blend · cream sauce
★ STARRED KITCHENPrep 10 minIvoryfield Smoked Ricotta Cream
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
Ingredients
- Ricotta — 100g of smoked ricotta
- Olive Oil — 100g of extra virgin olive oil
- Salt — 1 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.
Companion jar
Ivoryfield 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 · 4 stars · 2 national awards
- Thorndepot Horseradish Cream★ STARRED KITCHEN
- Copperdepot Rosemary Crème FraîcheCHAMPION CHEF
- Olivepass Salsa BlancaNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Roberto Petza works in Sardinian at S'Apposentu; credentials include Michelin 1* (S'Apposentu, Siddi, Sardinia).
Originally published as Smoked Ricotta Cream.
More from this kitchenFAQ
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?
Amounts follow the published recipe in household units (with metric in parentheses). 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.