Sunday, September 26, 2010
...and about that ricotta
Keeping to plan, dinner was a success. I am going to have to buy another quart of milk and make more ricotta, because this stuff is so good! I think next time I'll also buy some higher quality olive oil, because I really think whipping the homemade cheese with better oil will make a world of difference.
I feel spoiled by my dinner, and even further by the bounty I enjoyed all summer.
Warning: cheesy moment (and I'm not talking about ricotta). I want to relay to you, my readers, that I feel truly grateful for having access to local farmers' harvests.
OK this was dinner:
1 bunch rapini, bottom inch cut off and tossed out, the rest chopped into inch long pieces
pot of water, boiling rapidly, salted heavily (make it taste like the ocean. for real.)
2 cloves garlic, sliced
crushed red pepper
whole wheat pasta of choice
whipped ricotta cheese
Blanch rapini in water. Set aside. In a skillet, heat olive oil. Add garlic and cook until it starts to color. Add crushed red pepper and then rapini. (You may have to do this in batches depending on the size of your pan.) Add generous pinch of salt and saute 2-3 minutes. Serve atop whole wheat pasta with a dollop of ricotta. And enjoy.