Ricotta VIP! Pasolini used as a title in one of his movies!
Origin
Ricotta is an italian soft cheese, made from sheep milk whey left over during the production of cheese. As it is produced with milk derivates, it cannot properly be considered a cheese but just a simple dairy product. It was known and produces by ancient Egyptians and later on by Greeks and Romans but its production boomed during Middle Ages. The word comes from the latin word “recoctus” that means cooked twice.
Cook it
Fresh ricotta is mainly used in the preparation of fresh pasta such as gnocchi and ravioli and savoury pies. But ricotta is also used in the preparation of many typical south italian desserts. In Sicily they make cannolo and cassata, in Naples sfogliatella and pastiera. It is also used to make pancakes and an italian must: pear and ricotta cake.
Did you Know that
Ricotta production must be done very quickly as the traditional customs do not contemplate the use of preservatives. Industrial ones, contain acidity regulators and milk or other creams are also added to the original recipe as their shelf life must be longer.
