Ricotta salata: This cheese is made from the whey content of sheep milk. It's pressed, salted and aged for at least 90 days to make a firm cheese that's ideal for grating.

Heat the oil in a deep skillet over medium-low heat. Add the pancetta and cook, stirring, until it crisps and renders its fat, about 10 minutes.

Update, Sept. 27: At least 18 people in 13 states have been sickened by listeria infections linked to ricotta salata cheese imported from Italy. All 18 victims have been hospitalized and one ...

Dabbling in different cuisines is a great way to explore new flavors and ingredients. When venturing into Mexican cuisine, ...

Ricotta salata is a salty white cheese made from pasteurized sheep’s milk. It is often served crumbled or grated as an ingredient in salads, pastas and other dishes.

ricotta salata finely grated; Instructions. In a large pot of boiling water add the tomatoes that you will have gently scored a X on the bottom and a fine line all around the middle.

Mellow, creamy, and mildly sweet, ricotta cheese adds luscious elegance to sweet and savory dishes alike. Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of ...

Pasta salad is one of my quintessential summer staples. It’s filling, full of textural variety, and extremely make-ahead-friendly — all vital parts of a delicious, lazy meal when the temperature ...

2 ounces ricotta salata, grated (about 1/2 cup) 1. Begin heating a large pot of water. When it comes to a boil, add a generous amount of salt and keep at a simmer. 2. Meanwhile, peel the squash (I use ...