Ricotta Cake Ciambella Di Ricotta Italian recipe Lasagne- LateChef.com
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Italian Recipe

Dessert

Serves 7
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Short Description

ICOTTA COMES FROM the valuable leftovers, or rather the second stage, of cheese making. If you go into a traditional, old-fashioned cheese dairy late in the morning after the cheeses have been set, you can see how it's done. The protein-rich whey that has drained from the cheese itself is reheated (re-cooked = ricotta), sometimes with a little fresh milk added, until the proteins blossom, small puffs that look like cotton buds rising to the top of the liquid. Collected in a strainer the fresh ricotta is sometimes served up, warm and smoky from the fire, perhaps with a dribble of local honey, a rare and wonderful treat. In this simple Italian cake, ricotta takes the place of more usual butter. If you can find sheep's or goat's milk ricotta, possibly from a farmer who makes cheese, it's even better, but most of us will make do with cow's milk ricotta from the supermarket. I would not advise using skim-milk ricotta, as it is too dry to make a good cake. The ricotta should be drained in a fine-mesh sieve or a double layer of cheesecloth overnight.


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