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