Salvatore BKLYN ricotta

Ricotta ice cream (from Amy Hess, pastry chef at Print ) Yield = 3.5 quarts Cream                      16 oz Milk                          16 oz Sugar                     400 gm Corn syrup             400 gm Salt                           ½ t Yolks                       20 Salvatore BKLYN   2 quarts plain ricotta Lemon zest                  1 t The ice cream mix base is made and the ricotta cheese then added into the base.  Cool and then load into ice cream maker.

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.  ...

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.              ...