Ricotta, so Fresh, so Creamy
Marty Martindale

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

Foodsite Magazine Picksday Friday week of Nov 21
Marty Martindale

AMIGO FOODS  All Latin American foods. How about Coumbian Guascas, Luker, menusampTarrito Rojo, Aguila Rojo and more. 

CRAZY IN THE KITCHEN  What else is in Turkey Flaxseed Muffins?

AMERICAN SHRIMP  Find recipes for Shrimp and Corn Fritters and Wild American Shrimp Texas Shrimp Lemon Vodka Martinis.  


  • Paninis from Mike’s Deli
  • Da True Bronx Tale
  • Hilary Clinton’s Favorite
  • Garlic Knots Pizza from Al Mercato
  • Buffalo Chicken Pizza
  • Pizza Ricotta
  • Sunny Italian Pizza 

Continue reading