Ricotta Salata Caprina (Goat Milk), Italy (1/2 lb.)
A unique twist to a traditional ricotta salata. Deliciously creamy & dense at the same time. Salty with a luxurious, yet subtle flavor of the goat milk. Slices well, and grates easily.
Origin: Italy, Sardegna
Age: 60-90 day
*OVERNIGHT SHIPPING ONLY ON THIS PRODUCT
Some people think ricotta salata is a good substitute for feta. But in fact, the two are quite different from one another. The key difference is that feta is aged in brine, giving it a much wetter, more crumbly texture than ricotta salata
the following recipes are made with traditional sheep ricotta salata, but try them with the goat milk version for a special treat!
Lacinato Kale and Ricotta Salata Salad
Inspired by an antipasto that's popular at New York City's Lupa, this substantial salad takes a hearty, rich green that's usually cooked and proves how delicious it can be when served raw.
Working in batches, cut kale crosswise into very thin slices.
Whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until combined well.
Toss kale and ricotta salata in a large bowl with enough dressing to coat well, then season with salt and pepper.
Pasta With Roasted Winter Squash and Ricotta Salata
Ricotta salata is a dry, salty, distinctively flavored ricotta cheese that is widely used in Southern Italy. If you can’t find it you can use goat cheese instead, which will make a creamier version of this dish1 small butternut squash, about 1 1/2 pounds, peeled, seeded, and cut in 1/2-inch dice 3 garlic cloves, unpeeled, lightly crushed
Salt and freshly ground pepper
2 teaspoons chopped fresh rosemary or sage (to taste)
2 tablespoons extra virgin olive oil
3/4 pound pasta, either long pasta like spaghetti, or penne
2 ounces ricotta salata, grated, or 2 ounces crumbled goat cheese
1 tablespoon chopped fresh parsley
1. Preheat the oven to 425ºF. Cover a baking sheet with foil. In a bowl, toss the squash with the garlic, salt, pepper, rosemary or sage, and 1 tablespoon of the olive oil until all of the squash is coated with oil. Transfer to the baking sheet, place in the oven and roast for 30 minutes, or until tender and caramelized. Remove from the heat. Remove the garlic cloves and discard. Transfer the squash to a wide pasta bowl and add the cheese. Keep warm.
2. Bring a large pot of generously salted water to a boil and add the pasta. Cook al dente, following the timing instructions on the package but checking the pasta a minute or two before. Ladle about 1/2 cup cooking water from the pasta into the bowl with the squash and cheese and stir together.
3. When the pasta is ready, drain and toss with the squash mixture, the remaining tablespoon of olive oil, and the parsley. Serve hot.
Yield: Serves 4
Caesar-Style Kale Salad with Roasted Onions and Ricotta Salata
Serves 2 to 3 as a dinner side or lunch main