![]() Salted ricotta, where the fresh curds are drained, salted and pressed, has been the most useful addition to my fridge this summer. Slicing it like a cake I ate the leftovers the next day, with a dollop of tomato chutney. We piled it on to our plates with roasted tomatoes and spooned over the basil-scented juices. ![]() If you dust the finished pastry with icing sugar rather than trying to sweeten the ricotta itself, the filling is less likely to weep.įor lunch the other day, I brought a dish of baked ricotta to the table, the cheese set into a firm soufflé with eggs and thyme. I like it folded into whipped cream as a filling for a sponge cake to be eaten for lunch with raspberries, though it is probably best known as a stuffing, with tiny nibs of candied peel and shards of dark chocolate, in a crisp, cigar-shaped cannoli. You can make ricotta al caffe, the famous desert with ricotta and espresso, or use it in a cheesecake to lighten the mixture of eggs, mascarpone or cream cheese. It has no body to speak of, and can be spread like whipped cream. Traditionally made from the whey left behind after the curds that will become cheese are removed and start their journey to the maturing room, this is the lightest, gentlest-tasting dairy product, next to milk. ![]() Eaten out of pure greed after coming home with a fresh loaf and white cheese as soft as cream. ![]() Then, a few minutes later, a second piece of bread, this time untoasted with a swirl of the ricotta, its crest pushed down into a hollow deep enough to hold a pool of olive oil. This treat never quite made it to the table and I ate it while standing at the kitchen counter. I made myself a slice of thick toast, its crumb chewy, its crust as black as soot, then spread the surface with a snowy mound of ricotta and pieces of jelly-fleshed apricot. ![]()
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