(fragole al vino con ricotta e pepe)
I guess I’m not the only one who thinks twice before turning the oven on and baking something when the weather is hot. And I’m not complaining, it’s finally resembling summer here. Until now all we could enjoy was gray cloudy days.
This dessert is wonderful in many ways. It tastes superb. The ricotta cream spiked with cracked pepper is topped with Chianti marinated strawberries. Doesn’t it sound good? I found the combination to be perfect. Make sure though to crack – not grind the peppercorns, or the cream will be too spicy. The dessert components can be prepared in advance and assembled before serving which is another plus. And the presentation is pretty, so summery bright!
The recipe is from Gina De Palma, the pastry chef at Mario Batali’s Babbo.