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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