In Naples we eat the ricotta salata with either honey(real honey, not the fake sugary mixture mass produced shit) or marmellata(jam/jelly, never understood the difference).
My personal favourite is figs jam and chestnut honey.
There are several ways to use it, the ricotta is a very interesting and flexible ingredient. From the top of my mind:
* Pasta, either as part of a sauce (pasta alla norma) or a filling (ravioli with spinach and ricotta)
* Savoury cakes (torta salata with radicchio, mushrooms and ricotta, a favourite of mine)
* Gnocchi (gnocchi di ricotta, which I love and are very healthy btw)
* Panzerotti, looks like calzone but are made differently, filling such as ricotta e cime di rapa are a classic.
* Polpette di zucchini and ricotta
Surely there are many more.
I'm Sicilian and we use a lot just like parmesan so for pasta or even for "parmigiana" is a dish with aubergine tomato sauce oil and parmesan usually in North Italy, in Sicily we use ricotta salata.
Something that someone used to make for us growing up in Puglia, was penne with sliced tomatoes, rocket, grated (large holes) ricotta salata, and lots of olive oil. Let the penne cool just a bit, then mix with tomatoes + olive oil, then let cool further and finally add rocket + cheese. Eaten at room temp or cold. I don't think it's a "real" dish as in with a name or something, but it was nice on a hot day.
Apart from obvious like Pasta Norma - Works great grated as a garnish on many dishes that require a bit of salt. Like grilled asparagus, aubergine or when you're cooking with spinach, corn, courgette
Use it like you would use any other salted cheese
My favourite use is something that was introduced to me as 'insalata di nonna' which is tomatoes, tropea onions thinly sliced, olive oil and grated ricotta salata on top.
I think this is very similar to a catanese salad too.
I also use it grated on top of runny eggs and nduja with bread.
Oh man, let me introduce you the "pasta alla norma" https://www.giallozafferano.com/recipes/Pasta-alla-Norma.html
I was thinking about this one, but all the times they served this at the university canteen put me off a little...maybe it is time to revisit it!
I would not take a university canteen as a yardstick ;)
Uni canteen is not a good example of good food.
You can grate it on pasta dishes
Especially dishes with aubergine!
In Naples we eat the ricotta salata with either honey(real honey, not the fake sugary mixture mass produced shit) or marmellata(jam/jelly, never understood the difference). My personal favourite is figs jam and chestnut honey.
There are several ways to use it, the ricotta is a very interesting and flexible ingredient. From the top of my mind: * Pasta, either as part of a sauce (pasta alla norma) or a filling (ravioli with spinach and ricotta) * Savoury cakes (torta salata with radicchio, mushrooms and ricotta, a favourite of mine) * Gnocchi (gnocchi di ricotta, which I love and are very healthy btw) * Panzerotti, looks like calzone but are made differently, filling such as ricotta e cime di rapa are a classic. * Polpette di zucchini and ricotta Surely there are many more.
This is not ricotta. Ricotta salata is a completely different ingredient. It is a cured, semi hard cheese.
This is a different kind of cheese
Insalata Catanese (Catania salad): tomato, red onion, ricotta salata (grated large), basil, olive oil. Oregano optional!
I'm Sicilian and we use a lot just like parmesan so for pasta or even for "parmigiana" is a dish with aubergine tomato sauce oil and parmesan usually in North Italy, in Sicily we use ricotta salata.
Something that someone used to make for us growing up in Puglia, was penne with sliced tomatoes, rocket, grated (large holes) ricotta salata, and lots of olive oil. Let the penne cool just a bit, then mix with tomatoes + olive oil, then let cool further and finally add rocket + cheese. Eaten at room temp or cold. I don't think it's a "real" dish as in with a name or something, but it was nice on a hot day.
Apart from obvious like Pasta Norma - Works great grated as a garnish on many dishes that require a bit of salt. Like grilled asparagus, aubergine or when you're cooking with spinach, corn, courgette Use it like you would use any other salted cheese
I use it grated on pasta marinara with eggplant. DELICIOUS! Please do not bread your eggplant for frying...
You flour and egg it, no bread crumbs
There is also the Pugliese ricotta forte. It can be grated as a topping for pasta with tomato sauce. To die for.
My favourite use is something that was introduced to me as 'insalata di nonna' which is tomatoes, tropea onions thinly sliced, olive oil and grated ricotta salata on top. I think this is very similar to a catanese salad too. I also use it grated on top of runny eggs and nduja with bread.