whole lotta ricotta!

Chef used some leftover milk and made ricotta cheese. How resourceful! And how else is a pasta-loving pair like us to eat ricotta? That's right, with pasta. If you can't tell, that photo on is of shells, ricotta, and parsley. And a bit of sauce, too.

Ricotta means re-cooked en Italiano. Chef put milk in a pot and on the stove, added salt, and let it reach 190 degrees. After that he added lemon juice and let it sit for 10 minutes. Final step: separate curds from whey by straining. The final product: a smooth, creamy ricotta. Very different than the tubs of the conventional stuff you find in the grocery shop. And the flavor, very smooth, none of that gritty nonsense.

Ricotta Day 2: on a cracker with a little tom.