Ricotta

Ricotta

What it is

Not a cheese at all, strictly — it is made from the whey left over after cheesemaking, reheated until the last proteins surface. The name says so: ricotta, recooked. It is the thrift of the dairy, and half of Italian pastry rests on it.

In the kitchen

Drain it in a sieve for an hour before it goes into a filling, or the water comes out in the oven and ruins the pastry.

Goes with

Honey Lemon Spinach Basil Dark chocolate Orange Pistachio Tomato

Also used with

Avola almond Borage Caper leaves Candied citron Menton lemon Eucalyptus honey

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