Sunday, February 22, 2009
Ricotta Part 2
So, life got a little bit in the way last week, and I never finished the promised follow-up on Ricotta Fresca! My apologies. To make up for it, I will be posting a couple of items about fresh ricotta, including a recipe later this week. For now, a definition:
Ricotta Fresca n. [ri--kaw-tuh freh-ska]
ricotta (meaning 're-cooked') is made by reheating leftover whey from the cheese making process and adding milk; soft and moist, it resembles cottage cheese but with smaller curds; may take on sweet or savory flavors and is used to stuff many pastas and lasagnas.