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Ri-cotta literally means ‘recooked’. A process of making ricotta is reheating a soft white curd cheese which is produced at an entirely different stage of dairy processing. Ricotta comes in two fat variations -full cream and low fat ricotta. Both mild and stronger flavoured varieties are produced.
Commercially produced ricotta is made from cow milk but in rural areas ewe or goat milk can be used sometimes for ricotta.
Ricotta salata is a hard, salted version of the cheese. It has a flaky texture and looks like a hard Pecorino.
Ricotta is famous in Italian cooking for both savoury and sweet dishes. It has an excellent texture but very gentle intrinsic flavour. Having this flavour ricotta might be perfectly seasoned with black pepper and nutmeg or topped with chopped fresh herbs. Ricotta is used to make a classic filling for ravioli, cannelloni, lasagna and gnocchi.
Ricotta is often found into the wide range of traditional Italian in desserts such as baked cheesecakes or it can be sweetened and served with fruits. In Central and Southern Italy matured ricotta is sprinkled over pasta and other savoury dishes instead of Parmesan.
Buying and storing
Fresh ricotta should always be used in cook in the same day it is being bought as it quickly develops a sour taste. Pre-packed version of the cheese has much longer keeping time.
Ricotta salata is sometimes sold in pre-packed wedges. It is always recommended to buy a freshly cut from a whole cheese that will have a good flavour and texture. Tightly wrapped in foil it can be stored in the fridge for up to a month long.
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