Summer Ricotta with Basil - Recipe by Chef Jean-Jacques Prévot

Summer Ricotta with Basil - Recipe by Chef Jean-Jacques Prévot

Chef Jean-Jacques Prévot from Maison Prévot in Cavaillon shares a refreshing summer recipe full of Provençal flavours: his basil-infused ricotta.

Sommaire

A fresh and fragrant creation

Chef Prévot’s Summer Ricotta with Basil is a simple yet refined recipe, where the creamy smoothness of ricotta meets the refreshing taste of basil and the subtle aroma of Provençal herbs. A light and elegant dish, perfect for a summer meal in Provence, to be enjoyed with raw vegetables, toasted bread, or a chilled Cavaillon melon.

Total time: 1h15  |  Difficulty: easy  |  Serves: 4 people

Summer Ricotta with Basil by Chef Prévot

Ingredients for 4 people

  • 200 g of ricotta
  • 1 shallot (about 150 g), finely chopped
  • 2 ml of white wine
  • 1 small bunch of chives, finely chopped
  • 1 small pot of basil, finely minced
  • 2 tbsp of olive oil
  • Fleur de sel from Camargue
  • Freshly ground pepper

Preparation - Step by Step

  1. Make homemade ricotta (optional). Heat 1 liter of milk with 1/8 cup of heavy cream and 10 g of salt to 93 °C. Add 15 ml of wine vinegar, stir gently, then let it curdle. Drain through a clean cheesecloth and let cool.
  2. Prepare the shallots. Cook the chopped shallot with the white wine until fully reduced, then set aside.
  3. Mix the ingredients. In a bowl, whisk the ricotta with the olive oil, salt, and pepper. Then add the shallots, chives, and finally the basil.
  4. Let rest. Place the mixture in the refrigerator for 2 hours to allow the flavors to blend harmoniously.
  5. Enjoy. Serve very chilled, accompanied by raw vegetables, toasted bread, hard-boiled eggs, poached fish, cold meats, or a crisp and juicy Cavaillon melon.
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