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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
Ricotta salata is a firm, dry white cheese with a mild flavor and a distinct saltiness; do not substitute regular (fresh) ricotta cheese, which contains too much moisture and too little salt for this recipe. If you cannot find ricotta salata, queso fresco is a good substitute. The shallot mixture can be made a day ahead and refrigerated for two days; bring to room temperature before using. If your oven only goes up to 500°F, add 2 to 4 minutes to the baking time.
tablespoons extra-virgin olive oil, divided
large shallots, halved lengthwise and thinly sliced (about ½ cup)
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