Ricotta salata, meanwhile ... the more recently the cheese has been made, the better it will taste. Here’s everything you ...

The two cheeses also vary in texture ... There are also differently-made varieties of ricotta. For instance, ricotta salata tastes saltier and is dried and pressed into a more crumbly consistency ...

400 - 500 g fresh ricotta, drained sea salt and freshly ground black pepper, to taste 2 - 3 T olive oil Preheat the oven to 200°C. Mash the cheese with salt and pepper and turn onto a baking sheet ...

260–275 g lasagne sheets 1 x 150 g mozzarella ball 2 T extra virgin olive oil sea salt and freshly ground black pepper, to taste For the spinach and ricotta 600 g frozen chopped spinach, defrosted 250 ...

Add layers of the peppers, basil and cheese. If layering a second round ... Banana peppers make a good substitute, but be sure to taste first--I prefer a sweet, not hot, pepper for this dish.

Chef Pitt arranges beets, watermelon and ricotta salata cheese in a checkerboard pattern instead of tossing the components into a bowl or layering them on a plate for a colorful side or starter salad.

Place the cherry tomatoes in a single layer on a baking pan, drizzle with 1 tablespoon of the oil, and season to taste with salt ... with freshly grated salted ricotta on top.