< Sicilian ricotta, olive oil & plum cake >
After our amazing cheese making course at @thatsamorecheese on Saturday we had so much ricotta that ladling it directly into my mouth wasn’t enough to make a dint. I decided to bake with it, using olive oil, a touch of polenta for crunch and some gorgeous blood plums that are in abundance at the moment.
Our past four meals (and the next two to come) have consisted of bocconcini, ricotta, primo sale, basil and tomato. Pasta, pizza, Caprese salad and, my fave, straight on to fresh white sourdough. With lots of EVO, salt and pepper - heaven.
I am so lucky my nausea has calmed down that I could enjoy Saturday and all the cheese! 10 days ago I would have died!
Happy week all. X