For this week's installment of Marriage Mondays, I thought I would feature a cheese I utilized in last night's class -- Ricotta and by that I do not mean the Polly O version, I most certainly mean the Salvatore Brooklyn version! Night and day in terms of difference in taste between the two, our cheese of choice is hardly recognizable as being related to its very distant Polly O cousin. Our cheese today is creamy, lactic, bright, salty, young, and gooey. Full of subtle flavors, this is a cheese that you can enjoy plain or combined with other ingredients or even simply pair it with one other ingredient.
To keep things interesting, I thought we would strictly choose contestants whose names also began with the letter R, just to change things up!
So let's get going! Keep in mind today's cheese is young, vibrant, and fantastic!
Contestant Number #1 : Rotini - A classic pasta shape -- a mixture between a helix and a corkscrew. Very similar to its cousin, fusili, but with a tighter makeup. Fantastic as a backdrop for sauces and equally great as the star in a pasta salad. Hailing from Northern Italy, this contestant tends to be made out refined white flour, however you will see it sometimes made out of wheat flour or even in different flavors such as spinach.
Contestant Number #2 : Raspberries - Traditionally a mid-summer red fruit, with developments in technology, we now have the pleasure of enjoying this little ball of deliciousness year round. Full of Vitamin B 1 - 3, Vitamin C, antioxidants, folic acid and fiber, this contestant is supposed to aid against inflammation, pain, cancer, cardiovascular disease, allergies, diabetes, and decline in eyesight with age. Great on their own or cooked down to create a jam or baked into muffins, pies, and breads -- always a delish and nutritious treat!
Contestant Number #3 : Radicchio - Leafy, bitter, and spicy, this contestant is a form of an Italian chicory. Cultivated since ancient times, it was utilized once as a blood purifier and as an aid for insomniacs. Nowadays, you tend to find its primary uses in the kitchen. Definitely an acquired taste, one tends to find this contestant grilled, sauteed, or roasted -- it simply becomes too overwhelming in large quantities when raw, granted not bad, in small quantities.
So which R do you think will triumph? The Starch? The Fruit? Or the leafy green??
Check back tomorrow to find who has won the chance to be part of a recipe with Salvatore Brooklyn's Ricotta.
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