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.
¼ cup hazelnuts, toasted and crushed · 1 small bunch parsley, chopped
Instructions
Whipped ricotta: blend the ricotta in a food processor until silky, streaming in the Coratina EVOO. Season with flaky salt and set aside.
Caramelized onions: melt the butter with a splash of Coratina over medium-low; cook the onion 20–30 minutes, stirring, until deep gold.
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.
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.
This is one of those quietly perfect little recipes — warm fig compote spooned over cool Greek yogurt, with cinnamon-toasted walnuts and oats for crunch. It is a protein-packed breakfast that feels like dessert, and it comes together in about fifteen minutes.
This cheesecake is everything you want from a cold-weather dessert — dense yet creamy, fluffy and silky at once, crowned with warm spiced pears in a glossy balsamic glaze. It celebrates autumn and winter flavors but, in our experience, gets requested year-round.
This is the appetizer that quietly steals the party — grilled bread, cloud-soft whipped ricotta, cool heirloom tomatoes, and a dark, glossy balsamic reduction over the top. It is savory and sweet and fresh all at once, with a satisfying crunch, and it comes together faster than you would think.
