|Cold winter morning|
|Scoglitti, Sicily. Photo - Gina Milicia|
|Rubbing lemon over the BBQ before cooking - good idea!|
The other thing that Sicilians do so well is seafood. How on earth they are still hooking such a variety of seafood out of the Mediterranean sea after 2000-odd years of fishing does amaze me. On our first night in Scoglitti we were treated to a showcase of Sicilian seafood in a degustation dinner at Il Sakalleo..
|Photo - Gina Milicia....aka Gina from Messina|
I have also become slightly obsessed with pasta with seafood, and feel fairly confident that I couldn't recreate the magic myself, keen as I am to try. We certainly can't get scampi and vongole at our local fish shop. This one was right up there...
|Ristorante Max in Positano|
I had my first attempt the other day. I found a recipe from Ina Garten on the internet, it really is incredibly easy.
HOMEMADE RICOTTA- this is quite a big batch. You can halve it if you like.
4 cups milk (must be full cream)
2 cups cream
1 teasp salt
3 tblsp white wine vinegar
|I used a local organic milk|
Line a sieve with a double layer of damp muslin (or you can use chux) and set over a bowl.
Put the milk and cream into a saucepan and add the salt. Heat until just boiling. Turn off the heat and add the vinegar. Leave for one minute or so to allow the mix to curdle (it will start to separate).
Pour into the sieve and leave at room temperature for approximately 20-25 minutes.
The longer you leave it the thicker it will be. When it is at the desired consistency transfer the ricotta to a bowl/glass container. It should keep for 4-5 days. The remaining whey can be kept in the fridge and used in a variety of ways (check out this site) or frozen.
And the best way to use it? I liked the look of this recipe on Smitten Kitchen or try this one: ricotta on toast with thyme and the truffle honey I bought in Positano...