Tuesday, May 11, 2010
In the past couple years, I've become quite fond of ricotta cheese. And when I was on a liver cleanse last month, it was one of the only cheeses I was allowed to consume since cow dairy was prohibited. I think it's because ricotta's made from whey and most of the milk protein gets removed during production, so technically it's not really a cheese; it's whey cheese.
I was exposed to ricotta more through C and his family. His mother likes to have it at the table when she serves a rice sidedish, and though nobody else in the family does this, she enjoys a scoop of ricotta mixed into her rice. Then C made me pasta once that was just tossed in a mound of ricotta and drizzled with olive oil. He said that it's a typical Roman dish. C's mother often makes cakes containing a lemony sweet ricotta filling and at Easter they make little pastries also filled with sweet ricotta. But my favourite way to have ricotta is very simple and no-nonsense: slathered on bread or in this case, rye cracker, and drizzled with honey, and I'm not talking about no Billy Bee honey. This snack is like a little piece of heaven– crispy, creamy, airy, delicately sweet. I was lucky enough to pick up fresh, homemade ricotta at my farmer's market. But turns out, you can make your own ricotta easily enough at home. I haven't tried yet, but it's definitely on my to-make list.