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WAIE (whatamieating.com)


This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.

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The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian

A cookbook, featuring Suzy's favourite recipies, is available. People who are interested should contact Mun Flint. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.

Picture of cover of recipe book


Ricotta

Language: Italian

Description: "Recooked." A soft, mild, white cake of cheese made with cow or sheep's milk whey, the residue from the cheese-making processes of other cheeses, skimmed and drained. It should be a firm, soft, not solid, basin-shaped cheese. It is versatile and is used as a dessert cheese for making cheesecakes or served with sugar and fruit, or is used in ravioli or pasta dishes and pastries. In North America this is made with added semi-skimmed milk rather than whey, which changes the consistency and texture considerably so that it is more like cottage cheese.


Pronounced: ree-KOHT-tah
Gender: f
Ethnicity: Italian
Most frequent country: Widespread
Also known as: Brocotta

See places: Italian food and cuisine

See foods and dishes: arancini di ricotta, budino di ricotta, calcioni di ricotta, crostata di ricotta, Fior di Maggio, pasta, ricotta infornata, ricotta romano, ricotta salata

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