Ricotta with honey and balsamico
Saturday 12 March 2011
Years ago in Sicily I experienced freshly made ricotta and I have remembered its unique flavour ever since. So during our recent trip to Modena, we made time to visit Matteo Panini who produces 12 wheels of cheese a day from his organic herd of cattle, and were lucky enough to try his ricotta, which is made from the whey after the Parmesan has been made – and it evoked the buttery, creamy memory of that fresh ricotta all those years ago.
There isn't a recipe as such for this dish, but the crucial thing is make sure that you use aged balsamico which has a thick consistency, as opposed to the ordinary stuff which is thinner and more suitable for dressings. Simply spoon the ricotta on to serving plates and spoon a little balsamico over; drizzle with honey.
Life & Style blogs
Who is Teresa Fidalgo? Debunking the fake ghost story that's got Instagram spooked
Geeks who rocked the world: Documentary looks back at origins of the computer-games industry
Deliberately urinating before sex can increase risk of urinary tract infections
Cervical cancer: Charity urges women to post messy lipstick selfies to promote smear tests
Broadmoor financial scandal: The £4m of NHS funds wasted at high-security hospital
- 1 The truth about 'girl things': Three cheers for Heather Watson's honesty
- 2 Man who held up 'hire me' sign at Waterloo station returns a year later with 'I'm hiring' sign
- 5 Men behaving badly: Urinating while standing, 'manspreading' and the gendering of selfishness
iJobs Food & Drink
Unpaid voluntary work: Old Royal Naval College: Join our team of friendly volu...
£8 per hour: Recruitment Genius: This airport parking organisation are looking...
£8 per hour: Recruitment Genius: Do you enjoy bus driving and are looking for ...
£18000 - £20000 per annum + Benefits: Ashdown Group: IT Support Technician - Y...