April Staff Selection: Caseficio Gioia Ricotta

From Staffer Mary Stover:

"Caseficio Gioia Ricotta is a simple fresh cheese, but flavorful & adaptable to many savory and sweet recipes. I love the richness of this Ricotta. It's the real deal! Pure white, a little nutty, slightly sweet with a fluffy, dry texture. Trust me, you will never go back to the store brands.

Gioia's ricotta cheese is made by Vito Girardi, a third- generation cheese maker whose grandfather was one of the first makers of burrata. Girardi is from the area of Apulia [Puglia], the region in southeastern Italy bordering the Adriatic Sea.

Did you know that ricotta is not really a cheese but a cheese by-product? "Ricotta" means 'recooked'. The cheese made when the whey, the watery residue from the making of another cheese, like mozzarella or provolone, is re-cooked. When the curds rise to the surface they are gathered, drained and stirred together to create ricotta." Caseficio Gioia Ricotta, normally $5.99 per pound, is featured at $4.99 per pound thru the end of April.

Here are some recipe ideas:

Quick and Easy Chocolate Ricotta

1 cup Caseficio Gioia ricotta
4 tablespoons honey
4 tablespoons cocoa powder
1 teaspoon vanilla
1 teaspoon cinnamon

Combine all the ingredients in a food processor and process until smooth. Serve in dessert cups.
Makes 2 servings.
Recipe adapted from: www.mangiabenepasta.com/ricotta.html

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Ricotta & Olive Torte

·1/4 cup Extra Virgin Olive Oil
·3 Tbs. plain bread crumbs
·30 oz Caseficio Gioia Ricotta cheese
·1/2 cup shredded Parmesan cheese
·4 eggs
·1 (5oz) jar Olives, drained and sliced
·1 (14.5 oz.) can diced tomatoes
·3 Tbs. Balsamic Vinegar
·1 Tbs. drained capers

1.Coat 8-inch round cake pan with 1 Tbs. olive oil.
2.Coat with bread crumbs.
3.In a bowl, thoroughly mix cheeses and eggs.
4.Fold in olives.
5.Spread evenly in prepared pan and bake at 350 degrees, 1 hour 15 minutes.
6.Cool to room temperature.
7.Meanwhile, combine tomatoes, remaining olive oil, vinegar and capers.
8.Turn baked torte out onto plate.
9.Cut into wedges, top with sauce, and serve at room temperature.

Recipe adapted from grouprecipes.com

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http://www.foodandwine.com/recipes/bage l-chips-with-ricotta-chive-puree-and-prosciutto