balsamic, strawberry & fresh sheep’s ricotta sandwich!
You know by now that I love ricotta, especially sheep’s ricotta!
I buy my sheep ricotta at the Southern market in Brussels, on sunday, at an Italian food shop. It is near the South station, ( Zuidstation ) in Dutch. I buy it fresh in 500 gr containers. Each one cost : 3.50 Euros.
What is ricotta?
Ricotta is originally no real cheese. It is a byproduct of cheese. It is made of the whey left behind. Ricotta is made from the whey that is cooked twice. So, sheep ‘s ricotta is made from the sheep’s whey that is cooked twice. Ricotta means: what is cooked twice.
There is cow’s ricotta & there is sheep’s ricotta. You can find the cow’s ricotta in almost every supermarket in town, like the Delhaize, the GB,… For 500 gr, you will pay about 1.20 Euros.
As you know by now, I prefer the sheep’s ricotta. It has more flavour & it is a lot more expensive.
How can you use ricotta?
Ricotta is lovely spread on home-made or sourdough bread & to top it with fresh fruit or honey.
You can use it in pasta sauces, to fill up cannelloni, to add to a pasta dish for a lovely taste, as a filling for pies, pastries, in desserts, baking,…
It is also lovely in combination with spinach, Swiss chard,…
Recipe: For 1 person, 1 slice of bread
1 thicker slice of bread, I prefer spelt bread or sourdough bread
a bit of minarine or butter ( unsalted )
A thick layer of fresh sheep’s ricotta
3 fat strawberries, cleaned, green stuff cut out & cut up in thicker slices
1 coffee spoon of your best Balsamic vinegar
1. Take your slice of bread.
2. Smear it with minarine or butter.
3. Smear a thick layer of the sheep’s ricotta, evenly onto the bread.
4. Arrange your slices of the strawberries on top.
5. Take your coffee spoon of the best Balsamic vinegar & drizzle it over your strawberries & the ricotta! Enjoy!!
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