There ricotta cheese it's a dairy product obtained from the proteins present in the whey, that is the liquid part that is obtained from the cheesemaking: for this reason it is not correct to define it cheese (the cheeses are obtained from the coagulation of casein). There are many types of ricotta that differ according to the milk used to prepare them: from the classic vaccine, to the ovine, caprine or buffalo. Produced in many regions of Italy such as Abruzzo, Basilicata, Sicily, Sardinia, Campania, Puglia, Calabria, Friuli-Venezia Giulia, Lombardy and Piedmont, it is present in traditional recipes of all areas of the peninsula whose ancient economies were based on breeding and agriculture.
To meet her in stuffed pasta is very frequent and is also very pleasant as a summer second course, perhaps accompanied by a portion of fresh vegetables; its seasoned version then, is frequently used in the preparation of pasta dishes, pizzas and savory pies. But if we used the softness and the light taste of ricotta to prepare delicious desserts?
Cakes, creams and spoon desserts benefit from the properties of this dairy product, combining lightness and taste. To fall in love with ricotta in desserts you can prepare recipes like le puff pastry with ricotta, the almond and ricotta cake with strawberries, the ricotta cream with lavender honey, i spelled biscuits with ricotta cream, i ricotta puddings, the ricotta cake with blueberries, i chocolate and ricotta biscuits, the soufflé glacé with ricotta and black cherries, the mandarin cheesecake, the fiadone, lo struccolo, the cherry mousse and olive oil banana cream, thericotta eclair with strawberry sauce, i sweet chocolate ravioli from Modica, the Neapolitan pastiera, the Neapolitan sfogliatelle, the sheep ricotta and mandarin orange tart, i bread cannoli stuffed with ricotta, the cheesecake with passion fruit and the Raspberries Cheescake.
