from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A soft Italian cheese that resembles cottage cheese.
- n. A similar soft cheese made in the United States.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. a soft Italian unsalted cheese resembling cottage cheese
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. soft Italian cheese like cottage cheese
But you need to make sure that the ricotta is well drained, so you can place it in some cheesecloth and let it drip over a bowl in the refrigerator overnight, so that the filling will not be too liquid.
Myriam, what a delicious post - I'm a true believer that ricotta is good paired with almost anything.
PS: Do you think ricotta is a good substitute for mascarpone here?
True ricotta is poverty food intended to wring the last bits of protein from milk by reheating the whey that's left from making another cheese (hence the name ricotta - or recooked).
19 April 2007 21: 22 myriam said ... village vegan - we like to recycle. so of course do we use winebottles not just for centrepieces but also as a tool in the kitchen! yey! patricia - i agree. ricotta is so good. i always keep a glass full of some homemade ricotta in the fridge. sometimes i eat it pure on bread with some honey and pesto. just delish!
Ricotta Crostini with Fresh Thyme starts with a batch of homeade ricotta, which is then whipped w a little milk and sea salt.
The flavor is delicate and fresh and best suited to dishes in which the ricotta is the star and not mixed with a million other things like in lasagna.
This pasta would have been better off described as ricotta and potato anolini as that is what could be tasted.
It was also the first time I tasted salted ricotta, which is a very special thing in Sicily.
When people started saying 'ricotta' instead of 'ree-goht' I didn't even know what that was.