Did you know this about ricotta? + all the delicious ways to use it!
Ricotta may seem less popular than mozzarella or burrata, but since it’s incredibly versatile, that’s actually undeserved. You can use it in both sweet and savory dishes, and it’s absolutely delicious in pasta dishes, on bruschetta, but also on pancakes with honey, for example. And did you already know this about ricotta?
If you’re a true foodie, you may not like supermarket ricotta. In that case, do as Emma does and make your own ricotta. I’m usually a little too lazy for projects like that, and simply put one of those blue-and-white tubs in my shopping cart. And if you’re wondering what ricotta actually is:
Get rid of the curds
Well, not completely, of course, because in the cheesemaking process, hard cheese is made from the curds. This happens after the milk is curdled by adding rennet: the solid components that remain form the curds, while the liquid portion is whey. And that drained whey is used to make ricotta.
Ricotta recooked
When the drained whey is boiled, ricotta is created, which literally translates as ‘recooked’. Since it isn’t made from the solid curds, ricotta officially isn’t cheese either, but a by-product of cheese production.
Spread and spoon to your heart’s content
And what is ricotta delicious in or on? So many things! How about potato and ricotta dumplings with chili butter? Or ravioli with anchovies, ricotta and broccoli? Try whipping it through your homemade hummus for even more creamy lightness. Or go sweet with cannoli, those wonderful fried, sweet, crispy pastry rolls filled with ricotta. Or make ricotta glaze (easy!) for warm brioche twists, or simply easy-peasy pancakes… Either way, this soft, creamy ‘cheese’ is a wonderful addition to your kitchen!
Also read:
- Burgonzola: the love child of burrata and gorgonzola
- Pasta with ricotta and basil
- Step by step: making ravioli
