Ricotta Dry aged sheep's milk, shape conica.
Compact appearance, slightly spicy savory taste.
Perfect for flavoring pasta, but recipes are truly countless: with vegetables, basil, ham, bacon and a thousand other ingredients.
It is also very good in the preparation of oven recipes, such as timbales and savory pies.
Seasoning for 20 days.
Form of 500gr. about
Available White and Chilli Pepper
Ingredients: sheep's milk whey, salt, chilli pepper.
Sheep's Salted Dry Ricotta - Montella
CALORIES:316 Kcal /1311 Kj
TOTAL FATS:26 g of which saturated fatty acids 17
CARBOHYDRATES:2.1 g
PROTEIN: 19 gr
SALT:3.0 grALLERGENS: SHEEP MILK 72/80% –LACTOSE 0%- CHILI
Simple and creamy vegetarian first course with grated hard ricotta
There pasta with cream of peppers and salted ricotta it's a light first course and rich in taste, a vegetarian recipe which will surely conquer you with its fresh and appetizing taste. In fact, the delicate and slightly sweet taste of the pepper cream is counterpointed by the savory note of salted ricotta (or hard cottage cheese or cacioricotta), enhanced by the spicy and slightly spicy aroma of paprika, which is optional in any case.
Pasta with cream of peppers and ricotta salata is prepared in a short time and with extreme ease and is well suited to be eaten during the summer season, when the peppers are fully ripe and full of flavour. Pasta with cream of peppers and salted ricotta is a recipe that also allows you to play with color combinations: using only red peppers, in fact, the cream of peppers takes on a beautiful intense orange colour, which contrasts with the white of the cacioricotta and the green basil with which you can decorate the dish.
