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Lidia Bastianich is one of the most-loved chefs on television, a 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.
 
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Sweet and Sour Little Onions
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Ricotta
Twice cooked is the literal translation and that is what ricotta is. The remaining whey, after cheese ...
 
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February 11, 2013
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.