Dish of the Week: Warm Ricotta with Basil and Honey

This week’s unique creation comes from Jesse Goffredo, Executive Chef at the Golden Inn. Jesse studied Hospitality Management at Johnson and Wales in Rhode Island. Goffredo had been working in a kitchen professionally from the time he was 17. Originally, Goffredo had plans to open up his own Bed and Breakfast. After finding he had more passion for the kitchen he focused on working in the back of the house. The back of the house allows Goffredo more creativity which has led to the Dish of the Week.

Goffredo has seen others make Warm Ricotta but not quite like him. The ricotta is made fresh in house. The ricotta is warmed until it gets a creamy texture. It is then topped with warm basil, cooked in butter, with honey and olive oil drizzled on top. Place this delicious creation on top of bread confit for the perfect appetizer.

Look for the Warm Ricotta with Basil and Honey to be on the Luigi’s Pasta and Vino menu when they open again this spring! Call 609-967-2121 to make your reservations. In the meantime you can try some of Goffredo’s original creations at the Seaglass located inside of the Golden Inn.

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