10 recipes with ricotta to try immediately – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana


You know exactly how to use the ricotta in the kitchen? Light, natural, with a fresh taste and high nutritional value, the ricotta (and the recipes with ricotta) has won the sympathy of Italian consumers. And not just theirs, given that, in about a decade, its production in the USA has grown by almost 100%. A real boom, which can also be explained by the fact that it is among the most versatile and appreciated foods in the kitchen: perfect for preparing crostini and canapéis the basic ingredient of many creams and preparations pastry shop (let’s just think of Sicilian cannoli or Neapolitan pastiera), without forgetting the savory piesthe fillings for ravioli And tortellinii sauces for pasta and dozens of other gastronomic preparations.

Different types for different uses

Among the industrially manufactured cow ricottas available on the market today, different types can be distinguished in relation to the ingredients used. The common base is always whey, but some ricottas are produced with whey only, others also contain cow’s milk and still others are added with milk cream. As for the other ingredients, all industrial products use appropriate acidity regulators. The most common is citric acid, but sometimes lactic acid is also used, the one that is produced naturally in fermented milk. Finally, in some ricottas, salt is added and, in some cases, even live lactic ferments. It is evident that such a varied composition determines equally various characteristics of taste, aroma and consistency, giving each product specific prerogatives, which make it more or less suitable depending on the use to be made of it and the particular tastes of consumers.

How to check its quality

Whatever use the fresh ricotta is intended for, some quality requirements must still be respected. Given the tendency to deteriorate rapidly, the first thing to check is freshness. In the case of industrial products, the expiry date is a useful reference: it must be as far away as possible. In any case, it is advisable to always directly check the freshness before use. The organoleptic characteristics that first denote an alteration are the smell, color and consistency:

  • when it is fresh it has a perfume delicate, milky and vaguely aromatic depending on the variety; when it alters the smell becomes pungent, acidic to the point of becoming decidedly unpleasant
  • the natural color snow White it becomes darker with age, fading towards yellowish
  • when soured it presents a more consistent texture and flourable compared to the fresh product
  • to the taste, the flavor of a fresh ricotta is sweetish, milky, slightly acidic; once altered, the acidic note becomes predominant to the point of making the product inedible
  • the separation liquid that is observed in the packaging of industrial products after opening is a natural consequence of the manufacturing process, however it must not be excessive.

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