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Not only are sheep prized for their wool and meat, but their milk is used across the globe to make many well-loved cheeses like Pecorino Romano and Feta. A bit less familiar to most, but equally as delicious is sheep's milk ricotta. It has a mild, smooth and rich flavor with a bit more tang than regular ricotta.
Chef Matt Gennuso, a master at highlighting the qualities of good ingredients, shares an interesting and delightful salad recipe featuring baked sheep's milk ricotta. Look for sheep ricotta in cheese shops, specialty grocers or online.
2 pounds sheep's milk ricotta
½ cup shredded ricotta salata
2 teaspoons coarse salt, plus more as needed
¼ teaspoon white pepper
2 whole large eggs
2 large egg yolks
½ teaspoon chopped thyme leaves
½ teaspoon chopped rosemary
8 organic baby red or golden beets, with tops
2-3 sprigs fresh thyme sprigs
1 bay leaf
Extra-virgin olive oil
Freshly ground black pepper
¼ cup red wine, balsamic, or champagne vinegar (depending on beet color)
¼ cup basic favorite vinaigrette such as balsamic or red wine
2 cups mixed greens
½ cup toasted hazelnuts
Directions:
1. Preheat oven to 325° F. Spray a 2-quart baking dish or four 8-ounce individual molds with cooking spray and tightly line with plastic wrap.
2. In a large bowl, stir together cheeses, 2 teaspoons salt, white pepper, eggs, yolks, thyme, and rosemary until well combined. Transfer to lined baking dish and put the dish in a deep roasting pan. Fill the roasting pan with warm water halfway up the sides of the baking dish. Transfer to oven and bake until set, about 30 minutes. Let cool completely before wrapping tightly and let set completely overnight in the refrigerator.
3. Put beets with their tops in a deep roasting pan and fill with water just to cover. Add thyme sprigs, bay leaf, a drizzle of olive oil, and season with salt and pepper. If using red beets, add red wine or balsamic vinegar; if using golden beets, use champagne vinegar. Cover tightly with aluminum foil and roast in oven until a knife inserted into the beets meets no resistance, 45-60 minutes. Cool completely in the liquid; drain.
4. Invert the baked and set cheese and cut into 4 slices. If using individual molds, invert and leave whole. Heat 2 tablespoons olive oil in a large skillet over medium high heat. Add the cheese slices and cook, turning once, until golden brown, about 2 minutes per side. Drain on a paper-towel lined plate.
5. To serve, toss the greens and beets with the vinaigrette and season with salt and pepper. Divide the beets with their tops between 4 plates; top with some dressed greens and a slice or round of crusty cheese. Sprinkle hazelnuts over each salad and serve immediately.
Makes 4 servings.
Special Thanks:
Matt Gennuso
Chez Pascal
960 Hope Street
Providence, RI, 02906
401-421-4422
www.chez-pascal.com