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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.
 
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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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Appearance on Dr.Oz
Lidia will be appearing on Dr. Oz Monday March 23th cooking and giving tips on cooking healthy food. Be sure to check your...
 
Celebrate Spring with Lidia
Lidia is celebrating spring with her new book and is having a book signing dinner at Lidia’s Kansas City and Lidia’s...
 
Lidia on the Better Show
Lidia be appearing on the Better Show on March 12th preparing dishes from Egg-Citing Farm Adventure. Be sure to check your local...
 
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Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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LIDIA'S
Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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February 11, 2015
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.