Ricotta in the NYT...
Ricotta was never not a "big cheese" in Italian kitchens.
I love it when the rest of the world catches up.
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
5 Comments:
My NY family keeps their kitchen stocked with Polly-O. I think they spread it on toast when there's no breakstones to be had.
goudabud at 1:28PM on 05/28/08
Mmm. I love ricotta whisked slightly with a bit of milk or water to smooth it into a thick pourable creamy topping for a hot chunky pasta already topped with a light yet spicy tomato sauce (no meat - just tomatoes and herbs). The texture and taste variations as one bites in are incredible.
Karen Resta at 1:39PM on 05/28/08
@goudabud - My dad worked for Polly-O for 38 years. He taught me a trick about buying "store" brands that were actually repackaged Polly-O. Look for the plant number on the store brand container and if it was 36-8071, that was actually Polly-O cheese. (Mozzarella, too.)
We had ricotta and jelly on toast all the time when I was a kid! :D Loved it. Usually got funny looks about it from the non-Italians in my class.
I love to dollop ricotta into a macaroni bowl, then add piping hot cavatelli, then crown with sauce and grated cheese. Let the mac sit a few minutes, then stir everything together and enjoy. Pure luxury.
chiff0nade at 3:11PM on 05/28/08
I've read in some home cheesemaking recipes that curds won't form properly using ultra-pastuerized milk - The NYT recipe for fresh ricotta doesn't specify whether it is OK to use ultra-pastuerized milk (most organic supermarket milk is ultra-pastuerized). Does anyone have experience with ricotta using ultra-pastuerized? Thanks.
bauwau2u at 11:15AM on 05/29/08
I tried the ricotta recipe last night with organic milk from Trader Joe's and it came out phenomenal. It was sooo easy it was almost laughable!
Leah Greenstein at 7:40PM on 06/06/08