Tōgarashi is the Japanese name for chili peppers. The Nanami Tōgarashi that I purchased at a local Asian food market is a combination of chili peppers, white and black sesame seeds, ginger, orange peel and seaweed. It has a nice little kick of spiciness to it.
To serve my fresh ricotta I generously sprinkled the serving plate with freshly ground gourmet peppercorns (pink, black, white and green) and Nanami Tōgarashi so that the cheese would pick up the little bits of pepper and spice as each guest spread the cheese on toasted baguette slices.
Fresh Ricotta is super easy to make. I tried several recipes made with lemon juice (that did not have enough acidity to make the milk curdle) that failed before I found Ina Garten’s recipe (uses vinegar, not lemon juice) which works perfectly.
Here’s the link to Ina Garten’s Fresh Ricotta recipe: http://www.foodnetwork.com/recipes/ina-garten/homemade-ricotta-recipe-1923290
I like to mix into to the ricotta:
8 large fresh basil leaves, finely chopped
4 green onions, white part only, thinly sliced into tiny rounds
10 chives, chopped fine
Juice of 1/2 fresh lemon + 1/2 teaspoon lemon zest
Serve on toasted baguette rounds that have been brushed with melted butter. Garnish with tiny basil leaves and (if in season) chive blossoms.
Dhondt-Grellet Blanc de Blancs Grand Cru Prestige du Moulin — N.V.
A perfect pairing for my lemony herbed fresh ricotta. 100 % of Chardonnay from two Grand Crus villages (Cramant & Chouilly). $55 range. Golden color with delicate consistent bubbles in the flute. Elegant with notes of white flowers, quince paste and freshly baked pastry. A grower champagne, only a handful of cases are brought into the United States each year.