Source: Lauren Kiino, Il Cane Rosso

This recipe was prepared for CUESA's Sunday Supper on October 14, 2012.

Serves 8

INGREDIENTS

Baked Ricotta
2 cups sheep’s milk ricotta, drained for 1 hour
Sea salt, to taste
Olive oil    
    
Roasted Pear Vinaigrette
1 Bartlett pear, peeled, cored, and cut into 1-inch pieces
¼ cup olive oil
2 tablespoons honey
1 tablespoon chopped fresh rosemary
Salt and pepper, to taste
½ cup balsamic vinegar

Salad
1 cup cleaned chanterelles, roasted
2 tablespoons unsalted butter
2 tablespoons sherry vinegar
6 cups washed radicchio (or a mixture of chicories, including radicchio, frisée, and escarole)
½ cup toasted chopped hazelnuts

PREPARATION

1.    To make the bake ricotta, preheat the oven to 350°F. Mix the cheese with the sea salt. Lightly oil 4 (6-ounce) ramekins with olive oil. Pack the cheese into the ramekins and bake until the cheese is dry on top and lightly browned. Let cool, then unmold. To make the vinaigrette, toss the pear with 1 tablespoon of the olive oil, the honey, the rosemary, and a pinch of salt. Roast until lightly caramelized, about 12 to 15 minutes. Let cool.

2.    Put the pear, vinegar, remaining oil, and salt and pepper in blender. Purée until smooth, then taste and adjust the seasoning.

3.    To make the salad, cut the chanterelles into uniform pieces. Heat a sauté pan. Add the butter, then add chanterelles and a pinch of salt. Cook until caramelized. Turn off the heat and add the sherry vinegar. The pan should still be hot enough that the vinegar reduces onto the chanterelles.

4.    While still warm, toss the chanterelles with the radicchio, hazelnuts, and vinaigrette. Cut the cheese into quarters and divide between 8 plates, along with the salad. Store any leftover vinaigrette in the refrigerator for up to 1 week.

Photo by Drew Altizer Photography.