| Maybe you only know ricotta as the stuff that you buy in a tub about twice a year when you attempt to make lasagna. Maybe you're only aware of it because it can get gritty and unpleasant when baked, like in lasagna or dessert applications. For years, a friend of mine insisted that she hated ricotta, ranking it as a worse cottage cheese. But that was before, one day, I convinced her to try a dollop of fresh ricotta from the farmers' market, and I watched her face light up. Fresh ricotta is as far away from the stuff in the tub at the grocery store as artificial cherry flavor is from actual fresh cherries. Read more... |
