[Sca-cooks] Ricotta Salata???
sclemenger at msn.com
Tue Jan 20 21:28:52 PST 2009
That would make sense, given that fresh ricotta has a grainy texture.
Hmmm....I think I've actually got pasta in the cupboard. And I've got some
pine nuts in the fridge. I just MAY have to make a trip to the store for
some good 'shrooms, and do me some linguine con fungi et fromaggio (spelling
optional at this hour....). The recipe I've got uses a good parmesan,
IIRC....this might give it a nice tweak.
I don't think I've actually ever eaten a sheep's milk cheese before. Should
----- Original Message -----
From: "Phil Troy / G. Tacitus Adamantius" <adamantius1 at verizon.net>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Tuesday, January 20, 2009 10:24 PM
Subject: Re: [Sca-cooks] Ricotta Salata???
> 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
> tastes like.
> It's a bit like one of the saltier cow's milk fetas, but with a
> slightly different, grainier, texture.
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