Pizzeria Gabbo opens in Fulton Market with a focus on whipped ricotta
Chef Andrew Ashmore’s new Chicago location serves a specific cheese preparation that relies on lemon juice and sour cream.
By Diego Mendoza ·
Diners in the Fulton Market district of Chicago now have a new option for Italian style dining. Pizzeria Gabbo has opened its doors to the public. The establishment offers a menu that features a specific preparation of ricotta cheese as a central item.
Chef Andrew Ashmore leads the kitchen at the new venue. He recently discussed the restaurant with local media. The menu includes a dish built around whipped ricotta. This is a soft, aerated cheese served as a starter or appetizer. The preparation requires precise measurements of dairy and citrus ingredients.
The recipe calls for one and three quarters cups of ricotta cheese. It also includes one teaspoon of lemon zest and two and a quarter teaspoons of lemon juice. Extra virgin olive oil is added at a measurement of two and a quarter teaspoons. The mixture incorporates two tablespoons of sour cream. A small amount of kosher salt, measured at one third of a teaspoon, finishes the base blend.
The process involves adding all these components to a mixing bowl. The ingredients are combined until smooth. A food processor or a hand whisk can be used for this step. The chef advises working in small batches to ensure the texture is consistent. The final mixture is combined again in a separate bowl before serving.
The dish pairs the whipped cheese with whole roasted garlic. The garlic heads are prepared by trimming the top to expose the cloves. They are coated in olive oil and seasoned with salt and pepper. The heads are placed in a shallow baking dish with water on the bottom. The dish is covered with foil and cooked in a 350 degree Fahrenheit oven with the fan on.
The garlic cooks for approximately one hour. It is ready when it turns golden brown on top and becomes soft throughout. The chef notes that the roasted garlic can be refrigerated for up to two days in a sealed container. The whipped ricotta can be stored in the refrigerator for up to six days if kept in a sealed container.
Plating the dish involves scooping the ricotta onto a plate. A well is formed in the center of the cheese using the back of a spoon. Honey is added to this well according to the diner's preference. Slices of toasted sesame Italian bread are placed around the cheese. The warm roasted garlic heads are added to the plate. A final drizzle of extra virgin olive oil covers both the cheese and the garlic. Olives and breadsticks or crackers may be added around the periphery of the plate.
