Styling: Anita Parise
Blog: Renee Lenzarini
Photography & Video: Anita Parise
Recipe & Inspiration: Simply Summer – cooking, entertaining and style
Inspired by home style summer cooking and as a tribute to one of our most popular pasta al forno dishes, Anita and I instantly decided that our next recipe was to be how to make fresh ricotta cheese. Our cannelloni are packed full of spinach and ricotta before being blanketed in a rich tomato sauce. But that isn’t the only way to eat the soft, smooth and creamy cheese full of protein and a hit of calcium.
Ricotta is a cheese that is most underrated and yet extremely versatile. A good quality ricotta is creamy and delicate in flavor. It can be whipped, grilled, baked and an ingredient for both sweet and savoury dishes. In Italy you will find it frequently used as an essential pizza topping, to fill cannoli, to make citrus cheesecakes, stirred through pasta sauces and my personal favourite; served warm on a tagliere di formaggi (with other varieties of cheese such as pecorino, baked ricotta and taleggio) with miele (raw honey) and marmellate (marmalades).
Anita often makes fresh ricotta for her family and she’s even showed me how before. We decided to serve our fresh batch of ricotta in a salad of radicchio, lemon and mint with a little Pink Himalayan rock salt (Anita’s favourite) and a healthy drizzle of extra virgin olive oil. Low in calories, fat and sodium, ricotta makes for a fantastic ingredient and/or a substitute for cream cheese.
Why not try it …
- on top of toast & bagels
- in French toast and pancakes
- with toasted muesli and stewed fruits
- in muffins, frittatas, savoury tarts and dips
We hope you enjoy this delicious and most simple recipe. Anita and I would also love to hear what dish you decide to make with your fresh ricotta! Let us know at: email@example.com
– Renee, Anita & the GR Team
- 2 ltr of full cream milk
- 300ml of cream
- ½ cup of white malt vinegar
- 2 cups of water + an extra cup
- To begin, add the 2 cups of water, milk and cream to a large saucepan and bring to the boil over a moderate to low heat (ensure that this is done slowly so the milk does not burn). Stir frequently.
- Once at a rapid boil (be careful that it does not spill over - so adjust the heat as necessary), add in the vinegar and the extra cup of water.
- Turn off the heat and let the ricotta form … let it rest for approximately 15 minutes. During this time, you will clearly see the ricotta separate from the yellow coloured liquid underneath.
- Once rested, use a slotted spoon or a small strainer to catch the ricotta and spoon it into a fine mesh strainer.
- Leave the ricotta to drain until it is cool to the touch (this should take approximately 10-15 minutes). Turn it out into a bowl and refrigerate.
- Refrigerating the ricotta will harden it slightly. It will still be spreadable but will also hold its shape should you decide to use it in a salad or side dish.
- The ricotta will keep in the fridge for 3-4 days if covered tightly with film.
- And remember to season to taste!