Ricotta with Berries and Bitter Honey

"Toast and ricotta is a common part of the morning meal in Sardinia," Efisio Farris says. "But when you drizzle those ingredients with bitter honey and and add berries in a syrup, you have a great dessert." The recipe is extremely easy; the only step that requires any effort at all is making the syrup.


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  • Total Time:
  • Servings: 4 to 6

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  • 2 cups fresh ricotta, preferably from sheep's milk
  • 1/4 cup plus 1 tablespoon Sardinian bitter honey (see Note)
  • Finely grated zest and juice of 1 orange
  • Finely grated zest and juice of 1 lemon
  • 1 tablespoon sugar
  • 1 cup raspberries
  • 8 large strawberries, stemmed and quartered
  • 1 to 2 sheets of pane carasau (see Note)
  • 1 tablespoon chopped mint

How to make this recipe

  1. Preheat the oven to 400°. In a bowl, blend the ricotta with 2 tablespoons of the honey and the orange and lemon zests.

  2. In a small saucepan, combine the orange and lemon juices with the sugar and 1 tablespoon of the honey and bring to a boil. Simmer over moderately high heat until reduced to 1/2 cup, about 5 minutes. Add the raspberries and strawberries and remove from the heat. Let stand, stirring a few times, until the berries are barely softened, about 4 minutes.

  3. Put the <em>pane carasau</em> on the oven rack and bake for 4 minutes or until hot. Drizzle with the remaining 2 tablespoons of honey and break into large pieces. Divide the ricotta mixture among shallow bowls. Spoon the berry mixture alongside and sprinkle with the mint. Serve the ricotta with the <em>pane carasau</em>.


Sardinian bitter honey, which has a nicely acrid aftertaste, is available at some specialty Italian food stores and from gourmetsardinia.com. Pane carasau, or carta da musica, is a traditional round Sardinian flat bread that's thin, crisp and more than a foot wide. It's also available at Italian specialty food stores and from gourmetsardinia.com.

Contributed By Published September 2007

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