Ricotta di fuscella
Ricotta di fuscella is a traditional Italian cheese made from the whey left over from the production of other cheeses. It is a fresh cheese, meaning it is not aged or matured, and has a soft, creamy texture and mild, slightly sweet flavor.
History[edit | edit source]
The production of ricotta di fuscella dates back to ancient times. The name "ricotta" means "recooked" in Italian, referring to the process of heating the whey a second time to produce the cheese. "Fuscella" refers to the basket or mold used to shape the cheese. This cheese is a staple in many traditional Italian dishes, particularly in the southern regions of Campania and Sicily.
Production[edit | edit source]
Ricotta di fuscella is made by heating the whey left over from the production of other cheeses, such as mozzarella or provolone, to a high temperature. This causes the remaining proteins in the whey to coagulate, forming curds. The curds are then scooped out and placed in a fuscella, or basket, to drain. The result is a soft, creamy cheese with a mild, slightly sweet flavor.
Uses[edit | edit source]
Ricotta di fuscella is a versatile cheese that can be used in a variety of dishes. It is often used in Italian desserts, such as cannoli and tiramisu, as well as in savory dishes like lasagna and ravioli. It can also be enjoyed on its own, spread on bread or paired with fruit.
See also[edit | edit source]
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