1 lb fresh sheep's milk ricotta cheese (450g) black pepper to taste, freshly ground zest of 1 lemon, freshly grated extra virgin olive oil, for drizzling
To start your Antipasto di Ricotta:
Whisk the ricotta in a mixing bowl until creamy.
Add pepper and lemon zest.
Mix well and plate.
Top with more lemon zest and pepper.
Drizzle with extra virgin olive oil.
Per 4 persone
