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Ricotta Salata (what to do with...)

I bought some ricotta salata (the relatively dry, slice-able ricotta, not the stuff used in lasagna) for a pizza idea I tried tonight - pizza spread with pesto and topped with cubes of butternut squash and thickly grated ricotta salata. It turned out just ok, the ricotta dried out too much in the oven and mostly added a salty crunch. If i did it again, I would grate the ricotta on after the pizza cooks, but that is another story.

For now, I've got a good chunk of the ricotta salata left over, any good ideas what to do with it?

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  1. It's a fantastic salad cheese. I like a winter greens salad with walnuts or pecans, some sort of sweet-ish vinaigrette (think citrus and honey), and some roasted beets... shave the ricotta salata over the top and toss. also a great finisher for pasta, although as you discovered, not really a melting cheese, more of a final touch as it goes to the table. i like to use it in place of parm/pecorino when i'm not worried about melting, or if i want a touch more texture to whatever dish i'm finishing.

    1 Reply
    1. re: tacostacoseverywhere

      I agree - I also like to grate it on salads.

    2. Grated ricotta salata, chopped parsley, diced roasted red peppers, chopped walnuts, and chopped olives mixed with pasta!

      1. I've never seen ricotta salata that you can grate. It's usually fresh, and you use it as you would a feta cheese. It slices very neatly for salad or eating with melon and prosciutto.

        2 Replies
        1. re: Felixnot

          When it is grated it is usually done on a box grater, large holes. Lately I've seen (and had) it done this way in restaurants, usually on pasta. Personally I prefer it by itself, or as you have suggested as part of an antipasti platter, sliced or broken up. Like LulusMom said below, it is so mild that it can get lost in a more flavorful dish.

          1. re: Felixnot

            I grew up on ricotta salata grated in a mouli grater. on pasta couldn't get enough. it was a special treat when we visited my grandparents in new york. no ricotta salad in cleveland in 80's early 90's.... at least not readily available.

          2. I made a potato stew from epicurious: http://www.epicurious.com/recipes/foo... in which I used ricotta salata. To be honest, I loved the stew but found the cheese a little superflous, but if you're looking for a way to get rid of it, this might be a nice, wintery way to go.

            1. Another salady thought: Use it like you would fresh mozz in a caprese- slices of tomato, slices of ricotta salata, drizzled with balsamic vinagrette, sprinkled with fresh basil.