Saturday, February 5, 2011
For such a simple food, ricotta (Italian cottage cheese) seems to be suffering something of an identity crisis these days, and people are beginning to use the wrong kind of milk to make it. It's an important ingredient in certain Sicilian pastries, so this milk product (it's not actually a cheese) deserves at least a little attention now and then. Here in Sicily the "real thing" is made from the milk of local sheep. Don't accept substitutes. Roberta Gangi, our resident culinary expert, has finally written about Sicilian ricotta.