The legendary brains behind Recipe Tin Eats (- one of the world's most widely used cooking and recipe websites -) NAGI MAEHASHI - joins Yumi on today's 5 Minute Food Fix!

They talk about recipe testing, her new cookbook, which you can order here, and how to make the simplest, yummiest thing:

WHIPPED RICOTTA

1 cup (8 oz) full-fat, good-quality ricotta, at room temperature

1/2 tightly packed cup finely grated parmesan*

2–3 tsp milk, if required

METHOD

Mix the ricotta and parmesan in a small food processor, or a bowl using a hand-held electric beater or even a hand-held whisk!

Beat until smooth. If the mix seems a bit too stiff and thick (which will depend on the ricotta you’re using), dilute with 1 teaspoon

of milk at a time until it’s spreadable like whipped cream.

Excerpted from Delicious Tonight © 2024 by Nagi Maehashi, reprinted by permission of Countryman Press, an imprint of W. W. Norton & Co., Inc. All rights reserved.

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