Ricotta Sauce

Toc’ di Vòres

Preparation info
  • Makes about

    1 cup

    • Difficulty


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.


  • 1 tablespoon/15 g unsalted butter
  • 4 tablespoons/60


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.