April 18, 2009; 6:30pm – 10:00pm
If you missed the opportunity to learn how to
make fresh homemade ricotta in the past
years, here is your chance! I sold out this
class so many times that I needed a break
from making ricotta, but it is back for one
more appearance.
You will taste the ricotta warm just as it is
made. It is to die for and be warned that you
may not be able to eat store bought ricotta
again! Delicious alone, Ricotta also makes
a great basis for a variety of fillings. We
will use the ricotta to make ravioli as they do
in my town of Verbicaro - oversized with an
egg-less dough. The frittata, another dish
from my town, is made with fresh ricotta and
fresh asparagus. Zucchini are stuffed with
ricotta as a side dish. We will finish with
authentic Sicilian Cannoli, with those
wonderful cannoli shells made from scratch,
filled with a simple ricotta cream and
garnished with my famous "candied
orange" strips.
Bruschetta con Ricotta
(Bruschetta with fresh homemade ricotta)
Ravioloni Calabresi
(Large ravioli filled with fresh ricotta, sopressata, parsley, egg and pecorino cheese)
Frittata con Ricotta e Asparagi
(Egg Frittata with ricotta and fresh asparagus)
Zucchine ripiene con ricotta
(Zucchine stuffed and baked with ricotta, cheese, egg and parsley)
Cannoli Siciliani
(Homemade cannoli shells filled with homemade fresh ricotta)
To register for this class, click on the link below:http://www.cookingwithrosetta.com/class-Ricotta-class-2009-paypal.html