Salty and Aged Ricotta – 500 g

Description

Ricotta is not a cheese, but it is the product of acid coagulation of whey proteins at high temperatures. In fact, the heating of the whey is actually where ricotta (re-heated) takes its name. On the other hand, cheese is the final product of the acid or rennet coagulation of either cow’s, ewe’s, goat’s or buffalo’s milk, or a mix of them.
The salted and aged ricotta, also known as dry ricotta, differenciates from the fresh one for a stronger and saltier taste given by a long ripening of almost 4 months.

We have selected this Ricotta because it is a niche product, but is very useful for seasoning pasta. Especially, a typical Sicilian pasta, the so called “Pasta alla Norma”.

The whole wheel weights around 0.5 kg, it might be a lot, but it won’t be enough.

• Taste: salty, intense and quite persistent.
• Scent: delicate, lactict, with a savory sea salt note.
• Outer appearance: intense yellow with straight stripes on the heel, no rind.
• Inner appearance: hard, compact, homogeneus, granulous, yellow colored.

Our suggestion for:

• Food pairings: grated on pastas and risottos, to prepare some salty pies, added with some Abbamele.
• Alcoholic pairings: a light white wine like Verdejo, or a sparkling wine like Prosecco Superiore D.O.C.G. Extra Dry.

How to prepare for serving: remove the outer plastic skin, let heat at room temperature for 20 minutes before serving along with the suggested pairings.