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Ricotta Frittata

By Cesare Casella

4.2

(20)

Frittata di Ricotta

The best ricotta is a farmer's jewel—thick, tangy, and, contrary to health regulations, unpasteurized. But we eat it anyway, at room temperature with a spoon, like kids skimming cream off the top of milk. Around Garfagnana, the mountain town where my mom grew up, this frittata is a staple, but is never served as an individual dish; the frittatas they made were huge and were sliced into single servings. You can't beat it for a buffet. It's also great with tomato sauce on top. Make sure to use the highest quality ricotta you can find.

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