Ricotta

 Ricotta Key facts Made from cow's milk or sheep's milk, ricotta is widely used in Italy - especially in the South of the country and in Sicily, where cannoli are filled with ricotta that has been sweetened with sugar and candied fruit. Ricotta is also used in Sicilian cassata.

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.

 
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