Pasta made with semolina flour sometimes with Ricotta added to it and formed into shell shapes in Puglia and Sicily, often served with rocket and herbs with chillis, cheese and oil.
"Recooked." A soft, mild, white cake of cheese made with cow or sheep's milk whey, the residue from the cheese-making processes of other cheeses, skimmed and drained. It should be a firm, soft, not solid, basin-shaped cheese. It is versatile and is used as a dessert cheese for making cheesecakes or served with sugar and fruit, or is used in ravioli or pasta dishes and pastries. In North America this is made with added semi-skimmed milk rather than whey, which changes the consistency and texture considerably so that it is more like cottage cheese.
A sheep's milk whey cheese, rescued from the cheese-making processes of other cheeses, skimmed and drained and mixed with herbs including parsley, basil and oregano and usually served with bruschetta.
A salted cow's milk whey cheese, rescued from the cheese-making processes of other cheeses, skimmed and drained. It is then dried and is reminiscent of feta.
Baked ricotta. A Sicilian cow's milk whey cheese, rescued from the cheese-making processes of other cheeses, skimmed and drained and then baked until it is lightly browned. It should be a firm, soft, not solid, basin-shaped cheese. It is versatile and is used as a dessert cheese for making cheesecakes or served with sugar and fruit, or is used in ravioli or pastries. Modern ricottas are inclined to be made of semi-skimmed milk rather than whey, which changes the consistency and texture considerably.
A sheep's milk whey cheese, rescued from the cheese-making processes of other cheeses, skimmed and drained. It should be a firm, soft, not solid, basin-shaped cheese. It is versatile and is used as a dessert cheese for making cheesecakes or served with sugar and fruit, or is used in ravioli or pastries. Modern ricottas are inclined to be made of semi-skimmed milk rather than whey, which changes the consistency and texture considerably.
