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Ricotta (pronounced [riˈkɔtta] in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.
Ricotta (literally meaning "recooked") protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to precipitate, forming a fine curd. Once cooled, it is separated by passing the liquid through a fine cloth, leaving the curd behind.
Ricotta curds are creamy white in appearance, and slightly sweet in taste. The fat content changes depending on the brand and the type of milk used. In this form, it is somewhat similar in texture to some cottage cheese variants, though considerably lighter. It is highly perishable. However, ricotta also is made in aged varieties which are preservable for much longer.
I came across this recipe some time last year and was intrigued by the unlikely combination, so decided to go ahead and make it.
While I can buy apples in Caracas, they´re either red or green - no variations - so I chose green. Ricotta is one of those ingredients , for me, that doesn´t have much...
Bruschetta is a toasted crispy slice of bread usually served with oil, garlic and/or diced fresh tomatoes although it can be seasoned with everything to your liking.
I eventually came up with the idea for this delicious mushroom cream, perfect as a spread on a crunchy bruschetta and also...
Serve 4, Preparation 10 minutes, Cooking 20 minutes
Potato Gnocchi, about 900 g
250 g fresh ricotta
50 g grated Parmigiano cheese
200 g fresh or frozen peas (canned too)
1 onion, sliced
salt, to taste
EVOO – Extra Virgin Olive Oil, 2 tablespoons
For each person, 220 g of gnocchi...