Mapo Ricotta with Calabrian-Sichuan Ragù & Skillet Bread

Directions

For the Calabrian-Sichuan Ragù

Heat a small saucepan over low heat. Add half of the Agrumato-Method Calabrian Chili Olive Oil, Thai chili, and dried red chilies. Stir occasionally and heat until fragrant, about 5 minutes, ensuring that the peppers do not burn. Remove from heat and reserve.

In a separate pan, heat the remaining Agrumato-Method Calabrian Chili Olive Oil over medium heat. Add the ginger and sauté for 30 seconds, then add the garlic. Sauté for another 30 seconds, then turn the heat to high and add the ground pork. Break up the meat, stirring often, and heat until it is cooked through and caramelized.

Add the Sichuan peppercorns and stir for about 15–30 seconds. Next, add the Tobanjan and chicken broth and stir well to combine. Let the mixture simmer for 2 minutes. While the mixture is simmering, combine the water and cornstarch in a small bowl.

Add the cornstarch mixture to the pan and continue simmering, stirring often, until the sauce thickens.

To finish, add the reserved chili mixture, including the peppers, along with the tamari, sesame oil, and salt. Remove from the heat and keep warm until ready to serve.

For the Skillet Bread

Place the milk and fresh yeast in a saucepan and lightly warm together, whisking until the yeast has dissolved. Ensure the milk is not hot as this will kill the yeast.

Using a stand mixer, whisk together the flour, sugar, TRULY® 100% Extra Virgin Olive Oil, and salt. Change to a dough hook, and slowly add the milk and yeast mixture with the machine running. Once the dough comes together, knead for 5 minutes, then rest for 5 minutes. Knead again for another 5 minutes, then rest again for 5 minutes. Repeat the kneading and resting process one more time for a total of 3 times.

Portion the dough into 60-gram dough balls. Place the dough balls into containers sprayed with nonstick spray. Once arranged in the containers, lightly spray the tops of the dough balls and cover with plastic wrap. Allow to proof at room temperature until the dough doubles in size, about 1–1½ hours. Once proofed, brush the buns with Agrumato-Method Calabrian Chili Olive Oil, fully coating them.

To Assemble and Serve

Roll the Skillet Bread dough ball into a ¼-inch thick flat disk.

Heat a large pan over medium-high heat, and add a small amount of Agrumato-Method Calabrian Chili Olive Oil. Cook the dough, flipping once, for about 3 minutes on each side.

Using a spoon, swirl the ricotta cheese into a ring on a serving plate. Ladle the Calabrian-Sichuan Ragù to the inside of the ring and garnish with cilantro. Place the Skillet Bread on the side and serve immediately.