This, strictly speaking, is not really a cheese but a sort of by-product of cheesemaking. It is made from the drained whey and then cooked; in Italian, the word ricotta means re-cooked.
It has a mild, fresh lactic flavour and contains only 14 per cent fat. It is actually delicious just by itself served with summer fruits, and I have eaten it freshly made in Apulia, Italy, sprinkled with coarse salt, pepper and olive oil, with really good bread.
A lovely light terrine that's just perfect with a crisp salad and good bread. What's more, you can easily increase the quantities and make this for a buffet or party.
This brilliant moussaka will give your guests the impression that you've been cooking for hours, when in fact - thanks to a raft of ready-made ingredients - all you've done is a quick assembly job.
Although it may not be the obvious choice at the end of a rich meal, the light and fluffy texture of this cheesecake, and its hit of lemon makes it ideal. The confit needs to be made a day in advance.
Moussaka with a twist here, as Delia uses minced lamb to stuff aubergines in her own version of a Greek classic.
Definitely not for diet days, but this glorious chocolate cheesecake is a must for chocoholics. It's also easier to make than it looks, so why not wow your guests?
Although moussaka is a Greek classic, Delia has added an Italian element with a ricotta topping for a creamy and lighter touch than the traditional bechamel sauce.
It may look as if this Italian classic took hours to make, but in fact you just assemble a few ingredients in a loaf tin and there you have it - a lovely dessert that will earn you plenty of compliments.
This unusual Italian cake freezes really well and makes a nice change from the more obvious teatime offerings: polenta gives the cake a grainy texture while the ricotta and amaretto to add moisture and an alcoholic kick!
Make these the day before you want to eat them: creamy, luxurious and so special, these lovely low-fat cheesecakes are the perfect treat for dieters!
Spinach and ricotta are a classic combination in cooking - adding an anchovy sauce is truly inspirational, as it provides a salty element that sets the recipe off to a tee.