Re-imagining Ricotta – Part One
/Hello fellow traveler!
I wish that I could say that I was writing this story from the Italian Riviera, but I am actually at my corner coffee shop, Lucille's and enjoying Ricotta…for breakfast!!
This is a story that I have wanted to share for some time, as I think that this is an under-appreciated cheese in the U.S….Especially on the West Coast.
Ricotta Toast!…Wow!! What a healthy treat for breakfast!
I must say that growing up on the West Coast that Ricotta was rarely brought in to our home, unless we were trying to make a lasagna. But then several years ago, one of my retailers was trying to put together a large Italian Food event, so they contacted me to see what cheeses I could get from Italy. When the airfreight box arrived, there were some cheeses that I was expecting, while some caught me by surprise. One of them was a small ‘yogurt size’ cup of Ricotta. I was excited to try it, as Italy is truly the birthplace of Ricotta.
Traditionally, Ricotta is made from the byproduct of making Mozzarella. Once the cheese curd is firm enough, the curd mass is cut to release all of the excess moisture (whey) and drained off. To make Ricotta, the Whey is heated and milk or cream is added until it reduces down….Hence, the name….Ricotta simply means “Re-Cooked”.
But back to the cheese…In Italy, Ricotta is consumed for many meals including breakfast!...Yes, I said breakfast! Americans have embraced Avocado toast, but let’s look at the nutritionals:
Avocado: 2.9 grams Protein (1 cup); 29 grams Fat (1 cup)
Ricotta: 20 to 28 grams *Protein (1 cup); 4 to 44 grams Fat (1 cup)
*Note: Ricotta can be made from skim milk, to whole milk, even double crème, so the Proteins and Fats can range greatly.
On the photo shown, my friends at Lucille’s topped the toasted bread with Galbani Whole Milk Classic 3 Ingredient Ricotta (as I like it simple) and a local preserve, but lemon curd or honey and fruit would work equally as well.
Ricotta – Who knew!...My breakfasts will never be the same!
Buon Appetito!
