Nigel Slater’s ricotta recipes
the Guardian -

Spread straight on to bread, baked, used in puds or scoffed in lumps, lovely versatile ricotta is a source of joy

I made myself a slice of thick toast, its crumb chewy, its crust as black as soot, then spread the surface with a snowy mound of ricotta and pieces of jelly-fleshed apricot. This treat never quite made it to the table and I ate it while standing at the kitchen counter. Then, a few minutes later, a second piece of bread, this time untoasted with a swirl of the ricotta, its crest...


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