Smoked Ricotta Cream

Name: Smoked Ricotta Cream
Prep time: 10 min
Total time: 10 min
Yield: 200 ml
Cuisine: American
Ingredients: 100 g Smoked Ricotta; 109.89 ml Olive Oil; 1 g Salt

Independent adaptation of a publicly published Roberto Petza recipe. Not affiliated with, sponsored by, or endorsed by Roberto Petza.

Smoked Ricotta Cream from a starred kitchen.

Ratio

Olive Oil 110 ml

Ingredients

Smoked Ricotta — 100 g
Olive Oil — 109.89 ml
Salt — 1 g

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Roberto Petza works in Sardinian at S'Apposentu; credentials include Michelin 1* (S'Apposentu, Siddi, Sardinia).

Adapted from a Roberto Petza recipe (Roberto Petza / Great Italian Chefs (grilled squid with aromatic herbs)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Roberto Petza / Great Italian Chefs (grilled squid with aromatic herbs) (published as “Smoked Ricotta Cream”). Full citation lives in Provenance.