The picture, above, was inspired by one of the most delicious desserts I’ve ever had. Someday—perhaps on a day when I haven’t risen at 6:00 a.m., run, showered, made lunches, made breakfast, eaten breakfast, taken the kids to school, stood on my commute to work, worked, commuted home, and put the kids to bed—I will elaborate on the trip to Italy when I first tasted fresh ricotta and honey together in one luscious spoonful, but it won’t be right now.
At the moment, I’m trying to get this post done in the time it takes to sweat the onions (in tonight’s case, shallots; always use whatever you have on hand) for my go-to, super-quick, weeknight dinner of D’Artagnan truffle sausages, pasta, and spinach, so I don’t have the time to go into detail.
Trust me, though: one of the sweetest, creamiest, and most delicious combinations in the whole world is ricotta cheese and honey—especially if you have the right cheese and the right honey. More on that, someday, perhaps at which point I'll even make my own ricotta. In the meantime, go with what you have—I put the strawberries on for the photo, and they were delicous, too.
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