CREAMY TUSCAN RICOTTA, MADE FRESH IN BROOKLYN
Salvatore Bklyn Ricotta sounds tough, but it’s actually a delicacy, from the kitchens of Lunetta in Boerum Hill, Brooklyn. Betsy Devine, far left, a sous-chef at the restaurant, and Rachel Mark, near left, who works for a wine importer, learned the craft in Tuscany from Salvatore Farina, who makes it for his wine bar in San Gimignano.
His recipe uses only whey, but their version of it mixes local cow’s milk with some whey. Ms. Devine heats the milk, curdles it with lemon juice and drains it for a few hours. The result is light but has a mouth-filling creaminess, more like fromage blanc than ricotta, with a hint of salt and acidity to enhance its sweetness. Adam Shephard, Lunetta’s chef, uses it in dishes in both his Brooklyn and Manhattan restaurants, often on toast with honey.
It is sold in Brooklyn for around $14 a pound at Blue Apron in Park Slope, Stinky Bklyn in Carroll Gardens and Marlow & Sons in Williamsburg.
As seen in The New York Times.