07 May 2010

Win a Perfect Italiano ricotta pack

Category: Competitions  |  Post by: Andrea Wong
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Ricotta is a lovely alternative to fattier dairy products like cream cheese, cream, butter or sour cream.

It's great stirred through some pasta and served with lots of torn fresh basil leaves and diced tomatoes. I made some great meatballs the other night, using ricotta. I will refine the recipe and post it up for you to try.

Ricotta can also be used for desserts and other sweet treats. Perhaps the thing that I would choose first to make (or eat!), is cannoli. A crispy pastry tube filled with sweet ricotta and sprinkled with chopped pistachio nuts. Heaven!

Competition

Perfect Italiano Ricotta prize packThis competition has now closed. Congratulations to Andrew who won this Perfect Italiano pack.

We would like to know, how do you like to use ricotta?

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  • 22/06/2010 9:20 a.m.
    *** Andrea Wong ***

    Thanks everyone for your recipe ideas using ricotta! Yum yum yum...
    The most popular uses seem to be for pasta, especially cannoli and lasagne; and cheesecake. That sounds all good to me!

    @Lee Thomas - Perfect Italiano do have different ricottas for sweet and savoury dishes but you can use the ordinary ricotta for both anyway.

    @karen woodhall - ha ha, thanks for the wee poem!
    Here it is:
    So d'lish was running a comp,
    Perfect Italiano products pump,
    I tell you i gotta,
    have some of that ricotta,
    to put with my best cut of rump.
  • 20/06/2010 4:30 p.m.
    Irene Kane

    I LOVE to use Ricotta in vegetarian meals, like Spinach and Ricotta Canneloni.......with double Ricotta of course!
  • 11/06/2010 12:43 a.m.
    Janelle Morton

    I use Ricotta as a substitute for traditional cheese sauce and use in a vegetarian lasagne :D
  • 09/06/2010 8:56 p.m.
    Bev Watts

    I first started with a simple recipe of spinach & ricotta parcels, I have used in a cheesecake recipe, & sprinkled over the top of spag bol.
  • 09/06/2010 3:23 p.m.
    Linda Travers

    Use in a cheese style sauce ie ontop of lasagne.
  • 09/06/2010 11:11 a.m.
    imrose

    First fried after cutting in chunks and then simmered with spiced tomato gravy or spiced spinach gravy
  • 09/06/2010 9:42 a.m.
    Cindy

    I love to use Ricotta in Spinach and Ricotta Filo parcels.. yummy.. and healthy!
  • 08/06/2010 9:58 p.m.
    Pamela Reid

    With blueberrys and greek yogurt on top of mueslie for a treat breakfast or easy dessert.
  • 08/06/2010 7:44 p.m.
    Maryvonne Pyne

    mmmm, Ricotta, my favourite
  • 08/06/2010 7:25 p.m.
    Stara Trifonoff

    I like this recipe from http://italianfood.about.com/od/spoondesserts/r/blr0422.htm

    Ricotta Pudding: This recipe is drawn from
    Pellegrino Artusi's La Scienza in Cucina e L'Arte di Mangiar Bene. It's a simple pudding ideally suited to the end of a family meal. To serve 6-7:
    Prep Time: 20 minutes

    Cook Time: 40 minutes

    Total Time: 60 minutes

    Ingredients:

    3/4 (325 g) pound ricotta
    1 cup (100 g) powdered sugar
    3/4 cup (100 g) sweet almonds plus three or four bitter almonds or peach pit nutmeats (if you have them)
    5 eggs
    Grated lemon rind
    Preparation:

    Scald the almonds and peel them, then grind them to a fine paste in a mortar with one egg white.

    If the ricotta is lumpy, put it through a strainer. Then stir the ground nut mixture into the cheese. Separate the eggs, lightly beat the yolks, and then combine them and the sugar with the cheese mixture. Whip the whites to soft peaks and fold them in too. Pour the mixture into a pudding mold that's been greased and dusted with bread crumbs. Cook the pudding either between two flames (many of Artusi's readers lacked ovens, so he is telling them to set the pot on the fire, cover it, and put coals on the lid), or bake it (at 350 F (175 C)) for about a half hour.

    Let it cool, and then unmold it by setting a serving plate over it and flipping the mold and the plate together; wipe the mold with a cloth dipped in hot water and carefully lift the mold free. Serve the budino cold.

    Yield: 6-7 servings ricotta pudding.
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