Sancarlin: A Cheese Spread from Piemonte
Sancarlin is traditionally made with ricotta di pecora, sheep’s milk ricotta. It is nearly impossible to find sheep’s milk ricotta in the United States. You will get good results with a high-quality cow’s milk ricotta. Though not traditional, you can add an ounce or two of soft goat cheese to the recipe to increase the complexity of the dish. If you have access to sheep’s milk (which I don’t in northern New Mexico), and you feel ambitious, you can make your own ricotta! A link to my recipe is in the Notes section below. Adjust the amount of garlic and red pepper to taste. Serve with grissini, crostini, focaccia or tossed with boiled potatoes
Servings |
Prep Time |
1cup |
15minutes |
Servings |
Prep Time |
1cup |
15minutes |
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