To reserve a product appreciated Maiorchino Originally the ricotta cheese comes from the need to ke

Baked ricotta. This particular technique of cooking the curd is typical of Sicily, matthew clark wholesale but in Catanese finds its chosen land. Etna, in particular, the ricotta cheese is made with sheep's milk and whey. There are two types of processing, depending on whether you are using fresh ricotta or dried. That fresh after any salting, is placed in a ceramic container lightly buttered and placed in a stone oven to 180, 200 degrees matthew clark wholesale for about 30 minutes, or until it forms a thin film of red-brown color. The result is a cream cheese, tender, fragrant and toasted aromas and texture vaguely reminiscent of crème caramel. You use the same cooking process matthew clark wholesale even for the seasoned ricotta, generally salted, which give a more compact, more dry, suitable for a prolonged maturation which makes it suitable for grating. matthew clark wholesale
The baked ricotta cheese belongs to the ancient traces of which can be found in the publications "The twenty days of agriculture and the pleasures of the villa" of the historic Gallo, dating back to 500. The most important text for the purposes of traditional methods of production, however, is of 1800 and bears the signature of the priest Gaetano Salmon. In the publication is explained in detail the procedure to be followed to achieve the ricotta cheese, matthew clark wholesale but the typical traditional techniques are explained in detail in the book "Sheep matthew clark wholesale and sheep in Sicily" by Carmelo Campisi, published in 1933.
The production: whey and a little '"ficarra." The ricotta cheese is obtained by heating the whey from sheep's milk, sometimes mixed with goat's milk in a tin boiler called "quarara." In some cases, when the serum reaches the temperature of 40 -50 , is added to milk and mixed salt. While heating the serum, in another container, preparing the "ficarra" made of twigs fig immersed in water. This solution is used to facilitate the emergence of cottage cheese, for this reason it is mixed with the serum when it reaches a temperature matthew clark wholesale of about 78 . When the ricotta emerges from the liquid, is cleaned matthew clark wholesale from the foam with the "scumaricotta", and then arranged in fiscelle lying on an inclined plane. After twenty-four hours, after salting, we proceed all'infornata of cottage cheese: the procedure matthew clark wholesale is repeated 5-6 times, until the characteristic color of the baked ricotta.
To reserve a product appreciated Maiorchino Originally the ricotta cheese comes from the need to keep some amount of cheese obtained from the production of the Majorcan. Subsequently, matthew clark wholesale the goodness of the ricotta cheese has meant that its production became matthew clark wholesale independent from that of the Majorcan.
Ricotta cheese, bread and beans The sweet taste, combined with the smoky flavor, makes baked ricotta particularly suitable for combinations with other ingredients. One of the dishes more simple and, at the same time more tasty, is composed of pieces of ricotta cheese eaten with bread and fresh beans. This product enhances its taste typical Sicilian especially when accompanied with full bodied red wines such as Cerasuolo and Etna Rosso.
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