Baked Ricotta with Rosemary and Lemon

Page 59

Cuisine: Italian | Course Type: Appetizers

(1 review)

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Recipe Review

I have never given a zero to a recipe at this site, but this was just awful. I definitely play around with recipes when I don't have the necessary ingredients ... but I didn't play around with this at all. Maybe the problem was the "high-quality ricotta" called for in the recipe. I just used a whole-milk ricotta from the grocery store.

I have a couple of recipes for baked ricotta around that I've been wanting to try and I think I'll pull them out to see if the reason I didn't like this one is because the recipe is bad or because it's just not a dish I enjoy no matter how well made.

PS -- Mulling this over, I wonder if draining this ricotta for an hour or so in cheesecloth might have helped. And cutting the amount of lemon zest.

(1) useful  

Comments

Queezle_Sister - 21st October 2011
I've never been a fan of commercial ricotta (although I'm sure there are some that are good). I've started to make my own - its easy, just needs a bit of planning. And you can then get the texture you are looking for.

aj12754 - 21st October 2011
Do you have a recipe you like and can share?

Queezle_Sister - 22nd October 2011
This is pretty good:
http://www.cookbooker.com/recipe/12178/fresh-ricotta-in-5-minutes-or-less

The link gives consideration of lemon juice or vinegar to denature the milk. I think it helps to use whole milk. Just make sure you have good old-fashioned cheese cloth! Let me know how it works for you, if you decide to do it.

aj12754 - 22nd October 2011
Thanks QS -- I will give this a try. I went out to eat last night at a local Italian place and ordered the bruschetta with ricotta and honey just to get a feel for whether it was the recipe or the dish or the supermarket ricotta that was the problem. I think now it was definitely the latter and will give this recipe another chance. But I am still going to cut back on the lemon zest.

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