Emerald Valley Artisans exclusive!
Named for our Italian cousin Isabella Chiesi, this unique whole milk ricotta is pressed, brined and briefly aged to yield a creamy, slightly sweet/slightly salty flavor. Ricotta Chiesi makes an excellent eating cheese and pairs well with tomatoes, marinated roasted red peppers and balsamic vinegars or reductions. But its flavors are significantly enhanced by grilling or pan searing. Versatile in any kitchen – commercial or home!
Aged 30 days (pressed Ricotta lightly salted – snacking, salads, grill, pan sear, pasta)
Food – An excellent eating cheese and pairs well with tomatoes, marinated roasted red peppers and balsamic vinegars or reductions. But the flavors are significantly enhanced by cooking with it. Add this versatile cheese to any pasta dish for extra flavor and zest.
Drinks – Pilsner, Reisling
Infused Berry Sauce
- 6 cups vegetable oil
- ¾ cup all purpose flour
- 2 Tbsp baking powder
- 1 tsp grated lemon zest
- 1 tsp minced ginger
- ¾ cup whole milk ricotta cheese
- ½ cup Ricotta Chiesi grated fine
- 2 large eggs lightly beaten
- 2 Tbsp granulated sugar
- 1 ½ tsp vanilla extract
- Powdered sugar for dusting
Fritters: Heat oil in heavy pot until 370 degrees (candy thermometer works well).
Mix flour, baking powder, and lemon zest in a bowl. Mix cheeses, eggs, sugar and vanilla in another bowl, then mix in flour mixture.
Working in batches, gently drop level tablespoons of batter and fry until golden brown, 3-4 minutes. Transfer to paper towels to drain using a slotted spoon.
Ginger Beer-Infused Berry Sauce:
- 1 bottle Penn Ginger Beer
- 12 oz granulated sugar
- 3” piece fresh ginger peeled
- 1 lb assorted fresh berries (raspberry, black berries, strawberries)
Sauce: Mix beer, ginger and sugar in a saucepan. Bring to simmer for 5 minutes, add berries and turn off heat. Remove ginger stick and strain out liquid. Gently mash berries. Serve with fritters and powdered sugar.
Penn Ginger Beer is proudly brewed in Pittsburgh by Penn Brewery. This delicious pairing, including Ricotta Chiesi, is courtesy of their Executive Chef Jim Dillon.
Pan-Seared Ricotta Chiesi
- Ricotta Chiesi sliced ¼” thick
- 2 Tbsp olive oil
- Fresh cracked peppercorns to taste
Prepare a skillet (non-stick is preferable) with olive oil over medium heat. Place Ricotta Chiesi in pan, searing on both sides until brown. Slide cheese on to serving plate. Drizzle any olive oil remaining in pan over top of cheese. Sprinkle with fresh cracked peppercorns. Serve Immediately. One ounce of Ricotta Chiesi per serving. Can be served with Grilled Polenta, sweet basil marinara sauce, or roasted red peppers.
You can learn more about Penn Brewery at www.pennbrew.com.