18 March 2010 – Pasta with fresh peas and really fresh ricotta

More amazing dinners this week… D put together ricotta made yesterday (see below) with freshly shelled peas and a bit of (remembering from the 26th and looking at the pix) prosciutto? to make a wonderful and unusual pasta.

On Wednesday when M&N were up, M showed us how to make Ricotta cheese from scratch. You take a quart of milk and a cup of buttermilk (a size we can now buy at the Bowl – begone, buttermilk quarts!) and heat below boiling till the mixture curdles, then strain in cheesecloth in a strainer. D kept the whey to use for something later. This was the first use of the curds. Here’s a closeup:

We had the ends of two leftover wines with this – L’Authentique and probably the leftover Chateau Nenines Bordeaux from Sunday.

This entry was posted in Meat as a flavoring, Pasta-centered and tagged , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.