[Sca-cooks] Ricotta Salata???

[David Walddon]

YUM!
Crumbled (or grated) top of a fresh green salad with a lemon  
vinaigrette!
Eduardo

________________________________________________________

Food is life. May the plenty that graces your table truly be a VAST  
REPAST.

David Walddon
david at vastrepast.com
www.vastrepast.com
web.mac.com/dwalddon


On Jan 20, 2009, at 9:18 PM, 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? Or  
> eaten with bread or crackers? I've got half a pound of it to play  
> with, so I'd love to hear from any of you who've encountered this....
> --Maire
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