Crispy Brussels Sprouts over Whipped Ricotta with Aged Balsamic

Ingredient Spotlight. Our Denissimo "Aged 25 Years" Dark Balsamic Vinegar is the star — a quarter-century in the barrel gives it a syrupy body and a deep, raisiny sweetness that needs no reduction. We whip the ricotta with our Coratina Medium EVOO, a robust varietal whose peppery finish keeps the cheese from turning flat.

Ingredients

• 2 lbs Brussels sprouts, halved · frying oil
• 1 cup whole-milk ricotta
• 3 Tbsp Coratina Medium EVOO
• Flaky sea salt, to taste
• ⅓ cup Denissimo Aged 25 Years Dark Balsamic Vinegar
• 1 yellow onion, thinly sliced · 1 Tbsp butter
• ¼ cup hazelnuts, toasted and crushed · 1 small bunch parsley, chopped

Instructions

1. Whipped ricotta: blend the ricotta in a food processor until silky, streaming in the Coratina EVOO. Season with flaky salt and set aside.
2. Caramelized onions: melt the butter with a splash of Coratina over medium-low; cook the onion 20–30 minutes, stirring, until deep gold.
3. Heat frying oil to 350°F. Fry the sprouts in batches for about 1 minute, until the edges are crackling brown. Drain and salt immediately.
4. Toss the hot sprouts with the onions, hazelnuts, and parsley. Smear the whipped ricotta across a platter, spoon the sprouts on top, and finish — this is the tasting-room move — with a generous raw drizzle of the Denissimo balsamic straight from the bottle. Its natural viscosity means no glaze-making required.

Chef's Notes

• Halve the sprouts and dry them well; wet sprouts spit in hot oil.
• No fryer? Roast at 425°F until charred, then finish the same way.

Make It Yours

• Swap the hazelnuts for a handful of toasty Pepitas for a crunchier, seed-forward version.

Allergens: contains dairy and tree nuts.

Our 25-year Denissimo is worth a taste on its own — stop in and try a spoonful over ricotta at the counter.