Sweet creamy and slightly grainy
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 America's Test Kitchen | 2019-06-14 19:00:04 |  103,455 Views |
Our taste test of supermarket Ricotta cheese
Serious Mealtimes / Robyn Lee
Whether it’s baked into a killer ricotta torta stirred into pasta or eaten straight off the spoon by the flickering light of the refrigerator in the middle of the night (seasoned only with Maldon salt and guilt) ricotta is one of the greatest dairy products on the planet. Rarely does a week go by that Ed doesn’t stop by DiPalo’s across the street for curds of some form—fresh mozzarella or stracciatella perhaps—but it’s the days with fresh ricotta that I look forward to the most.
Spread a spoonful of their ultra-creamy stuff on a slice of pizza bianca sprinkle with salt and cracked black pepper drizzle with some killer olive oil and dig in. You know why I don’t make as many ricotta cheesecakes as I should? Because I eat it straight from the jar before I get the chance.
