In this class you will learn how to make homemade fresh ricotta. We will taste the ricotta warm as it is made. It is to die for! We will use the ricotta to make ravioli as they do in my town of Verbicaro -- oversized, with an eggless dough. The frittata, another dish from my town, is made with ricotta. It is cut into pieces and then simmered in a tomato sauce. We will end the meal with a traditional dessert made in Southern Italy during the month of March for St. Joseph day (March 19th): cream puffs filled with fresh ricotta cream.
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Bruschetta con Ricotta Fresca (Bruschetta with fresh ricotta)
Ravioloni Calabresi (Large ravioli filled with fresh ricotta, sopressata, parsley, egg and pecorino cheese)
Pezzetti d’uova con Sugo di Pomodoro (Ricotta frittata cut in and simmered in a simple tomato sauce)
Zucchine ripiene con ricotta (Zucchini stuffed and baked with ricotta, cheese, egg and parsley)
Sfince di San Giuseppe (Cream puffs filled with ricotta cream)
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