Fresh ricotta does not need much. A little heat, a little fat, a little brightness. This is what I had in mind for the afternoon.
Serves 2
fresh ricotta, 1 cup olive oil, the finishing kind 1 lemon fresh basil, a small handful salt black pepper
Set a small pan over low heat. Add the ricotta in spoonfuls. Let it warm slowly. It should not sizzle or brown. Just warmth all the way through. This takes five minutes. Watch it.
Spoon the warmed ricotta onto a plate. The oil goes over it, poured slowly. More than seems necessary.
The lemon gets zested over the top. Not juiced. Zested. The difference is everything.
Tear the basil and scatter it in. Salt, pepper.
Eat it with bread. The bread is not optional.