| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 1 pound broccolini, ends trimmed, outer layer of stems peeled
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon kosher salt
- Freshly ground black pepper, plus more for serving
- 2 cloves garlic, peeled and grated
- 1 lemon, for zesting
- Ricotta (recipe follows)
- Crushed red pepper flakes, for serving, optional
- Flakey sea salt, for serving
- Lemon wedges, for serving
- 8 cups (1920 grams) whole milk
- 1 teaspoon kosher salt
- 1/4 cup (60 grams) lemon juice (from 1 lemon)
Instructions
- Heat a cast-iron skillet or griddle over high heat until smoking. In a medium bowl, drizzle the broccolini with olive oil and season with salt. Toss to coat. Place the broccolini on the hot pan or griddle but do not crowd (if using a 12-inch cast iron you can do two batches) Allow to sear, undisturbed, for 3 to 4 minutes. Flip and cook on the other side for 2 to 3 minutes, until the edges of the florets are a deep brown and the stems are tender and bright green with charring on the edges. Turn off the heat. Return the broccolini to the bowl. Season with a couple turns of black pepper. Add the grated garlic and lemon zest and toss to coat. Season to taste.
- To serve, spoon some Ricotta (recipe follows) in the center of a plate. Arrange the broccolini around the cheese, sprinkle with crushed red pepper flakes, if using, flakey salt and freshly ground black pepper. Serve with lemon wedges.
- Line a colander or large sieve with 1 layer of very fine cheesecloth (or 2 to 3 layers of more porous cloth) and set over a large bowl.
- To make the cheese, combine the milk and salt in a non-reactive pot over medium heat. Heat the mixture, stirring occasionally until it reaches 175 degrees F, 20 to 25 minutes. Turn off the heat and add the lemon juice. Gently stir with a wooden spoon or rubber spatula until chunks form and separate from the whey (this happens within 30 seconds or so). Don’t stir too often or vigorously or the curds will break. Use a slotted spoon to transfer the curds into the prepared cheesecloth-lined sieve. Allow to sit and strain for 20 minutes. Serve immediately at room temperature or transfer the ricotta cheese into an airtight container and refrigerate until ready to serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 251 |
| Total Fat | 13 g |
| Saturated Fat | 6 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 3 g |
| Sugar | 18 g |
| Protein | 13 g |
| Cholesterol | 32 mg |
| Sodium | 979 mg |
| Serving Size | 1 of 6 servings |
| Calories | 251 |
| Total Fat | 13 g |
| Saturated Fat | 6 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 3 g |
| Sugar | 18 g |
| Protein | 13 g |
| Cholesterol | 32 mg |
| Sodium | 979 mg |
Reviews
I love broccolini. However I have to say thanks for this ricotta recipe. It is the first time I successfully made ricotta. Yay!
I trued and was delicious I never made cheese thank you