Made from cow’s milk whey. This cheese is smoked and pressed according to the rural tradition. It does not have a rind and is ideal for cooking or grating over pasta. Sweet, but slightly tart with moderate smoky notes.
Pasta with Smoked Ricotta and Sage
One of the simplest and fastest first courses to prepare, traditional of the Alps and all based on the combination of only two ingredients only: sage and Smoked Ricotta. A really tasty pasta recipe with plenty of traditional flavours.
Ingredients for 4 people:
– 320 g of dry egg pasta (or 360 of durum wheat pasta)
– 120 g of grated smoked ricotta
– 40 g of grated Grana Padano
– 50 g of butter
– 4-5 sage leaves
– Melt the butter in a saucepan over a very low heat. Add the chopped sage leaves and cook for 5 minutes, always on very low heat
– Pour the smoked ricotta and the grana padano into the serving bowl. Throw the pasta into plenty of boiling salted water, halfway through cooking take 4-5 tablespoons of water and use them to mix the ricotta and the parmesan to form a smooth sauce
– Add the melted butter flavored with sage to the cheeses, season with a generous sprinkling of freshly ground pepper, taste and season with salt if necessary
– Drain the pasta, put it in the bowl and mix it well adding – if necessary – one or two more spoons of the cooking water. This pasta with sage and smoked ricotta must be served piping hot.
Pasteurized Cow Milk, Salt, Rennet, Ferments. Acidity Regulator: Citric Acid.
Emilia Romagna & Trentino