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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.
 
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Fresh Pear and Pecorino Ravioli
This delicate and quite simple ravioli is a lov...
 
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Ricotta
“Twice-cooked” is the literal translation, and that is what ricotta is. After cheese is made, the ...
 
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Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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LIDIA'S
Enjoy Lidia's pastas and sauces!
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September 3, 2014
Ricotta

“Twice-cooked” is the literal translation, and that is what ricotta is. After cheese is made, the remaining whey is recooked and soft curds called ricotta are formed. Ricotta is extremely versatile in Italian cuisine; it shows up in everything from appetizers and pasta sauces to pasta fillings and desserts. It represents an Italian gusto, or taste. I use it often in my desserts, in making a cheese cake, and in filling my cannoli. I especially like it as a stuffing in my strudel, along with fresh fruit. 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.