Cannoli Recipe with homemade Pistacchio Cream Cannoli Recipe with homemade Pistacchio Cream Vincenzo's Tip: If you don't
How to serve: Add the pasta broccoli to your desired serving plate and then grate a generous serve of pecorino cheese over
What's the difference between marinara and pomodoro sauce? How about ricotta and mascarpone? Aren't ice cream and gelato the same thing? These are just a few of the questions we've asked ourselves when trying to decide what to eat off a trattoria menu. Avoid confusion and impress your dinner crew with this cheat sheet for ordering in Italian, and buon appetito!
A lovely dish: lighter in flavor than pasta alla Norma and hence more springlike, but still identifiably Sicilian.
There are lots of other ways to turn a container of ricotta into a great pasta filling.
Pretty enough for an Italian pastry shop window, this is one light and creamy cheesecake. Sweet, smooth and oh so delicious. Don't be intimidated: Anyone can make these creamy creations.
If the question is "Can you put ricotta on that?" the answer here at Food52 is usually yes.
Could I have done all these things with store-bought ricotta and, say, buttermilk? Yep. Would I? Not in the space of two weeks, that's for sure.
It was delicious -- obviously very fresh and creamy, but also tart and subtly redolent of herbs and garlic.
Four ingredients: bread, ricotta, honey and salt -- the essence of simplicity.