Have you ever tried ricotta? Ricotta (pronounced ree-cot-tah, meaning “twice cooked”) is absolutely delicious! Smooth and silky, it’s no wonder Italians use it often in cooking and baking. Now, good quality ricotta is not heavy. It’s actually creamy and light. The other day, as I was getting ready to prepare lunch, I sent my husband to the butcher for some ricotta. Now I know what you are thinking,…..the butcher for ricotta? Yes, the neighborhood butcher has the ricotta factory deliver fresh, I mean fresh ricotta and eggs every morning! And if you can get your hands on fresh or good quality ricotta, try this quick recipe served cold….you won’t be sorry =)
– 2 cups of fresh or good quality ricotta
– 2 medium tomatoes, chopped
– 4 to 5 fresh basil leaves, chopped
– 2 TBSP olive oil
– Salt, to taste
– (Boiled pasta of your choice)
Just mix all the ingredient together to incorporate them and set aside. Drain the pasta, add olive oil or butter to prevent the pasta from sticking as you normally would, and let the pasta cool down. Add the ricotta mixture and toss with the pasta. Place the pasta in the fridge to cool up a bit before serving. It’s delicious on a hot day!
Try it and let me know what you think?