Ricotta and spinach tortelli, maremmano sauce and caciotta
The ingredients of this recipe are to be considered as the highest expression of the typical Maremma’s cuisine: ricotta, ragu and Caciotta of Manciano. Manciano is a little and nice village in the heart of Maremma. This Caciotta is made up by mixing cow’s and sheep’s milk. It is a fresh cheese, with a sweet and creamy taste. This recipe offers all rich flavours of a poor cuisine. The name ricotta means that the milk is cooked twice. In Italian language, “cotta” means cooked, while “ricotta” means it is cooked twice. Ricotta is a cheese obtained by the second curdle of milk, usually cow’s or sheep’s milk or both mixed together. The first curdle is used for making cheeses like Pecorino, Caciotta and so on; while with the second curdle you obtain a poor cheese, the ricotta, indeed. In ancient age, the worker sold the cheese for business and saved ricotta for his family. Today, ricotta is one the important and traditional italian food. The sauce - the ragu - is another Tuscanian specialty and it is obtained by different types of stew meats, all of them seasoned with tomato sauce.
£7.00 per meal
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