The Five Ricottas
- Ricotta: Fresh, soft, creamy substance. Similar to Mascarpone cheese, but chunkier.
- Ricotta salata: Dried, pressed and salted. used for grating.
- Ricotta infornata: Baked until it becomes a sandy brown color. Popular in Sicily and Sardinia and is also called Ricotta al forno.
- Ricotta affumicata: Smoked ricotta put in a smoker until it takes on the charred flavor of oak or chestnut wood along with herbs or juniper berries.
- Ricotta scanta: A soured and salted ricotta that ages for 100 days and has the consistency of cream cheese. Pungent and slightly bitter.
Ricotta Cheese Tips and Articles
- Italian Food Forever: Ricotta Cheese Basics
Is Ricotta Salata a particularly dry cheese?(1 Answer)
A:
Of course it is a dry cheese. ------------quote--------- Ricotta Salata (ree-coh-tah sah-lah-tah) A dry salted ricotta cheese that has a sharp, almost tangy flavor. Ricotta Salata is one ...
Can you use Ricotta Cheese in Quiche instead of heavy cream or sour cream(1 Answer)
A:
I have not tried this recipe, but it uses three cheeses, including ricotta, and does not use heavy cream or sour cream. The Ohio State University link states ...
Apart from lasagna, what are some good family-friendly meals that one can make ahead of time?(2 Answers)
A:
There are a lot of family recipes that can be made ahead. If you like lasagna, you will also like cannelloni, manicotti or pasticcio. You can also make ...
