Sicilian baked ricotta aged to grating with sheep's milk
Typical Sicilian cheese, ideal to eat alone or to grate on pasta.
The preparation respects the traditional techniques of seasoning and cooking of fresh ricotta, which is heat treated at a temperature of 130-140 ° for 2-3 hours and for 3-4 days. With its typical amber color on the outside, it is good to eat alone at the table and to enrich a rustic appetizer. Excellent for grating, ideal for seasoning first courses.
The two main recipes that use grated Sicilian baked ricotta are Pasta alla Norma and Macaroni rolls, a delicious recipe widespread especially in the Messina province.
You cannot think of making a plate of pasta alla norma without our baked ricotta, the real Sicilian hard baked ricotta. Then the Catania school prefers Pasta alla Norma with seasoned salted ricotta, the Messina school prefers hard baked ricotta.
If you want to try them both, on Gocce di Sicilia you can also buy Sicilian salted ricotta.
For sale in quarters of 400-500 grams.