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Ricotta Montata


Ricotta Montata

A Tuscan dessert that is easy to prepare an extraordinarily delicious: ricotta montata with Vin Santo, the Montalcino recipe


by Donatella Cinelli Colombini


The simplest things are generally the nicest. Whipped ricotta is so easy to prepare that even people like me, who never cook, can do it. It is an exquisite dessert and need little preparation time.

Obviously there are many versions that are much more complicated. I am proposing the Montalcino recipe with Vin Santo in it, to be served with the same amber coloured wine and maybe with a couple of biscuits or cantucci.



Ricotta Montata of Montalcino recipe by Donatella Cinelli Colombini ingredients

Ricotta Montata of Montalcino recipe by Donatella Cinelli Colombini ingredients

Ricotta, sugar, raisins, pine nuts, egg and Vin Santo  



Put into a bowl the Vin Santo and the raisins so that they get plump again and take on the flavour.

In a second bowl place the ricotta and the sugar and whip so as to obtain a smooth cream. Add the egg yolk and the pine nuts whilst stirring. Finally pour onto the ricotta the raisins with the Vin Santo blending them well into a cream, which according to personal taste can be more or less alcoholic.

I like ricotta montata with lots of Vin Santo lots of raisins and lots of pine nuts. Spoon the ricotta montata into single portion bowls and keep in the refrigerator. Serve cold.

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