If you missed the opportunity to learn
how to make fresh ricotta in the past
years, here is your chance! Here is
your chance once again to learn how
to make fresh ricotta right 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 ravioli as they do in
my town of Verbicaro - oversized with
an egg-less dough. The frittata,
another dish from my town, is made
with fresh ricotta and fresh
asparagus. Zucchinis are stuffed with
ricotta as our vegetable 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
(Bruschetta with fresh homemade ricotta)
Ravioloni Calabresi
(Large ravioli filled with fresh ricotta, sopressata, 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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