January 21, 2007
Sicily: The Ricotta
When I think of foods related to my second home, Sicily, I immediately think of ricotta. So when I found out about Anna's new blogging event, a Taste of Terroir, it gave me a fairly good excuse to spend an afternoon thinking and writing about this lovely white curd.
My homemade ricotta
You can buy ricotta at the supermarket in Sicily but it is 90 percent more likely that your family goes to a local cheese producer to buy it fresh, every few days. I could not imagine a tradition more wonderful. I love ricotta, and if the number of stolen spoonfuls from my aunt's refrigerator came to light, she might begin to hide it when I visit.
On my last trip, I made sure to bring my camera when my uncle and I went to buy fresh ricotta from the local producer. The workers seemed a bit surprised to suddenly find a woman in their production room, snapping photos, but soon warmed up to me as you can see.
Ricotta guys
The aroma of warm ricotta was incredible and filled the air like a creamy perfume. They make a lot of it ... all day ricotta is turned out and sold as quickly as it is made.
Ricotta that has just been made
Making It
Chances are that you don't have a local place that makes fresh ricotta. The solution - make your own. It is well worth it. I cannot begin to tell you how not like ricotta that stuff you buy in the supermarket tastes, feels, smells, and looks. This summer, when my dad came to visit, he taught me how to do it. It is not difficult at all...in fact, he's been making it since he was a kid! There are many recipes for homemade ricotta out there so pick your favorite. We used a combination of milk and cream (4 liters total), lemon juice (about 1/2 cup), and 3/4 teaspoon of salt. The process goes like this: put everything in the pot except the lemon juice and salt. Heat the mixture slowly, stirring it so that the bottom doesn't stick....until you see the first few bubbles and the top moves slightly. Add the lemon juice and salt, stir it for a few seconds, and remove the pot from heat. Let it sit for a minute or two. Then, remove the curds....my dad advises you to be very careful and gentle when you scoop the curds out with your slotted spoon."Don't move it too much!" he says. Put the ricotta in a strainer in the fridge for a day to allow it to drain. That's about it!
Dad in my kitchen, making ricotta
So why are all the Sicilians making their own or buying loads of fresh ricotta, you ask? It's because they use ricotta in so many dishes; it is probably safe to say that they eat it nearly every day, from pasta to desserts. Sicilians are especially famous for their ricotta-filled pastries, like Canoli, Cassata Siciliana, or my favorite, Cassatelle:
New Year's Eve - tray of fresh Cassatelle
There are also the delicate pouches of ricotta-filled pasta, served in a simple chicken broth. The ricotta inside is seasoned and mixed with fresh herbs. This is popular on holidays and you can usually buy them at the local pasticceria.
tender ricotta-filled pasta
One of my favorite ricotta dishes is an appetizer I learned from my aunt. It is so simple that I am almost reluctant to share it without first wowing a few dinner guests with a batch of these. But I like you. So here's the story.
Easy ricotta appetizer
Ingredients
200 grams fresh ricotta;
50 grams pecorino or parmesan, grated;
fresh mint;
handful of black olives, pitted and cut into pieces;
unsweetened corn flakes, crushed in a dish towel (trust me)
Mix the ricotta and pecorino, then put the mixture into the freezer for 5 to 10 minutes. Remove from the freezer. Take a small dollop of the mixture in your hand, and after pushing a piece of olive into the center, roll into a ball. Repeat with the remaining mixture, placing each completed ball onto the serving plate. Keep refrigerated until ready to serve. When you're ready to put them on the table, sprinkle over the crushed corn flakes. Stick a mint leaf (or if the leaves are large, tear into pieces) in every other piece.
Makes about 2 dozen pieces.
Tags: taste of terroir
