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ricotta::noun | Spocien Dictionary
| Type | Words |
|---|---|
| Type of | cheese |
Examples of ricotta
ricotta
We preferred peach with puff pastry, star anise, cinnamon and ricotta ice cream.
From the thisislondon.co.uk
Drain off any liquid that is in the ricotta and stir the cheese into the batter.
From the telegraph.co.uk
Strawberry-ricotta bruschetta is a natural fit as part of a breakfast or brunch.
From the dailynews.com
Add the shallot mixture, the tomatoes, ricotta, lemon juice, chives and oregano.
From the stuff.co.nz
Ricotta is made with a similar process to paneer, except for the curdling agent.
From the buffalonews.com
Using a fork, mix the yolks with the ricotta, Parmesan, salt, pepper and nutmeg.
From the sacbee.com
Remove from oven and spread one cup of ricotta cheese on each of two hot shells.
From the post-gazette.com
To serve, place a slice of ricotta on a plate and scatter with the salad leaves.
From the metro.co.uk
Yotam Ottolenghi's strained ricotta with banana fritters and maple syrup recipe.
From the guardian.co.uk
- Soft Italian cheese like cottage cheese
- Ricotta is an Italian sheep milk or cream cheese cow milk whey cheese. Ricotta (literally meaning "recooked") uses the whey, a limpid, low-fat, nutritious liquid that is a by-product of cheese production.
- A fresh, creamy white cheese, smoother than cottage cheese, with a slightly sweet flavor. It is available in whole milk and part-skim milk versions, and is often used in lasagna and stuffed pastas. A little can be stirred into a sauce to add richness as well as creamy body. ...
- A fresh cheese traditionally made with whey that is drained off in the process of making another cheese (often Pecorino), and then cooked. Ricotta salata is dried, salted ricotta cheese used for grating and shaving; it has a much longer shelf life than fresh ricotta.
- A by-product of cheese, used for pasta stuffing and desserts.
- (rih-KAHT-tuh): Resembles cottage cheese but more granular in texture; made from whey, not curd; taste is mild and semi-sweet.
- Ricotta is actually a byproduct of cheese making, and is made from reheating the leftover whey mixed with milk. It is creamy and smooth, and can be used in both sweet and savory dishes.
- A sweet fairly moist, fresh curd cheese having a low fat content
- A soft Italian curd cheese made from whey which is drained and then lightly cooked. It's light and creamy with a slightly grainy texture. It has a delicate flavour and is quite low in fat, making it a good substitute for mascarpone. Ricotta can be used on its own or in sweet and savoury dishes. ...
