Author Notes: This is more a set of directions to assemble than a recipe, and will only work with fresh ricotta. —saltynsweet
Serves: a crowd
recipe for crepes, blinis, or baked very small red potatoes(cut in half)
recipe fresh ricotta
parsley – finely chopped
coarse sea salt flakes and freshly ground pepper
extra virgin olive oil
- Prepare the crepes, blinis, or potatoes and set aside
- For the crepes: place 3 tablespoons of fresh ricotta and sprinkle with 1/4 chopped parsley, 1/4 teaspoon of nigella seeds, 1/4 teaspoon sumac, a little sea salt and pepper in the middle of each crepe. Then fold in half and fold again, allowinga little of the filling to come out. Drizzle a little of your best olive oil on top. If you choose garnish with a dash of the parsely, nigella, and sumac. So everyone knows what is inside.
- For the blinis and potatoes: place about 1 tablespoon on each and sprinkle with the parsley, nigella, sumac, salt flakes, and pepper. Finish with a drop of your best olive oil.
- For the fresh ricotta: Take 1 gallon of milk with 1/2 or 3/4 teaspoon of salt and heat to 175 degrees fahrenheit. Add juice of one lemon (about 5 or 6 tablespoons). Let simmer a few minutes until it begins to separate. Laddle into colander lined with cheesecloth and allow to drain over night. This ricotta is very delicate in taste and texture. Very different than grocery store type.