[Sca-cooks] Ricotta Salata???

[Phil Troy / G. Tacitus Adamantius]

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  
tastes like.

It's a bit like one of the saltier cow's milk fetas, but with a  
slightly different, grainier, texture.

Adamantius






"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  
bellies."
			-- Rabbi Israel Salanter