Ricotta salata is still ricotta, but it doesn’t have the classic soft texture. Southern Italians use the hard cheese mostly for grating – it completes pasta alla norma, Sicily's tomato and fried eggplant pasta. Conical in shape, the cheese is made from leftover whey, which is reheated, hence the name – ricotta means “recooked.”
A recooked dairy product
When whey protein reaches 195°F, it separates from the curds, which rise to the surface. At this point, the remaining curds are collected and stored in small containers to create ricotta, which is left to cool and then sprinkled with coarse salt. Ricotta treated in this way then rests for up to 30 days. The paste hardens and the salt accelerates the dehydration process, leading the ricotta to lose up to 50% of its liquids.
Sheep’s milk
Ricotta salata is made mainly from sheep’s milk, which has much more fat than and twice as much protein as cow’s milk.
Ricotta salata in the kitchen
Incredibly versatile, ricotta salata boosts the flavor of pasta and vegetable dishes. As mentioned, it's always grated over a plate of pasta alla Norma, but it can also add a vibrant touch to a simple dish of spaghetti al pomodoro and basil as well as a savory zucchini and pancetta pie.
Grating large amounts of ricotta salata over cannelloni and baked pasta is always a win, as is adding it to any vegetable dish, from sautéed to au gratin.