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Ricotta Salata-Stuffed Flatbread with Shallots (Ciccio)
Ricotta salata is a firm, dry white cheese with a mild flavor and a distinct saltiness; do not substitute regular (fresh) ricotta cheese, which contains too much moisture and too little salt for this recipe. If you cannot find ricotta salata, queso fresco is a good substitute. The shallot mixture can be made a day ahead and refrigerated for two days; bring to room temperature before using. If your oven only goes up to 500°F, add 2 to 4 minutes to the baking time.
4
Servings
Tip
Don’t use the shallot mixture until it is fully cooled. If it is even a bit warm, it will soften the dough, making it difficult to shape and handle. And don’t completely seal the edges of the two rounds of dough; this will cause the bread to puff up.
30 minutes
plus cooling
Ingredients
-
3
tablespoons extra-virgin olive oil, divided
-
2
large shallots, halved lengthwise and thinly sliced (about ½ cup)
Directions
-
01In a small saucepan over medium, combine 2 tablespoons of the oil and the shallots. Cook, stirring occasionally, until softened and lightly golden, 8 to 12 minutes. Add the garlic and rosemary, then cook, stirring, until the garlic just begins to color, about 1 minute. Transfer to a heatproof bowl and let cool to room temperature. At least 1 hour before baking, heat the oven to 550°F with a baking steel or stone on the upper-middle rack.
Reviews
May 7, 2023
Delicious
Really liked this recipe for something I had never heard of before. The light hand with cheeses and shallots gives it just the right heft.
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