Whipped Ricotta with Fava Beans & Mint

Whipped ricotta is the perfect dip to have in your fridge for impromptu hosting. Effortlessly serve it with mortadella or cured ham, a bowl of olives, and a bottle of chilled wine. You know the best gossip is swapped over cheese and wine:)

Whipped Ricotta with Fava Beans & Mint
serves 4-6

shopping list —

• 16 oz whole milk ricotta

• zest & juice of 1 lemon

• salt to taste

• 1# fava beans, cleaned, blanched, shocked, and shelled (yields about 1 cup)

• 1 bunch freshly picked mint, roughly chopped right before serving

• a very healthy amount of olive oil

• freshly cracked black pepper

• crusty sourdough or crackers for serving

equipment —

• kitchen aid or mixer with the whisk attachment

• small mixing bowl

• spoon

steps —

1. In a kitchen aid, add the ricotta. Whip on medium speed until smooth, about 2 minutes, adding a splash of milk or cream if needed. Season to taste with salt.

2. Right before serving — in a small bowl, toss the fava beans with half the mint, lemon zest & juice, olive oil to cover, and salt to taste.

3. Spoon the ricotta into a shallow bowl, and use the back of the spoon to spread it, creating peaks and valleys to hold the fava beans and olive oil. Spoon the fava beans over the whipped ricotta, and top with freshly cracked black pepper and the remaining mint. Serve with crackers, crusty baguette, or grilled sourdough rubbed with garlic.

Try whipped ricotta with these variations —
fig, honey & toasted pistachio — blistered tomatoes & basil — pomegranate & rosemary — roasted carrots, hazelnuts & thyme

Questions about the recipe? Email Britt at britt@parisdiningclub.com