Ricotta is not really a cheese but is simply a milk derivative. Although it is a dairy product, it is not obtained from casein coagulation. Ricotta is produced by whey protein, the liquid part separating from the curd during cheese production.
Just because it is obtained from a “byproduct” of milk processing, ricotta has always been considered a poor of calories, ideal for low calorie or low cholesterol dietary regimens.
RICOTTA: DESCRIPTION AND TIPS
RICOTTA NUTRITIONAL VALUES
Ricotta has a very high protein content and a moderate lipid content. It also has a high assimilation, superior to other cheeses and meat. Is important the presence of essential amino acids. There are various types of ricotta: cow, sheep, goat, buffalo or mixed. It has an average energy value between 130 and 240 kcal per 100 g. Sometimes in industrial production it is added with milk or cream.
We suggest you to consume freshly handcrafted ricotta.
In our dairy in Podere Il Casale we produce organic sheep’s ricotta from the milk of our flock that grazes in the meadows of the farm in Pienza. Sheep’s ricotta is slightly caloric than the cow ricotta (on average 157 Kcal instead of 146 Cal per 100 g of product) but is much more flavorful and tasty.
RECIPES WITH RICOTTA
Ricotta is an exceptional and very versatile ingredient used in Italian cuisine. Great for both salty recipes and desserts. Let’s see some recipes with ricotta
Gnudi are delicious and always a success. Here in Val d’Orcia people enjoy them for Sunday lunch. Children love to help make them, rolling them in irregular shapes. This is where the name comes from: mal-fatti means mis-shapen. The Tuscan word Gnudi comes from the italian “Nudi” and they are considered nude because are – in essence – only the filling of the ravioli served at Lent.
See the full recipe of Gnudi
Apart from filling for first courses such as ravioli, cannelloni or tortellini, it is also perfect for cakes. The most classic expression of ricotta is the typical Sicilian cannole. To prepare the cannoli start by kneading the flour (250 g) with the lard (30 g) and the sugar (30 g), add a pinch of cinnamon and the peel of an orange. Finally, add an egg and mix well by adding a little of marsala. When you are satisfied, place the dough in the refrigerator for at least two hours.Then roll out the dough very thin. Make disks about 10 cm in diameter. At this point, using a kitchen tube, wrap the disks and weld the end with egg yolk. Immerse the cannols in hot oil at about 170 °C .In a matter of seconds, they will be gilded and covered with bubbles and you can drain them. Before you pull out the metal kitchen tube, wait for it to cool down. To prepare the cream, work 800 g of sheep’s ricotta with 300 g of icing sugar. Help with the electric whips for a more creamy result. Fill the cannoli and garnish them as desired.
Poor in calories: Low-calorie food (average 150 calories per 100 grams) and high digestibility. It is poor of fats and with a high satiating power. Ricotta with less calories is that obtained from cow’s milk.
Rich in Protein: It contains abundant amounts of high biological protein. Their digestibility is almost complete, they are proteins rich in essential amino acids.
A lot of vitamins and minerals: Rich mineral salts such as phosphorus and calcium. Good vitamin intake of group A and group E.