Ricotta - what kind of dairy product this is, those who are fond of Italian cuisine are well aware. It is called both cheese and cottage cheese. But this is something in between. In Italy, a really large number of dishes use ricotta. Its calorie content is approximately the same as that of sufficiently fatty cottage cheese - about one hundred and eighty calories. The fat content is average. And the protein content is high.
Ricotta (what kind of product is it and where is it most often used, we will consider below) is made from whey, and not from whole milk, like regular cheese. It has a slightly sweet taste. It is often an integral part of Italian desserts - such as stuffed cannoli,
chocolate cake, pastor. It is also used in hot dishes - indispensable in the manufacture of certain types of lasagna, pasta.
Ricotta - what is it and what is the history of this product?
In the southern regions of Italy, this cheese has the greatest popularity. Its origin is associated with the ancient Roman Empire. It is said that its name translates as "cooked twice." This may 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 this is heated again. Whey proteins form clots, they are transferred to cheesecloth and squeezed. So, according to one version, it turns out ricotta. That this may not be the only version, other sources tell us.
Firstly, this product is widely distributed in North Africa. Moreover, it is often mentioned in ancient Arabic written sources. The name may come from the Berber word "rico", which means "mean". This may indicate a small amount of cost. And in Italy, some of the words that characterize the process of cooking ricotta are of Arabic origin. Therefore, it is unlikely that this cheese has exclusively Italian origin. But he settled in this country for a long time. And so it has become 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 of time. Better to take a short paste. For example, penne or farfalle. Three servings will require about 150 grams of pasta, the same amount of milk and ricotta. Still need twenty grams of salted capers, olive oil, fresh thyme, salt and black pepper. Rinse the capers, boil the pasta, and while it is boiling, prepare the sauce. Boil milk in a frying pan, crumble ricotta (you can knead it with a fork) and add to the same. Then pour capers, pepper and boil for several minutes over a very quiet fire. Mix the prepared pasta (carefully, so that it does not boil during cooking) with the sauce, add thyme leaves and mix. Serve very hot. You can make a sauce with garlic, tomatoes and fennel. Reheating this dish is not recommended. By adding ricotta to lasagna instead of minced meat, you can significantly reduce the calorie content of this fatty dish.