Ricotta with Mosto cotto

Pour the fresh must into a saucepan and bring it to the boil over high heatLet it boil until the volume has reduced by approximately half: the liquid should appear more concentrated and slightly syrupy, while maintaining a lively boil. Check the reduction without moving away from the saucepan, because the step requires precise cooking.

Turn off the heat When the must has reached half its initial volume, add the pinch of cinnamon. Stir briefly to distribute it throughout the liquid and flavor the reduction. Add it just before stopping the cooking process, so the aroma remains distinct without being overcooked.

Add the walnut kernels and pomegranate seeds to the still-hot reduction. Stir gently to avoid breaking the seeds, and allow the ingredients to coat in the spiced must. The mixture It should be smooth, with the fruit well distributed and the liquid still fluid.

Transfer the mixture of must in a container and let it cool. Wait for it to lose the cooking heat before adding it to the ricotta: the mixture should be cool or at most lukewarm, without intense heat that could alter the creamy consistency of the dairy product.

Collect the cow's milk ricotta in a bowl and work it with a tablespoon until light and fluffy. Continue mixing until the mixture appears creamy, uniform, and free of visible lumps. This process prepares the ricotta to absorb the reduction, maintaining a smooth consistency when spooned.

Add to the processed ricotta the mixture of cooled must. Mix carefully until you obtain a smooth cream, in which the walnut kernels and pomegranate seeds are visible and evenly distributed. Proceed without crushing the fruit, to preserve its consistency.

Spread the ricotta on the mosto cotto in cups or small plates and serve with a spoon. Complete each portion with walnut kernels, pomegranate seeds and a drizzle of mosto cottoThe preparation is ready when it has a creamy consistency and a clearly visible seal.