If you missed the opportunity to learn
how to make fresh homemade ricotta
in the past years, here is your
chance! I sold out this class so many
times that I needed a break from
making ricotta, but it is back for one
more appearance.
You will taste the ricotta warm just as
it is made. It is to die for and be
warned that you may not be able to
eat store bought ricotta again!
Delicious alone, Ricotta also makes
a great basis for a variety of fillings.
We will use the ricotta to make
cannelloni as they do in Calabria
with fresh pasta dough made without
egg. The frittata, another dish from
my town, is made with fresh ricotta
and fresh asparagus. Zucchini are
stuffed with ricotta as a side dish. We
will finish with authentic Sicilian
Cannoli, with those wonderful cannoli
shells made from scratch, filled with a
simple ricotta cream and garnished
with my famous "candied orange"
strips.
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Bruschetta con Ricotta Fresca
(Bruschetta with Fresh Ricotta)
Cannelloni
(Homemade pasta wrapped around a filling of fresh ricotta, spinach,
parsley, egg and pecorino cheese)
Frittata con Ricotta e Asparagi
(Egg Frittata with ricotta and fresh asparagus)
Zucchine ripiene con ricotta
(Zucchine stuffed and baked with ricotta, cheese, egg and parsley)
Cannoli Siciliani
(Homemade cannoli shells filled with homemade fresh ricotta)
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