Town Hall: A Community Gathering Spot
Chef Tom Gray and Sarah Marie Johnston transform a former lounge into a beautifully designed gathering spot in San Marco.
Easy
15 MIN
Chef Tom and his team use this ricotta in a variety of applications at Prati Italia – most notably in the ricotta ravioli with lemon, Pecorino and black pepper and garlic bread with ricotta and olive tapenade. Try making ricotta toast for a taste of Prati Italia at home!
Ingredients
- 1 quart whole milk
- 1 cup heavy cream
- Kosher salt, to taste
- Ground white pepper, to taste
- 1 cup buttermilk
- 1 tablespoon Champagne vinegar
- Zest of 1 lemon
- 1 tablespoon olive oil
Instructions
Combine milk, cream, a pinch of salt, and a pinch of pepper in a medium pot over moderate heat. Bring up just to a boil, stirring often allowing your spoon scrape the bottom of the pot to avoid scorching. As soon as you see movement to indicate the milk is about to boil, turn off heat and pour in buttermilk and vinegar. Stir once or twice then stop to allow curds to form.
After it is set, use a slotted spoon to skim the cheese into cheesecloth-lined strainer. Fold in lemon zest and olive oil. Season with additional salt and pepper to taste.
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