This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.
Ricotta Salata-Stuffed Flatbread with Shallots (Ciccio)
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)
01In a small saucepan over medium, combine 2 tablespoons of the oil and the shallots. Cook, stirring occasionally, until softened and lightly golden, 8 to 12 minutes. Add the garlic and rosemary, then cook, stirring, until the garlic just begins to color, about 1 minute. Transfer to a heatproof bowl and let cool to room temperature. At least 1 hour before baking, heat the oven to 550°F with a baking steel or stone on the upper-middle rack.
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