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