Ricotta with basil

Ricotta with basil

By
From
Sicily

This makes a really useful base of flavourful ricotta. In the morning in Sicily you can get freshly made, still-warm sheep’s milk ricotta. However, this recipe makes even the supermarket variety taste as good. Top a bowl of hot pasta with spoonfuls of it, eat it on toast with the Sun-dried Tomato & Chilli Relish below or stir it into the Sausage & Wild Fennel Ragu.

Ingredients

Quantity Ingredient
100g ricotta
1 generous tablespoon double cream or whole milk
1 tablespoon extra-virgin olive oil
handful finely chopped basil leaves
salt
freshly ground black pepper

Method

  1. Mix the ingredients together in a bowl and adjust the seasoning to taste.
Tags:
Italy
Italian
Sicily
Sicilian
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