Posted by: lisetta | November 6, 2008

Ricotta Salata

An inexpensive and mild sheep’s milk cheese from Sicily, ricotta salata is nothing like its fresh cousin. It’s instead dried and salted; perfect for shaving into a vegetable pasta dish or a salad, as I did tonight.


Arugula needs no accompaniment in my book, but I added the cheese and the toasted pecans for a bit more texture. Buonissimo! Life has become simple once again.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: