Ricotta al Peperoncino
Pasteurised ewe's milk. Sardinia, Italy
This pasturised ewe's milk ricotta has been matured for one monthand so is ideal for grating. The addition of chilli pieces makes it a delightfully unusual ricotta.
The name ricotta means 'recooked' and it is traditionally a poor man's cheese made from the left over whey from the first cheese making. The whey is heated and the few remaining curds that rise to the surface are skimmed off as ricotta. It is a low fat cheese with a fat content of only 20% and is found in many different recipe |
