Monday, October 30, 2006

Ricotta salata


I'm a very happy girl. I finally managed to get hold of ricotta. Of course, every supermarket sells the soft kind in tubs but that's not what I'm talking about. I mean the dry, crumbly stuff suitable for grating. The first time I ate it was when on holiday in Lipari, an island south of Sicily more than ten years ago. It tastes stronger than the fresh ricotta, saltier, yet fresh and with a delicate whey-flavour. I had been looking for it ever since. Some time ago, I finally tracked it down in an italian delicatessen - oh, joy. The staff in the said shop are spectacularily rude but I don't care - as long as they sell me their ricotta I'll go back. I grated it over pasta with a simple tomato and caper sauce - delicious. How do you use it? I'd be very interested in your suggestions.

3 comments:

Orchidea said...

La ricotta salata... che buona! Lucky you...

ilva said...

I use it like you suggest! Simple and full of taste!

daddylikeyblog said...

Oh my god. I call myself an Italian and yet I've never had ricotta in this form?? I'm a fraud! I must find some.