- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 190 kcal
Quick summary
“The ricotta pâté whipped with heavy cream and olive oil results in a velvety, aromatic, and calcium-rich spread. It's worth making for its technical simplicity in the food processor and for offering a refined and light snack option for bread torpedoes and raw vegetables.”
What you need to know
- Processamento da ricota fresca esfarelada com o creme de leite até obter uma consistência pastosa homogênea
- Tempero equilibrado com azeite de oliva extravirgem, dente de alho triturado e mistura fresca de salsa, cebolinha e manjericão
- Tempo de repouso refrigerado coberto com filme plástico por 1 hora para firmar a consistência e fixar os aromas
Ingredients
Main
- 300g of ricotta
- 100g of heavy cream
- 1 tablespoon olive oil
- 2 tablespoons of fine herbs (parsley, green onions, basil)
- 1 clove of garlic, minced
- Salt to taste
- For a creamier texture, use fresh ricotta.
- Try adding chopped walnuts for a crunchy touch.
- Swap the herbs for other seasonings of your preference, such as black pepper or oregano.
- Use the pâté in sandwich fillings for a tasty snack.
- Keep the pâté well covered in the refrigerator to preserve freshness.
Instructions
Principal
- In a food processor, place the ricotta and heavy cream. Bata até obter uma mistura homogênea.
- Add the olive oil, minced garlic, and fine herbs. Mix well until the ingredients are incorporated.
- Season with salt to taste and beat again to distribute the seasoning well.
- Transfer the mixture to a bowl, cover with plastic wrap and refrigerate for at least 1 hour before serving.
- Serve the pâté with toast, bread, or accompaniments of your choice.
Chef's tips
- Escolha uma ricota bem fresca e úmida para evitar que a pasta fique granulosa ou excessivamente seca no processador
- Se a ricota estiver muito firme, adicione uma colher de sopa adicional de azeite ou leite para atingir o ponto de pasta lisa
- Deixe o alho descansar no azeite por 5 minutos antes de bater para amaciar a ardência natural e espalhar melhor o sabor
Variations
- Patê com nozes adicionando 50g de nozes ou castanhas picadas ao final do processamento para conferir crocância
- Patê com pimenta temperando a ricota com pimenta-do-reino moída na hora ou flocos de pimenta-calabresa
- Versão com azeitonas pretas batendo 4 azeitonas sem caroço junto com a ricota e o creme de leite no processador
Substitutions
- O creme de leite pode ser substituído por iogurte natural integral, requeijão tradicional ou leite desnatado
- As ervas frescas podem ser substituídas por ervas desidratadas como orégano seco, tomilho ou manjerona na mesma medida
- O alho picado pode ser substituído por meia colher de café de alho em pó ou dispensado caso prefira sabor neutro
How to store
Keep the ricotta pate stored in a clean, tightly closed glass jar under constant refrigeration for up to 4 days. Avoid leaving the container uncovered so as not to absorb characteristic odors from other foods in the refrigerator.
Can it be frozen?
It is not recommended to freeze ricotta pâté, as the heavy cream and ricotta undergo syneresis, separating the whey from the fat and leaving the dough brittle after thawing. Keep refrigerated and consume fresh.
What to serve with
Serve with whole wheat toast, crostini, toasted Italian bread, sliced pita bread, or thin slices of baguette. It is also perfect as a filling for turkey breast sandwiches and as a dip for carrot and celery sticks.
Frequently asked questions
Can the taste of raw garlic be too strong in the pâté?
Yes, if the garlic clove is large; use only half of the clove or remove the central green germ, which concentrates the most pungent and indigestible compounds.
How to prevent the ricotta dip from having a grainy texture?
Beat the ricotta with the heavy cream in a powerful processor or blender for at least 3 minutes without interruption, scraping the sides of the bowl to avoid leaving lumps.
Can I use boxed heavy cream or only canned?
Boxed heavy cream works very well because it is homogeneous and without excess loose whey, integrating easily with the crushed fresh ricotta.
Can I make the pâté by mashing everything with a fork without using a food processor?
You can mash it with a fork, but the texture will be more rustic with small pieces of ricotta, ideal for those who appreciate a less creamy consistency.
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