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.
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