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Article: Rethinking ricotta; Made by hand by regional dairies, fresh ricotta adds richness and flavor to summer meals.(fresh ricotta)
- Article from:
- Country Living
- Article date:
- June 1, 2008
- Author:
CopyrightCOPYRIGHT 2008 Hearst Communications, reprinted with permission of Hearst. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Creamy and delicately sweet, fresh ricotta achieves its deepest flavor in early summer, when milk from cows that have been grazing on new-grown pasture is readily available. The milk's grassy notes add herbal undertones to artisanal versions of a cheese that long has been a mass-produced dairy department staple. Some artisanal cheese--makers use goat or sheep's milk, and fresh versions come in many varieties: firm or creamy, wet or dry. A kitchen essential in southern Italy, where it's a by-product of mozzarella-making, handcrafted ricotta now is in demand at gourmet stores and farmers' markets. Spoon it on berries, add as a finishing touch to pasta, put a dollop in ...
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