A Tisket, a Tasket, Ricotta in Your Basket

When I was a kid I knew what ricotta was…the cottage-cheese-like stuff that was in ravioli and lasagna.  Yep, I was much better at eating than cooking when I was younger.  I’m a bit more balanced now.  Not being Italian, I didn’t recognize the diversity of ricotta until I joined Carlino’s.  First, a customer asked if what we sold was impastata.  I had no idea, but checked and sure enough, that’s exactly what it was.  Then we got ricotta salata for in the cheese case.  Other than being white, it certainly didn’t look like any ricotta I had seen before.  Eventually Easter arrived and I learned about hand-dipped ricotta and basket cheese.  And most recently a customer requested ricotta pecorina.  Seriously?  Who knew ricotta was such magical mild-mannered cheese with so much variety? 

Here is a rundown of the varieties, from softest to hardest:

• Hand-dipped – Delicately rich flavor with a soft creamy texture, this version is lighter and can be used in traditional pasta dishes.  It’s great with fruit or in lemon ricotta pancakes for breakfast, on top of toast or crackers, or baked into cheesecakes and cookies. 

• Impastata – Naturally drained of excess moisture, this cheese is drier and smoother. It’s great used for cannoli filling, ricotta cheesecake or ravioli filling.  You can make your own by pressing and straining traditional ricotta, but it seems easier to buy it at Carlino’s.

• Basket Cheese – Sliced and drizzled with olive oil and balsamic vinegar, this is an Easter brunch tradition at the Carlino’s house.  Not technically ricotta, basket cheese is similar and almost like a blend of fresh mozzarella and ricotta.  A little on the mild side, it’s good on crackers or homemade Italian bread with honey or jam, in frittatas, or on pizza.  It’s also delicious baked into a traditional Easter meat pie, such as the homemade one made and sold at the both Ardmore and West Chester locations.    

• Salata – Salata, meaning salted, is pressed and aged, making it much drier.  It’s a good substitute for feta if you prefer something less tangy.  (Try it in the tomato and feta bake recipe that’s sweeping the internet.)  Sharper and more crumbly, this version is also great for snacking, in salads, or even grated.

• Pecorina – This is a sheep’s milk version that tastes like a saltier pecorino romano.  The pre-packed version we sell in the store is even shaped in a cone making it the perfect shape for grating.  It’s a delicious alternative on top on pasta dishes in place of Parmigiano-Reggiano or pecorino. 

Of course, whichever variety you prefer for whatever use is completely up to you.  I’m always interested in hearing from customers about their cheese habits, so stop by my counter in West Chester and we can discuss ricotta (or any other cheese!) and find the perfect one for your needs.