Cucina a Spicchi #4: creamy ricotta & Tacle clementine pots

Cucina a Spicchi was born with a simple idea: to show how citrus fruits can become protagonists in contemporary cuisine. No longer relegated to juices or desserts, but treated as ingredients capable of giving structure, balance and personality to a dish.

At the center of this journey is chef Mario Casu, of the Casu Osteria Contemporanea in Giarre (CT), listed in the Michelin Guide and Gambero Rosso’s Guida Ristoranti d’Italia. His style, essential and faithful to the raw material, highlights every nuance of Donna Fina citrus fruits-from juice to zest to pulp-transforming them into true gastronomic components.

The Recipe: Creamy Ricotta and Clementine Tacle

Ricotta and Clementine Tacle Cremoso is a recipe that plays on balances: the creaminess of ricotta, the citrusy freshness of Tacle, the warmth of cinnamon, and the crunchiness of dried fruit.

Few ingredients, simple preparation and a surprisingly elegant result. It is one of those recipes that seem to be born especially for the holidays: quick to prepare, beautiful to present and able to win you over at the first spoonful.

The protagonist: the Clementina Tacle

Tacle is one of the most unique varieties on our estate-a unique meeting of Clementine and Tarocco.

In the creamy, Tacle is the note that brightens everything: freshly squeezed juice mixed with ricotta enhances the texture of the cream, while raw slices on the surface bring fragrance, color and freshness.

Prepare the base

In a bowl, process the ricotta cheese with the sugar, adding it a little at a time to make a smooth cream.

Scent of Tacle

Squeeze a Clementine Tacle, add a pinch of cinnamon and add the juice to the mixture, continuing to stir

Rest that makes a difference

Arrange the cream in glasses or jars and let it rest in the refrigerator for a few hours.

This step is crucial: the cream settles and becomes even more velvety.

Plate assembly

Before serving, decorate with fresh Tacle wedges, crumbled dried fruit and dark chocolate chips.

Chef Casu’s advice

This dish can be eaten alone or paired with a sweet wine, like a Zibibbo

Why we like

Because it is simple, light, and perfect for the Christmas holidays.
Because it celebrates a special citrus fruit from our estate in an unconventional way.