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the appetizer:

Though there are many individual regional cuisines in Italy, northern and southern Italian cuisines are primarily differentiated by the cooking fat and style of pasta commonly used. Northern Italian cuisine (other than on the coast) favors butter, cream, polenta, Mascarpone, Grana Padano, and Parmigiano cheeses, risotto and fresh egg pasta. Southern Italian cuisine tends toward Mozzarella, Caciocavallo and Pecorino cheeses, olive oil and dried pasta. Southern Italian cuisine also makes greater use of the ubiquitous tomato.

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Lemon Ricotta

4 tablespoons water
2 tablespoons powdered gelatin
4 eggs, separated
2/3 cup sugar
1/2 cup fresh lemon juice
Zest of 1 lemon
1 cup ricotta cheese

Place the water in a small bowl and sprinkle the gelatin on top. Let sit for 5 minutes to soften.

In a bowl, beat the eggs yolks along with the sugar until light and frothy. Add the lemon juice and zest. Place the bowl over a double boiler and whisk until thick. Remove from the double boiler and whisk in the softened gelatin. Set aside.

Beat the egg whites until stiff. In a separate bowl, beat the ricotta cheese until fluffy. Fold the ricotta cheese into the egg mixture. Gradually and gently fold in the egg whites. Pour mixture into serving dishes and refrigerate for 6 hours before serving.

Italy

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This page modified January 2007

 
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