Ricotta Spread from Pompeii A web-exclusive recipe from Italian Cooking and Living
2 pounds sheep
5 ounces honey
fresh rue, finely chopped
fresh garlic greens, finely chopped
fresh mint, finely chopped
fresh cumin leaves, finely chopped
fresh parsley finely chopped
the sheep ricotta through a sieve into a bowl, using a pastry scraper to force
the cheese through the holes. Add the honey and chopped herbs and use a spatula
to mix well. Mound into a volcano shape on an attractive serving platter.
Serve with bread or crackers.