Torta di Ricotta

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Sicily is famous for its desserts, many of which feature ricotta.  Cannoli, cassate, cream puffs, and various tarts and cakes all have ricotta as their star ingredient.  Whenever we have some ricotta in the fridge, I know that it is destined to become this cake.  Today, I wanted to do something different with the ricotta because we always make the same cake, but I ended up making it anyway, because it is really the perfect incarnation of ricotta in a dessert.  However, ricotta here is a world apart from what you can find in supermarkets in the US; that stuff is plastic.  Whereas “ricotta” in the US is usually a gummy white paste sold in plastic tubs, ricotta here is a creamy and delicately flavored whey cheese sold in little plastic baskets that separate the cheese from its watery whey. Continue reading “Torta di Ricotta”