Favorite Breakfast Ingredient: Ricotta
While ricotta is perhaps most famous as a lasagna filling, it really shines at breakfast where its creamy texture and not too tangy flavor are a perfect match with many breakfast classics. My favorite way to eat it is to slather it on toast made with a rustic bread and drizzled with a few threads of bitter Sicilian honey. Add some fresh or dried fruit and a few almonds and you have a perfect way to start the day. Read on for a few more ways to use ricotta as an essential breakfast ingredient.
The most important thing is to choose a good quality ricotta. To my palate, there is a world of difference between commercial brands and the ones made in smaller batches. Like with sour cream, the more local and artisanal the better as the simplicity of ricotta means the quality of the milk and the production methods will really have an impact.
If this isn’t possible, then try making you own! It’s really easy and a lot of fun, too. (That’s a shot of my first attempt, above, using this recipe from The Kitchn.) This is also a great project to do with your kids.
Once you have some of this magical fluffy stuff in your refrigerator, making a delicious and healthy breakfast is easy. Ricotta is great paired with your favorite granola or served with fresh fruit, or dried fruit, too. And the aforementioned ricotta on toast is a classic in my household. Here are a few other ways we’ve found in The Kitchn to use ricotta for breakfast:
Related: Dinner for Breakfast: Monika’s Orange Ricotta Dumplings
(Images: Dana Velden)