Foodsite Magazine Friday Picksday
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BRICK STREET FARMS   Amazing hydroponics in action in St. Petersburg FL. Herbs for sale, too.        

MAIALINO, NEW YORK   

  • Spaghetti alla Carbonara
  • Suckling Pig Ragu
  • Pasta with Clams, white wine and garlic
  • Rigatoni with Squash and Pork Sausage
  • Squid Ink Pasta with Crab, Calabrese Chili and Basil
  • Sea Bream, Cucumber and Panzanella
  • Seared Arctic Char, Corn and Green Tomato
  • Dry Aged Duck Breast, Farro and Cherry
  • Roast Pork, Romano Bean and Tomato
  • Salt-Baked Sea Bass for Two

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Ricotta, so Fresh, so Creamy
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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 …” Continue reading