Recipe courtesy of David Rocco
Antipasto di Ricotta: Simple Ricotta Antipasto
- Level: Easy
- Total: 5 min
- Prep: 5 min
- Yield: 4 servings
Ingredients
1 pound/450 g fresh sheep's milk ricotta cheese
Freshly ground black pepper
Freshly grated zest of 1 lemon
Extra-virgin olive oil, for drizzling
Directions
- Whisk the ricotta cheese in a mixing bowl until creamy. Then add the pepper and lemon zest. Mix well and plate. Top with more lemon zest and pepper. Drizzle with extra-virgin olive oil.
