The Zen of Ricotta

By Terre Gorham / Photography By Emma Meskovic | April 30, 2016
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spring ricotta

Pity Little Miss Muffet. The spider thing was bad enough, but to sit on a tuffet and eat …curds and whey? Blech. Sounds awful. Spoiled-milk awful. Pauper’s gruel. After hearing that nursery rhyme, what six-year-old could ever complain about eating lumpy oatmeal? Not me.

Jump a half century to January 2015 and the arrival of Executive Chef Max Hussey at Downtown’s chic eighty3 food & drink restaurant. Among the culinary creations the Irish Bostonian unpacked is a simple recipe he learned during his time at Emeril’s New Orleans. Making it, he says, is a Zen experience. So is eating it.

The recipe, it turns out, involves curds and whey. It now appears that my pity was wasted on Little Miss Muffet all these years. In all likelihood, she was feasting quite happily on a hot, creamy bowl of ricotta.

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