milk ricotta.

Ingredients

2
cups
Sardinian Sheep's Milk Ricotta
1
teaspoon
Table Salt
1
teaspoon
Coarsely Ground Black Pepper
1
tablespoon
Dried Oregano
Grilled Country Bread rubbed with garlic
, for serving
1
cup
Whole Milk
1
teaspoon
Fleur De Sel
1
teaspoon
Fresh Thyme Leaves
2-3
tablespoons
Extra-Virgin Olive Oil

Directions

Beat the ricotta and the milk together in the bowl of a standing mixer fitted with the paddle (or in a medium bowl with a whisk) until the mixture is light and fluffy.
Add the fine sea salt to taste and mix well.
Place the mixture in a serving bowl. Generously sprinkle the sea salt, pepper, thyme and oregano over the top.
Top with the olive oil, which will settle on and around the cheese. Add sliced fresh figs or shaved truffles. Serve with grilled bread.

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