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.

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