I was in a lasagna mood this morning. Naturally, as I picked up mozzarella and stared at the containers of packaged ricotta I knew.....I couldn't buy ricotta today. I would have to make it.
You've seen this before, I won't bore you. Milk, cream, yogurt, lemon juice, kosher salt.
Here is something that I've been wondering about since I made ricotta last week: would you notice truffle salt in ricotta? I wouldn't want it to just get lost in the layers of everything going on.
Only one way to find out! And I have to say....this...smelled....fantastic. It could have been dinner right then and there. But I resisted.
Onions, garlic, carrots. Saute until soft.
Add a large can diced tomatoes and juice. Bubble away 20 minutes or so.
Blender it all, then taste for SnP.
I made a bechamel, seasoned it with truffle salt and white pepper, then layered the lasagna noodles with white sauce, red sauce, truffle ricotta, and grated mozzarella.
Guess what. I can taste the truffles. :)