Afternoon Focaccia and Whipped Ricotta

Plus, Key West Recommendations & Barista Unions

It is warming up and as evidenced by this week’s newsletter, I am taking full advantage with as many outdoor meals as possible. Last week, Sereneco in Greenpoint invited me in and I brought Isa (they covered the bill up to $100 and we left a tip for the staff). We really enjoyed the whipped ricotta and the restaurant was kind enough to share the recipe with all of us. Whipped ricotta is nothing new but it is so good and impressive and easy to make. Sereneco uses a stand mixer but you can do it with a hand mixer or good old fashioned elbow grease, which is what I did while testing it.

Adjust this recipe to your taste—you could drizzle with some hot honey at the end or leave out the pepper and olive oil and serve it with a cake. To serve alongside, you can buy bread or try out The Practical Kitchen’s Mini Loaf Pan Focaccia, which only uses one cup of flour. I made this focaccia for the first time this week and it was a delightful project. I started around 4 and it was ready around 7, with very minimal work. This recipe went viral last year and it’s well deserved. Also, if you like focaccia, watch the first episode of Salt, Fat, Acid, Heat where Samin makes focaccia in Italy. It’s gorgeous. Next, I’ll have to try a bigger focaccia and maybe some toppings. Do you have any favorites?

If you want more recipes, check out the This Needs Hot Sauce Recipe Index. There are some other great appetizers in there like chex mix and tomato bruschetta. And if you have leftover ricotta, use it in some pesto pasta.

Sereneco’s Whipped Ricotta Recipe

Courtesy of Billy Van Dolsen, Owner & Beverage Director