What has Ricotta always meant to you? Was it something your mom had to remember every time she made lasagna? Then you later found the left-over Ricotta not all that interesting, so you avoided it thereafter.
We now have developed more tasty ways to enjoy Ricotta, which can be substituted by Creame Fraiche or Queso Fresco.
In her book, Italian Food, Elizabeth David states, The three cheeses essential to Italian cooking are: Grana, known all over the world as Parmesan; Mozzarella, that elastic white buffalo-milk cheese of the south; and Ricotta, a soft milk cheese, unsalted, which is at its best in the spring, in Rome and round about…Ricotta is a cheese which must be eaten very fresh. With a little salt and ground black pepper it has a lovely countrified flavor. It is pounded up and mixed with spinach to make the most delicious gnocchi and ravioli …”
The origins of Ricotta cheese reach back into travelers through Rome cook their foods over open fires. Ancient literature and paintings depict the travelers eating ricotta. The upper class also at Ricotta.
Ricotta does not melt and burns easily. It is best served after being warmed carefully in a low oven.
Compared to cottage cheese, Ricotta contains half the salt, four times the vitamin A and twice as much calcium and zinc.
Also try Ricotta with:
- Chocolate shavings
- Mayonnaise substitute
- Orange flower water
- Pine nuts
- Posciutto and melon
- Sugar and cinnamon
- Sweet rolls
Ricotta is compatible with Sauvignon Blanc or Chenin Blanc.
A drink called Ricotta Mochachino not only contains Ricotta, but it is great for low-carb dieters, almost as delicious as a Frappucino. It contains coffee, cream, cocoa and ice.
Below are foodsites with Ricotta recipes.