Recipe Intro From feedfeed
Chef Mike Anthony from Gramercy Tavern came by FeedfeedBrooklyn to show us how to make these Ricotta and Ramp Tarts! Ricotta is the perfect way to use up milk that's approaching its expiration date by separating the curds from the whey with the introduction of lemon juice. To make it spring-forward a dressing of sauteed ramps and herbs tops off these mini tartlets. However, you can also top a bowl of the ricotta with the ramp dressing and serve with crackers at your next party!
Prep time 15 minutes
Cook time 270 minutes
Yield: Serves or Makes 8-10
In a medium bowl, stir ricotta with preserved lemon, chile oil and salt.
Spoon ricotta into tart shells then top with ramp dressing and serve.
Bring milk, cream and a pinch of salt to a boil, whisking so as not to scorch.
Add lemon juice, reduce heat, and stir for 2 minutes as milk/cream curdles.
Strain through doubled over cheesecloth set over a perforated hotel pan.
Let strain for about one hour. Transfer cheese to a large bowl and add salt to taste, folding it in with a spatula. Add whey back to the cheese if it is too dry, until desired consistency is reached. Cool. Store in quart container.
Sweat the shallots, garlic and ramps in olive oil for 3 minutes. Add lemon juice and minced herbs. Season with salt then set aside.