October 15, 2010; 6:30pm – 10:00pm
If you missed the opportunity to learn
how to make fresh ricotta in the past
years … Here is your chance once
again to learn how to make it at
home. We will taste the ricotta warm
just as it is made. It is to die for and
be warned that you may not be able
to eat store bought ricotta again!
Delicious alone, Ricotta also makes
a great basis for a variety of fillings.
We will use the ricotta to make
cannelloni as they do in Calabria with
fresh pasta dough made without
egg. We'll use ricotta to stuff egglant
slices and zucchini. We will finish with
one of my favorite ice creams made
with fresh ricotta and flavored with the
Italian liqueur -- Strega.
Bruschetta con Ricotta Fresca
(Bruschetta with Fresh Ricotta)
Cannelloni
(Homemade pasta wrapped around a filling of fresh ricotta, spinach,
parsley, egg and pecorino cheese)
Involtini di Melanzane con Ricotta
(Eggplant rolls filled with ricotta)
Zucchine ripiene con ricotta
(Zucchine stuffed and baked with ricotta, cheese, egg and parsley)
Gelato di Ricotta
(Homemade ricotta ice cream)
To register for this class, click on the link below:http://www.cookingwithrosetta.com/class-Ricotta-class-10-2010-paypal.html