Salvatore BKLYN ricotta

Grilled ramps, Salvatore ricotta, red Chile agrodolce with toasted hazelnuts (from Jared Braithwaite, Colonie ) Serves 4 Hot honey 2 cups Cabernet Sauvignon vinegar 1 cup Catskills provision honey 4 red Fresno Chile’s, thinly sliced  seeds okay if you like spicy) Combine all and reduce over medium heat until sticky. Chill thoroughly. Bring to room temperature before using. Ricotta 1 cup Salvatore ricotta Zest of 1 lemon Pinch salt Mix thoroughly to combine  To serve  2 bunches wild ramps, cleaned well  Olive oil Salt Toasted Oregon hazelnuts  Preheat the grill over high heat.  Season the ramps with olive oil and salt. Place over high heat on the grill with all of the ramps facing parallel to the grill grates (so they don’t fall through!) Grill over high heat for a minute. Flip lover and repeat. If done correctly the bulbs should be crisp tender, some leaves quite charred and some still green.  Spread the ricotta in desired ser

This recipe is from Jason Hua the chef at The Dutch in New York City is for the filling and then the vinaigrette.  The filling is to stuff your favorite ravioli dough recipe.... Ricotta Filling (five servings) 6 oz                  Salvatore BKLYN ricotta 3 oz                  Mascarpone 1.5 tsp              Parmesan 3 tsp                 Olive Oil ½ tsp                Kosher Salt 1/2                    Lemon, zested 1 tsp.                Ground Black Pepper -mix everything together very well and check seasoning Bacon Vinaigrette: (7 ounces) 6.5 oz               North Country Bacon, small dice 2 tsp                 Olive Oil 3 tsp                 Shallot, brunoise 2 tbs                 Poor Farm Maple Syrup 2 tbs                 Sherry Vinegar 1                       Lemon,   zested 1                       Lemons,   juiced .4 tsp                Thyme, picked .5 tsp                Urfa Pepper -sweat bacon in olive oil until brown a

This recipe is from Bill Yosses owner of Perfect Pies Vegetarian Pie with Salvatore Brooklyn   ricotta and moroccan preserved lemons Pie dough One 9” pie shell 2 1/2 cups all purpose flour 1 tablespoon sugar 3/4 teaspoon salt 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes 6 tablespoons (about) ice water Method 1.      Mix flour, sugar, and salt in processor. Add butter; pulse until coarse meal forms. Gradually blend in enough ice water to form moist clumps. Gather dough into ball; divide in half. Form dough into 2 balls; flatten into disks. Wrap each in plastic; chill 2 hours or overnight. 2.      Roll out to a quarter inch thickness into a circle about 14” and fit into a 9”   pie dish making fluted edges with excess dough around the edge.    3.      Line with foil or parchment and fill with navy beans to keep its shape, then prebake at 350F for 15 minutes.   Remove pie shell from oven remove foil liner and allow to cool Veggie-R