home or Register


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.
 
more about lidia ›




Braised Beef Rolls
This is a typical Italian-American Sunday meal ...
 
see all
lidia's recipes ›


Lidias In the Kitchen: Keeping Fish Fresh

 
see all lidia's videos ›


see all of lidia's photos ›


Ricotta
Twice cooked is the literal translation and that is what ricotta is. The remaining whey, after cheese ...
 
see previous tips ›
see next tips ›


James Beard Awards 2015
Lidia will be attending the 2015 James" Beard Awards this evening in Chicago. This is a great evening covering all aspects of the...
 
CIA 2015
Lidia will be attending the 2015 Culinary Institute of America Awards on Thursday April 30th as they host an evening honoring her...
 
Lidia's Kitchen Season 3
Lidia is currently filming another season of Lidia's Kitchen. Get ready to join Lidia as she embarks on another eye-opening...
 
see all latest news ›

Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

LIDIA'S
Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›


Sign up now for access to
recipes, tips, and more!



 
 
 
 
 
 
 
 
Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you


Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.



Forgot password?
Not a member? Join now!
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.