Most if not all the regions of Italy make their own ricotta but the most popular comes from Lazio, Abruzzo, Basilicata, Sicilia, Sardegna, Campania, Puglia, Calabria, Toscana, Friuli-Venezia Giulia, Lombardia e Piemonte. Fresh ricotta has the smell of warm milk and hay, although the aroma of hay will be more intense in ricotta that is made from sheep or buffalo milk. It is soft and slightly grainy but is not elastic or hard. It is usually a white colour, of course how white depends on the type of milk that is used. The term ricotta can also mean the fresh one.įresh ricotta is placed in the typical cone shaped perforated container, where it is left to drain. Since it is not produced from curd, but from whey, ricotta cannot be considered a real cheese. Ricotta meaning recooked is just that, the recooking of the whey. Ricotta cheese is made from leftover whey from other cheeses, it can be from cow, goat, sheep or Italian Buffalo. You can roll it out and make cut out cookies, cut strips sprinkle with cinnamon sugar and bake until golden, or cut out round circles place a teaspoon of jam, Nutella or chocolate cream on one side, fold over the other half and bake until golden. What to do with extra pie doughĪny extra pie dough can be frozen in a freezer safe bag or container, it will keep for up to 6 months.
Italian Pastry Dough consists of flour, sugar, baking powder, butter (usually room temperature) and an egg and an egg yolk. What are the ingredients in Italian Pastry Dough? I used a simple Italian Pastry dough (recipe included) although you could use a simple Homemade Pie Dough or this tasty Brown Sugar Pie Crust, but if you are looking to make it as quick as possible a store-bought crust will work also. That’s what I use and it works perfectly.
There are two easy ways to remove the pits, one is with a straw, a stainless steel straw is the best use, or a pit remover that is made for the job.
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