The Italian cooking classes Ive been taking are great, but the teacher doesnt want us to share her recipes because shes working on publishing a cookbook. Its been so hard for me to not send the recipes weve been creating along to you. I cant stand it anymore, so Ill just have to trust all you fine folks to NOT publish this recipe. I havent seen this in any of the cookbooks I own. In a large nonreactive pan, heat the milk on medium-high heat to 185 degrees F. I use a candy thermometer. Stir the milk from time to time; be sure it doesnt begin to stick and burn on the bottom. As soon as the temperature is reached, remove the pot from the heat and stir in the vinegar and salt. Keep stirring for one minute. Now, this looks like a Culinary Disaster at this point. The curds separate from the whey; not a pretty sight. Cover the pot with a clean towel, and leave to cool unattended for either overnight or while youre at work. Then strain the mixture by pouring through a fine-holed colander. This can be lined with cheesecloth or not; I dont usually bother with the cheesecloth. Let it drain; press slightly to dry the ricotta to desired dryness. Refrigerate. Makes four cups; keeps about a week in the refrigerator. Doesnt freeze well. Now, this is truly wonderful stuff. Ill never purchase ricotta from the little cartons in the grocery again. I have used it to prepare ricotta pie, stuffed manicotti, cream puff filling, cannoli filling, lasagne, and ricotta gnocchi, to name a few. Processed until smooth, its great as a base for any kind of dip for fresh vegetables. Yesterday I made a food processor sort of green goddess salad dressing with ricotta, parsley, anchovies, ground black pepper, and loads of garlic with red wine vinegar, olive oil and freshly grated romano. Its also great on freshly baked bread in the morning instead of butter. You might ask, could I use lowfat milk? The answer...no. Limit your portions, but use whole milk. Its the wonderful sweet flavor and the texture that suffer from using lowfat milk. By all means, try this recipe; its just great. Ill credit my wonderful teacher, Grace Pilato...who is also a master potter and a swell human being. Posted to FOODWINE Digest by Gretl Collins
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|Serving Size: 1 Serving (70g)|
|Recipe Makes: 1|
|Calories from Fat: 1 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1.3mg||0 %|
|Potassium 39.1mg||1 %|
|Total Carbohydrate 68.6g||20 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 67.8g|
|Protein 0.3g||0 %|
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Calories per serving: 266
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