[Sca-cooks] Ricotta Salata???
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Tue Jan 20 21:24:42 PST 2009
On Jan 21, 2009, at 12:18 AM, S CLEMENGER wrote:
> Okay, gang....
> I had some time to kill in the grocery store today, while waiting to
> get a prescription filled, and got intrigued by a new cheese, which
> I've adopted and brought home. It looks to be an aged, perhaps
> salted? version of ricotta. Fairly firm texture, even after being
> at room temp for a while. Very creamy-white, with a faint, white
> mold on the rind/outer area (white like with brie, but not as thick).
> What do I do with it? Is it meant to be grated, like a parmesan?
It can be grated over pasta, sliced and served on some sort of olive-
oil-fried croutons, etc. Pasta is a good start because it gives you a
fairly neutral canvas to play with, and get sense of what the stuff
It's a bit like one of the saltier cow's milk fetas, but with a
slightly different, grainier, texture.
"Most men worry about their own bellies, and other people's souls,
when we all ought to worry about our own souls, and other people's
-- Rabbi Israel Salanter
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