If you missed the opportunity to
learn how to make fresh ricotta in
the past two years … Here is your
chance once again to learn how to
make it at home. We 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. We'll use ricotta to
stuff egglant slices and zucchini.
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)
Involtini di Melanzane con Ricotta
(Eggplant rolls filled with ricotta)
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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