Ricotta Sauce

Name: Ricotta Sauce (Toc’ di Vòres)
Yield: Makes about 1 cup/225 ml
Cuisine: Italian
Ingredients: ¾ cup/150 ml whole milk; Small pinch salt; 1 tablespoon/15 g unsalted butter; 4 tablespoons/60 g grated smoked ricotta; 1 tablespoon/15 g coarsely ground polenta or cornmeal

Toc’ di Vòres

Preparation info

Makes about
1 cup

Difficulty
Easy

Appears in

La Terra Fortunata

By Fred Plotkin

Published 2001

About

This is a sauce of very humble origins and every Friulian is familiar with it. It is the food that women in Carnia who worked in the fields would have for their daily lunch as they took a break from their labors. The sauce would be served atop a bowl of soft polenta. This recipe would be enough for 2 servings of polenta.

Ingredients

1 tablespoon/15 g unsalted butter
4 tablespoons/60

Europe
Italy
Friuli
Sauce
Lunch
Mediterranean
Vegetarian
Gluten-free

Method

Melt the butter in the top of a double boiler over simmering water. Add the ricotta and let it heat without stirring. It should toast somewhat. Sprinkle the polenta over the cheese and leave for 1 minute. Add the milk and salt and stir gently and continuously until everything melts and the sauce thickens slightly. Spoon over hot soft polenta and serve immediately.