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Summer on a Plate: Homemade Ricotta with Wild Dandelion Greens

Our co-founder Laura is also a kitchen genius. Try her delicacy of the season by combining the Finnish wild food with a pure Italian classic.

Ricotta is an Italian curd cheese classic that is actually surprisingly easy to cook at home. It has a mild and sweet flavour, balancing especially savoury flavours. On this summery dish the slightly acidic tang of the wild dandelion leaves perfectly compliments the ricotta’s pure and creamy taste. Together they make a great lunch, entree or a side dish.


1l full fat milk

pinch of salt

½ juice of lemon

Begin with the ricotta as it needs to some time to solidify. Start by heating the milk. (If you have some leftover cream, feel free to pour that in too.) Heat the milk in low heat to the point there are some bubbles and steam, but don't let it boil. Add pinch of salt. When the milk is just about to boil take it off from the stove. Add the lemon juice and swirl with a whisk.

Let the mix sit for about 15 minutes under a lid. Then break the curd with a wooden spatula. Wait a few minutes before starting to gently scoop the curd in small portions into a colander placed over a bowl. Let the curd drain for few seconds before transferring it to a small container or bowl. Then cover it with a cloth and put in the refrigerator for about 3 hours before eating. Your ricotta will last about 3–4 days in the refrigerator.

(Psst! Ricotta is super delicious also served with just with honey too.)


large handful of dandelion leaves (the small ones taste the best)

olive oil

2 garlic cloves

salt and pepper

white wine vinegar

lemon zest

Dandelions are best during early spring, but they can be picked through out the whole summer. Just make sure to pick the smaller ones and remove the stems. Wash the leaves and let them drain. Heat olive oil in a pan and add the crushed garlic cloves. Let the garlic sauté before adding the dandelion leaves. Cook for about 10 minutes, add salt, pepper and a splash of vinegar. Cook for few minutes and pour them on a plate. Finish off by grating some lemon zest on top of the dish.

Laura is the co-founder of Studio Bonny, a Finnish art director with Italian heart.

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