Contains many whey proteins, which are among the main ingredients of supplements for the recovery of energy balance and for the restoration of mineral salts
Among African anticyclones and sultry stars this year too, summer is a red stamp: the heat makes us feel tired and weak. And the cool brought by the storms of these last few days will not last. So? The best thing is to try to recover the energy even by doing attention to what we bring to the table. There are always valid rules: abstaining from alcohol and sugary drinks in favor of water; do not overdo the portions, but eat little and often; favor fruit and vegetables.
But what we may not know (or even imagine) is that, among the anti-heat foods, a privileged role belongs to the buffalo ricotta, better if bell Dop. As Professor Germano Mucchetti, professor of dairy technologies at the University of Parma, explains, «the buffalo ricotta from Campania with a protected designation of origin is a food of high digestibility, rich in calcium and phosphorus, with a high content of whey protein of milk in their natural state ".
The whey milk proteins are among the main ingredients of supplements food presented in the form of energy bars or colloidal dispersions or gels, which are used both by athletes and by the rest of the population for the recovery of energy balance and for the restoration of mineral salts that are lost during normal activities of daily life.
Ricotta is also suitable for children and the elderly and, as stated by the president of the Consorzio di Tutela, Benito La Vecchia, «represents a food that expresses, above all in the summer season, a fair balance between nutritional intake and pleasure of taste . How to eat it this hot summer? Ricotta is natural but also good accompanied with fruit Seasonal. It can be spread on croutons or, as is done with mozzarella, combine with cherry tomatoes or other vegetables.
In the warmer season we must also pay close attention to the correct preparation and storage of food, because high temperatures favor the food contamination and increase the risk of gastroenteritis and food poisoning, especially in children. For this, as recommended by the Ministry of Health, it is necessary to strictly respect the expiry date of the product and to avoid leaving perishable foods, including buffalo ricotta, at room temperature, but store them always in the refrigerator as soon as possible.
Not just cannoli and sfogliatelle: here are three original ideas to include this dairy product in your summer desserts
Neapolitan Pastiera, sfogliatella, Sicilian cannoli: the Italian culinary tradition is rich in desserts a ricotta cheese. Here then are many innovative recipes in which this dairy product of ancient origins gives its best.
Ricotta, the cheese of the poor
The name of ricotta refers directly to its original method of production: it is in fact a food obtained from annealing of whey from cattle, sheep or goat, which remains from the preparation of the cheese. In the past ricotta was also called the cheese of the poor, as it very often compensated for the nutritional needs of the poorer classes, providing them with a nutritious and low-cost food. For its preparation, the serum, properly acidified, comes warmed up up to about 80 degrees, thus obtaining a sweet product and to consume as soon as possible. First, that is, that lactic fermentation occurs. To ensure long conservation, the ricotta is then salted: in this way it can also be aged and used as a grating cheese.
Coconut and ricotta cake
In addition to getting right into many regional savory recipes, though, this dairy product also looks good as a dessert or as a snack. In fact, there are various ricotta desserts that excite the palate and imagination. The first idea is the coconut and ricotta cake: You need 300 grams of ricotta, two hundred of sugar, three eggs, 100 ml of seed oil, 80 grams of coconut flour, 150 of flour and 15 grams of baking powder. First, in a bowl, work with a ricotta and sugarwhisk; then add, in order, sifted eggs, oil, flour and yeast and coconut flour. Mix everything well and then pour the mixture into one buttered baking dish. Then cook the cake in a preheated oven at 170 degrees for about 40 minutes, after which, with a toothpick, you can check that everything went the right way. Let your cake cool and then slice it: to make it even more delicious, you can add a little Nutella in the center.
With Nutella and hazelnuts
Among the most original ricotta desserts there are certainly the "nutellini“, Glasses full of ricotta, Nutella and hazelnuts. For the preparation it takes 250 grams of ricotta, 150 of nutella, 70 of hazelnuts, 50 of wafer with cocoa and 150 milliliters of fresh cream. Start by putting the ricotta and Nutella in a bowl, mixing everything until you get a fluid cream; then whip the cream and yes amalgam all delicately. Then we move on to hazelnuts and wafers, to be coarsely chopped. Finally, take the glasses and start filling them in layers: ricotta cream and Nutella on the bottom, hazelnuts and then wafer in pieces. The remaining cream is added and the game is done: keep the "nutellini" in the fridge for an hour: the time needed to treat yourself to a sweet summer break.
Tiramisu with red fruits
Ricotta can also be used in the summer in a tiramisu with red fruits. To prepare it you need: 500 grams ricotta, 300 of yogurtGreek, 250 grams of ladyfingers, a lemon peel, eighty grams of icing sugar, 250 grams of strawberries and one hundred of raspberries is strawberries of forest. First you need to do the cream: put the ricotta in a bowl, grate the lemon rind and incorporate it together with the sifted icing sugar. Mix everything and then add the yogurt to the mixture, continuing to stir, until you get a soft cream. subsequently Blend strawberries in the mixer, but keeping at least one third aside. The smoothie is then poured into another container (a bowl or a deep dish) and you can they dip the ladyfingers,one by one. The biscuits are then placed in a baking dish: once you have created a layer of biscuits, cover them in layers first with the cream, then with the smoothie and finally with the pieces of strawberry and cut raspberries. Proceed in layers until all the ingredients are used up, put in the fridge and leave to rest for at least two hours. Finally, decorated tiramisu with strawberries and a sprinkling of icing sugar: the result is one of the freshest ricotta desserts there is, ideal for breaking the heat of summer afternoons.
Other ricotta desserts tried by our editorial staff