A dried aged ricotta, new to me. Intriguing to say the least so we’re giving it a whirl. I was told it’s good for baking so that’s the plan.
Upon unwrapping I gave it a tasty tasty. Dry yet moist, crumbly like feta with a nice mild saltiness. Made from sheep’s milk I couldn’t wait to get it into a dish and fully dig in.
I instantly thought lasagna.
Homemade noodles from scratch, two sauces from scratch (red and white), roasted zucchini, of course the ricotta and topped with a smokey mozzarella. It’s embarrassing to admit but J and I ate the whole damn pan, giddy up!