Post by marlaoh on Jun 7, 2003 8:36:00 GMT -6
TOMATO SALAD WITH FRESH RICOTTA
This recipe is about simplicity and perfect ingredients. The tomatoes have to be at the ultimate level of ripeness and room temperature, not cold for peak flavor. The beefsteak tomatoes should be cut into various sizes and thick shapes, this also enhances the flavor and texture appeal. Fresh Ricotta cheese from a cheese counter/store is preferred to package if possible.
Finally the aggressive season of good salt and pepper and drizzle of excellent oil is what makes this salad sing.
Serves 6 appetizers
2 ea. red beefsteak tomatoes
1 ea. yellow beefsteak tomatoes
2 cup assorted baby tomatoes (grape, pear, currant, cherry, etc.)
2 cup fresh ricotta cheese
24 ea. medium leaves of fresh basil, washed
Sea salt (fleur de sel)
Freshly ground black pepper
Best extra virgin olive oil available
Either on individual plates or 1 large platter, equally distribute tomatoes. Use a spoon and equally distribute small spoonfuls of cheese. Season with salt, pepper and oil, then equally distribute the basil.
Optional
Also sprinkle some dried chili flakes.
This recipe is about simplicity and perfect ingredients. The tomatoes have to be at the ultimate level of ripeness and room temperature, not cold for peak flavor. The beefsteak tomatoes should be cut into various sizes and thick shapes, this also enhances the flavor and texture appeal. Fresh Ricotta cheese from a cheese counter/store is preferred to package if possible.
Finally the aggressive season of good salt and pepper and drizzle of excellent oil is what makes this salad sing.
Serves 6 appetizers
2 ea. red beefsteak tomatoes
1 ea. yellow beefsteak tomatoes
2 cup assorted baby tomatoes (grape, pear, currant, cherry, etc.)
2 cup fresh ricotta cheese
24 ea. medium leaves of fresh basil, washed
Sea salt (fleur de sel)
Freshly ground black pepper
Best extra virgin olive oil available
Either on individual plates or 1 large platter, equally distribute tomatoes. Use a spoon and equally distribute small spoonfuls of cheese. Season with salt, pepper and oil, then equally distribute the basil.
Optional
Also sprinkle some dried chili flakes.