Pane kin Recottu Durke
From The Private Collection of Arcodoro and Sweet Myrtle & Bitter Honey
Pane carasau with sweetened ricotta
1 cup fresh sheep’s milk ricotta cheese (or other creamy ricotta cheese)
Finely grated zest and juice of 1 lemon
Finely grated zest and juice of 1 orange
4 tablespoons bitter honey
1 tablespoon sugar
1 cup mixed berries
2 whole sheets pane carasau
4 sprigs mint, leaves only, chopped
3 tablespoons abbamele
In a mixing bowl, gently mix the ricotta, half of the lemon zest, half of the orange zest,
and 1 tablespoon of bitter honey. Mix well, cover, and set aside.
In a sauté pan, combine the lemon and orange juices with the sugar and 1 tablespoon of
bitter honey over low heat. Stir until the sugar dissolves. Add the berries and
remaining zests and increase heat to medium. Stir and simmer for 4 minutes, reduce
heat, and keep warm.
Lightly toast the pane carasau and break each sheet into 4 pieces. Drizzle with the
remaining 2 tablespoons of bitter honey.
Stir chopped mint into the sugared berry mixture. Place the pane carasau pieces on the
serving plate and drizzle with the simmered berries. Top with the sweetened ricotta
and finish by drizzling the abbamele over all.
GourmetSardinia Co., Inc. ~ 7051 Portwest Drive Suite 100 ~ Houston, TX 77024
713-621-6858 ~ www.gourmetsardinia.com
Arcodoro & Pomodoro Restaurants ~ Houston & Dallas ~ www.arcodoro.com