ricotta

• “But you need to make sure that the ricotta is well drained, so you can place it in some cheesecloth and let it drip over a bowl in the refrigerator overnight, so that the filling will not be too liquid.”

  Covered Cheesecake « Baking History

• “Myriam, what a delicious post - I'm a true believer that ricotta is good paired with almost anything.”

  ravioli with ricotta & sage filling

• “PS: Do you think ricotta is a good substitute for mascarpone here?”

  mascarpone lasagne for the lazy cook

• “True ricotta is poverty food intended to wring the last bits of protein from milk by reheating the whey that's left from making another cheese (hence the name ricotta - or recooked).”

  chicagotribune.com - News

• “19 April 2007 21: 22 myriam said ... village vegan - we like to recycle. so of course do we use winebottles not just for centrepieces but also as a tool in the kitchen! yey! patricia - i agree. ricotta is so good. i always keep a glass full of some homemade ricotta in the fridge. sometimes i eat it pure on bread with some honey and pesto. just delish!”

  ravioli with ricotta & sage filling

• “Ricotta Crostini with Fresh Thyme starts with a batch of homeade ricotta, which is then whipped w a little milk and sea salt.”

  Archive 2009-03-01

• “The flavor is delicate and fresh and best suited to dishes in which the ricotta is the star and not mixed with a million other things like in lasagna.”

  Fresh Ricotta: Remnants of a Failed Dinner

• “This pasta would have been better off described as ricotta and potato anolini as that is what could be tasted.”

  At My Table

• “It was also the first time I tasted salted ricotta, which is a very special thing in Sicily.”

  Telegraph.co.uk - Telegraph online, Daily Telegraph and Sunday Telegraph

• “When people started saying 'ricotta' instead of 'ree-goht' I didn't even know what that was.”

  The Wall Street Journal: What Are They Feeding the Badgers?

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