Making and Using Ricotta: From Appetizer to Dessert
Friday, November 5, 6:30 pm
If you missed the opportunity in past years to learn how to make fresh ricotta at home, and to taste ricotta warm, here is your chance once again. Delicious alone, ricotta also is a great base for a variety of fillings. We will use ricotta to make cannelloni the Calabrian way, with fresh pasta dough made without egg, as well as to stuff egglant slices and zucchini. We will finish with one of my favorite ice creams made with fresh ricotta and flavored with strega, the famous Italian liqueur.
Be warned: you may not be able to eat store bought ricotta again!
The Menu
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)
Gelato di Ricotta (homemade ricotta ice cream)