Greenpoint’s Sereneco (113 Franklin St.) has charmed the neighborhood with its seasonally-inspired menu and greenery-clad design.
The restaurant’s owner and beverage director, Billy Van Dolsen, has shared the recipe for one of Sereneco’s most popular appetizers, the Whipped Ricotta.
See the recipe for Sereneco’s Whipped Ricotta below, and find last week’s Community Cookbook recipe here.
Sereneco’s Whipped Ricotta
Yield: 16 oz.
1 pound of ricotta cheese (Calabro brand preferred)
1/3 cup of honey
1.5 tablespoons of extra virgin olive oil
2 teaspoons of orange blossom water
2 teaspoons of kosher salt
1 teaspoon of coarse black pepper
Handful of chopped raw pistachios (garnish)
Handful of thyme leaves (garnish)
Focaccia or similar bread (to accompany)
- Blend all ingredients (except for pistachios, thyme leaves, and bread) in a stand mixer with the paddle attachment until incorporated, but not too smooth (on medium speed for 20-30 seconds).
- Transfer to a serving bowl and garnish with roughly chopped raw pistachios, thyme leaves, a drizzle of olive oil and additional salt and pepper.
- Serve with homemade focaccia or your favorite bread.