home or Register


Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
more about lidia ›




Roast Pork Shoulder with Roast Vegetable Sauce
Pork shoulders (also called butts or Boston but...
 
see all
lidia's recipes ›


Lidias Common Sense Cooking: Finding Fresh Eggs

 
see all lidia's videos ›


see all of lidia's photos ›


Ricotta
Twice cooked is the literal translation and that is what ricotta is. The remaining whey, after cheese ...
 
see previous tips ›
see next tips ›


Lidia in Chicago
Lidia will be in Chicago this week visiting her Public Television friends at WTTW, conducting a class at Eataly Chicgao " and...
 
NY Moves Power Women Event 2014
Lidia will be honored at the NY Moves Power Women Event on Friday November 14. This is a wonderful event honoring influential...
 
Lidia in Ohio
Lidia will be visiting the local Public Television stations in Cincinnati and Dayton Ohio this week."  For more information on...
 
see all latest news ›

Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

LIDIA'S
Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›


Sign up now for access to
recipes, tips, and more!



 
 
 
 
 
 
 
 
Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you


Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.



Forgot password?
Not a member? Join now!
February 11, 2014
Ricotta

Twice cooked is the literal translation and that is what ricotta is. The remaining whey, after cheese is made, is recooked and soft curds called ricotta are formed. Ricotta is extremely versatile in the Italian cuisine. It shows up in everything, from appetizers and pasta sauces to pasta fillings and desserts. It represents very much an Italian gusto, or taste. I use it often in my desserts, in making a cheese cake, in filling my cannoli, and I especially like it as a stuffing in my strudel along with fresh fruit like cherries. If you do use ricotta in your strudel, it is essential to use fresh ricotta, with large curds and drain it overnight; otherwise your strudel will turn out soggy.