There are innumerable cheeses that deserve a singular spotlight, the strong, oh-so-uniquely flavored cheeses that don't like to share the stage with others, so formidable that they're best enjoyed on their own, without unnecessary, condimental fanfare. But what about a cheese whose merit, more than anything else, lies in its ability to complement other foods?
Here, an intro to ricotta salata, the saltier, aged version of its fresher cohort.
It's great for slicing, crumbling, and grating, and it's sure to be one of your newest favorite cheeses, especially with our following top ten pointers on what foods it compliments best. And with a price tag of just $5.99/lb, it's one of the more affordable cheeses available these days. But don't worry: its cost is inversely proportionate to its ability to elevate your cooking.
We talk a good deal about ricotta, which when made right, can taste more of milk or cream than cheese. With the addition of salt (hence, "salata"), two months of age, and some pressing, ricotta looses moisture and becomes crumbly. Ricotta Salata maintains a unique freshness, perhaps that milky quality of ricotta, but changes in texture, becoming dry and spongy, almost like an aged feta. It's sharper, too, from that extra dose of salt.
It's a welcome addition to your refrigerated pantry, not only because of its price, but because of its ability to bridge the gap between the seasons. It works as well atop a plate of the season's last beets or apples as it does over spring's first dose of asparagus.
Realize that you can cube it, shave it, grate it, or slice it, in any of these applications.
Try these combinations with Ricotta Salata:
- Atop a salad of arugula with beets and apples, finished with a squeeze from an orange slice and your best olive oil
- Tossed into fregola with roasted zucchini, moroccan olives, and rosemary
- Another salad idea: into a light herb salad of dill, chervil, taragon, basil, chives, baby greens, radishes, and a bit of lemon zest
- Added to blood orange segments, fennel, pear, hazelnuts, and parsley leaves
- Finish a spring pasta of pea shoots, lemon, and grilled radicchio with a hefty grating
- Use it atop a chilled cucumber soup as a garnish
- Anywhere you'd use feta, try ricotta salata: in a sandwich, in a scramble, or on a burger
- Into a side dish of roasted fingerling potatoes, fava beans, and mint
- As the finisher for a saute of lemony kale
- Into a watermelon salad with pine nuts, basil, and olive oil
Or perhaps you have some suggestions?
Ricotta Salata is available at Whole Foods for $5.99/lb.
Related: Top Five Things to Do with Ricotta
Photos: Nora Singley for the Kitchn
Oh, thanks for the tips! Am I right that ricotta salata doesn't melt, but will stay crumbly even in hot dishes?
view EmmaC's profile
I once found unsalted ricotta salata (in 1996!!) and have been looking for it ever since!! Was that just a fluke?
view mschatelaine's profile
I learned a pasta dish from a great chef that utilized ricotta salata.
Penne pasta with roasted red pepper sauce, basil and ricotta salata.
The red pepper sauce is basically a coulis--roasted, skinned red peppers are pureed in a blender with a little shallot and garlic, a splash of balsamic and then emulsified with evoo.
Penne pasta is tossed with the sauce and plenty of grated ricotta salata and fresh basil. Hot pasta should be tossed off the heat or in a bowl--like a salad.
The pasta could be embellished with any other ingredients you like such as grape tomatoes and olives.
view art's profile
i have ALWAYS wanted to try ricotta salata, yet never have! thanks for the added motivation. :) i'm a HUGE feta fan, so this sounds right up my alley...
view abigailbelle's profile
Yes, Emma- ricotta salata doesn't melt too well... but it's kind of nice, because it maintains its texture atop warm dishes like pasta...
view nora s's profile
I always make a salad that used to be on the menu at Inoteca: It's romaine and raddichio in a red wine vinaigrette, with a mountain of grated ricotta salata on top. You can see a photo midway down the page here: http://katek.wordpress.com/2008/03/11/getting-back-in-the-swing-of-things/
The cheese is the perfect foil to the sharp dressing, and if you use a rotary grater you get a nice fluffy mound.
view katef's profile
Conduit in San Francisco had a great Heirloom tomato salad that was simply alternating slices of heirloom tomatoes (nice thick slices), watermelon, and ricotta salata with a light drizzle of basil infused olive oil and a few loose mint leaves. Really tasty.
Also, ricotta salata is really good by itself if you drizzle a little bit of honey on it.
view redbeard's profile
I am a huge fan of this cheese. In a salad, in a pasta dish, or by itself.
view JLBinBrooklyn's profile