Ricotta - what is this dairy product?

Ricotta - what kind of dairy product is this? Those who are fond of Italian cuisine know very well. It is called cheese and cottage cheese. But this is something average. In Italy, indeed, in a very large number of dishes, ricotta is used. Its caloric content is about the same as that of a fairly fatty cottage cheese - about one hundred and eighty calories. At the same time, the fat content is average. And the protein content is high. Ricotta (what kind of product is it and where it is most often used, we'll discuss below) is made from whey, not from whole milk, like regular cheese. Has a slightly sweet taste. It is often an integral part of Italian desserts - such as cannoli with filling, chocolate cake, pasteur. It is also used in hot dishes - indispensable in the manufacture of some types of lasagna, pasta.

Ricotta - what is it and what is the history of this product?

In southern Italy, this cheese is the most popular. Its origin is associated with the ancient Roman Empire. It is said that its name translates as "cooked twice." This can mean that it is made from whey. Which, in turn, remained after the production of ordinary cheese. It is again mixed with whole milk, salt is added to the mixture and all of this is heated again. Serum proteins form clots, they are transferred to gauze and squeezed. So, according to one of the versions, we get a ricotta. That this may not be the only version, other sources tell us.

First, this product is widely distributed in North Africa. In addition, it is often mentioned in ancient Arabic written sources. The name can derive from the Berber word "rico", which means "mean". This may indicate a small amount of costs. And in Italy, some words that characterize the process of cooking ricotta, are of Arab origin. Therefore, it is unlikely that this cheese is exclusively of Italian origin. But he settled in this country for a long time. And so it became an integral component of many Italian dishes.

Pasta with ricotta and spices

This dish is easy to prepare, the whole process takes about twenty minutes. It is better to take a short paste. For example, penne or farfalle. For three servings you will need about 150 grams of pasta, as much milk and ricotta. Still need twenty grams of salted capers, olive oil, fresh thyme, salt and black pepper. Wash capers, boil the pasta, and while it is brewed, cook the sauce. Boil the milk in a frying pan, crush the ricotta (you can mash with a fork) and add it there. Then sprinkle capers, pepper and boil for a few minutes on a very quiet fire. Mix the prepared pasta (carefully watch that it does not boil during cooking) with sauce, add thyme leaves and mix. Serve very hot. You can make a sauce with garlic, tomatoes and fennel. It is not recommended to warm this dish. Adding ricotta to the lasagna instead of minced meat, you can significantly reduce the caloric value of this fatty dish.