Crema di Ricotta with Lemon Marmellata
- 3 ounces Coach Farm goat cheese
- 6 ounces ricotta cheese
- 6 ounces mascarpone cheese
- 8 lemons to yield 1 pound, sliced into 1/16-inch rounds
- 1 1/4 cups sugar
Meanwhile, in a heavy-bottomed pan, combine the lemons, sugar and water to barely cover. Cook, stirring constantly, over high heat for 2 to 3 minutes. Reduce the heat and cook, stirring constantly, for 20 minutes, until the water and juice have become syrup-like. Allow to cool and serve with the crema.
Recipe copyright 2000, Mario Batali. All Rights Reserved