€11,90
€11,90
Salted Ricotta is a dairy product with ancient origins characterized by a hard, white-coloured paste and a natural rind. Made from sheep’s and goat’s milk, it is well-known for its particularly savoury taste and harder texture than classic ricotta.
Thanks to both its texture and flavour, Salted Ricotta is widely used for cooking and giving dishes a stronger and more distinctive taste. It can be grated on first courses, or served in flakes or pieces. It is delivered in vacuum-packed slices to best preserve its organoleptic properties.
Whey (sheep, milk), pasteurised whole milk (sheep, milk), salt
Whey (sheep, milk), pasteurised whole milk (sheep, milk), salt
PROCESSING STEPS
Although it is a dairy product, it should not be classified as cheese. In fact, it is obtained from the whey of the milk, separated from the curd during the initial processing stage. As a result, the typical cheese-making process is not carried out.
Salted Ricotta, typical of southern and central Italian regions, was originally produced to increase the shelf life of classic ricotta. In fact, it is different from the latter since it has a definitely more compact texture and more intense flavour given by the processing this dairy product undergoes: the sweet flavour of fresh ricotta blends perfectly with the savoury notes obtained from the salting process.
Salted Ricotta is an aged dairy product with a unique taste, much lighter than other aged cheeses. In fact, it turns out to be a less caloric but equally tasty product. Salted Ricotta is made by processing whey, which is heated to a temperature of about 75-85°C and processed until the desired level of coagulation is reached. Next, the ricotta cheese is placed inside moulds, and it is dry salted after 24 hours. Finally, at the end of the salting process, the wheels are released from the moulds and left to dry in ventilated rooms for a minimum of 30 days.
FOR COOKING
One of the most traditional ways to enjoy Sicilian Salted Ricotta is to grate it on typical first courses of traditional Italian cuisine to season them, such as Pasta alla Norma, a world-renowned Catania speciality. In fact, thanks to the addition of Salted Ricotta, dishes acquire a refined taste and become much more flavourful to the palate.
Ingredients for 4 people: - Pasta 500 gr. - Eggplant 1 - Salted Ricotta 150 gr. - Salt - Cherry tomatoes 1.5 kg - Garlic 4 cloves - Basil - Extra-virgin olive oil
Procedure for Pasta alla Norma: Pour a drizzle of extra virgin olive oil into a pan and sauté the garlic cloves. Afeter cutting them, add the cherry tomatoes and cook over low heat for about 20 minutes covering the pan with a lid. Once they're done, puree the tomatoes and season them with salt and cook for about 15 minutes. While the pasta is cooking (let the water boil first!), cut the eggplant into thin slices and fry it. Add the cooked pasta, fried eggplant and some basil leaves to the tomato sauce and serve with a topping of grated salted ricotta cheese.
Clean a zucchini, cut it into small pieces and boil it in salted water. At the end of cooking, drain the zucchini and put it in the bowl of the minipimer adding oil, a cup of cold water and blend until it becomes a cream. Keep it aside. Cut the remaining zucchini into...
For asparagus Cut the asparagus into julienne strips. Place them in a bowl and add 1 tablespoon of extra virgin olive oil, the juice of half a lemon, salt and mix. For the dressing In a bowl add the low-fat yogurt, 1 tablespoon of extra virgin olive oil, salt and...
Mix flour and beer, and dip the zucchini flowers in the batter. In the meatime, heat oil in a deep pan and, once it has reached the temperature of 180°, place the battered zucchini flowers in it. Once they start to golden, take them out and place them on absorbing...
