Ricotta I forno e al forno da grattugiare

Az. Agr. Cappello

Ricotta I forno e al forno da grattugiare

Made from fresh ricotta after adding salt on both sides, it is transferred to an earthenware dish and baked at a temperature of about 100 ° C for 4 hours; process repeated for another time after turning the ricotta. The result is a very delicate version of baked ricotta, soft on the palate and with marked sensory characteristics, the external part is presented with a light brown color that creates a sharp contrast with the internal part of a much lighter color. Sizes of about 1 Kg. The "grated" version is baked other times until it reaches the desired consistency, there is no standard for this, it is only experience and manual skills that allow to reach a high quality standard. Size of about 1 Kg