Ricotta & Field Greens Spread

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Ricotta & Field Greens Spread

How to enjoy National Wine & Cheese Day Thurs. July 25th? We’re celebrating with fresh ricotta & seasonal field greens. Make ahead & enjoy with a glass of your favorite wine! Serves 4-6

Simple Ingredients:

  • 5 tablespoonsVilla Graziella Organic Extra Virgin Olive Oil, plus extra to flavor

  • 1-pound fresh ricotta

  • ½ pound of field greens, washed & dried

  • 1 fresh, medium garlic clove smashed

  • Sea salt & fresh cracked black pepper

Easy Directions:

  1. Chop the field greens in ½ inch pieces, set aside

  2. Warm 3 tablespoons of olive oil in a skillet over medium heat

  3. Add garlic, sauté until golden brown but do not overcook, remove from skillet

  4. Add 2/3 greens to skillet, mix & sauté until wilted, approx. 1-2 minutes

  5. Remove skillet from heat, add ricotta to the greens, season with salt, pepper, mix well

  6. Line a small bowl or mold with plastic wrap, fill with ricotta mixture

  7. Cover & refrigerate up to 24 hours

  8. Turn the bowl upside down on a plate, pull gently & remove plastic

  9. Place on top of remaining greens, drizzle with 2 tablespoons oil, serve with toasted bread or crackers

  10. Serve & enjoy with Villa Graziella organic Bianco Trebbiano IGT white wine

Tip: Save time & buy already bagged, mixed salad greens, re-wash & dry

Inspiration recipe from The magazine of La Cucina Italiana

RecipesChristi SinclairComment