RICOTTA & ARTICHOKE CAKES

INGREDIENTS

Serves 4

Mozzarita Fresh Ricotta 300gr/10oz

Artichoke hearts, frozen 300gr/10oz

Aged Pecorino or Manchego, grated 3 TBSP

Mozzarita Fresh Mozzarella, roughly diced 1/2 cup

2 egg yolks

Extra Virgin Olive Oil, 3/4TBSP

Fresh mint, chopped 1 tsp (plus a few leaves for garnish)

Fresh thyme, 1 sprig

Salt & black pepper

METHOD

For this recipe you will need to strain the ricotta in the fridge for a few hours (or even better overnight), in a sieve lined with cheese cloth or an unbleached coffee filter, to prevent the cakes from being soggy and not holding their shape when you serve them. Once your ricotta has reached a firm consistency, you may proceed with the preparation.

Blanche the artichoke hearts in salted boiling water for 3/4 minutes. This little trick will not only soften them up, but also get rid of the tangy taste of the citric acid used for preservation. Drain and allow to cool off, then squeeze them gently between the palms of your hands to remove excess water.

In a non-stick pan coated with 3 TBSP of EVO, sauté garlic clove and thyme sprig on low/med heat; once the garlic clove is golden (not burnt), discard both, add artichoke hearts and sauté for about 5’ on low-to-moderate heat, tossing frequently to keep them from getting crispy. Allow artichokes to cool off a bit, then transfer to a cutting board and chop to a medium/fine consistency.

Place the ricotta in a mixing bowl and add salt & pepper to taste. Mix in Pecorino cheese, egg yolks, mozzarella and chopped mint. Incorporate artichokes and briefly work with a wooden spoon so all ingredients are uniformly mixed.

Line a baking sheet with unbleached parchment and coat with remaining EVO. With the help of an ice cream scoop, form 8 balls from ricotta mixture and place them on the baking sheet, at least 2 inches from one another (they will collapse into cake shapes when you bake them). Place baking sheet in the freezer for about 10/15 min, then transfer into a 200°C/395°F preheated oven. Bake for 25’ or until a golden brown crust forms on top of the cakes.

Serve cakes warm with a lightly cooked (20’) fresh tomato sauce. I do not recommend using store bought sauces, as their tannic, overcooked taste would overpower the delicate taste of these cakes.