Smoked Ricotta Cream

Name: Smoked Ricotta Cream
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (200 ml)
Cuisine: Mediterranean
Ingredients: 100 g Ricotta; about ½ cup (110 ml) Olive Oil; 1 pinch of salt (1 g) Salt

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

GREAT ON · GRILLED SQUID; RAW SALAD VEGETABLES; BREAD

Great on Grilled squid; raw salad vegetables; bread. The same recipe pairs it with Aromatic Herb Oil, its companion sauce.

A rich finish for pasta and roasted vegetables.

On the jar

SMOKED

Method: blend
Yield: about ¾ cup
Ingredients: 3

Blender sauce. Cook from the recipe

Ratio

Olive Oil 110 ml

Ingredients

Ricotta100 g
Olive Oilabout ½ cup (110 ml)
Salt1 pinch of 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.

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Companion jar

Smoked Ricotta Cream wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 7 stars · 2 national awards

Menton Citrus Yogurt Sauce★★★ KITCHENOn the jar: CITRUS
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Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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.

Any tips for reheating it?

Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.

Companion jar