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Main Dishes

Homemade Ricotta With Linguine - 2005
​​Recipe courtesy of Ron Wozny, inspired by Lucia Privetera Greco

INGREDIENTS
  • 2 Rennet tablets (Junket)
  • 1 pint  cream
  • 1 pint  whole milk
​
  • 1 pound  linguine or spaghetti --  boiled and drained
  • Chopped fresh basil or pesto -- optional
  • Minced garlic -- optional
  • Parmesan cheese -- optional
  • Salt and pepper -- to taste


​PREPARATION
Put the 2 tablets into a couple of tablespoons of cream until dissolved, then add the rest of the cream in a pan. Put some milk in to make it total to 4 cups of liquid. Stir. Then put over low heat... do not let boil or bubble, (don't stir). Watch until it gets thick on both sides then gently remove it with a large slotted spoon. Place onto cheesecloth and strainer over a pan. Refrigerate. You can drain the water out of bowl in a couple of hours. Makes about 2 1/2 cups of ricotta. 

Toss with pasta and serve!

Nana pronounced this "ri-GOAT-tha." She used to make this every day for me after school when I went to Norris Junior High by their house. It was then that I became an honorary Italian! I'm not sure if this is exactly how Nana made this, but this is pretty close to how I remember it when I watched her. 

Joan likes to add in a little pesto or fresh chopped basil. Add some minced garlic and Parmesan cheese for additional flavor.

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  • Home
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