To begin with, the situation looks far from promising. Having given up its protein for cheese, the whey that has been returned to the huge pan is thin, opaque and not unlike cloudy washing-up water. The situation changes slightly when whole milk is added to the whey, along with rennet, and it’s then reheated, or re-cooked (ri-cotta). For a while, nothing happens. Then follows a slight, just perceptible wobbling, before, quite suddenly, like scudding clouds moving into view, scraggy clumps of coagulated protein, albumin and globulin appear on the surface. These are lifted out in the same way as foam from a pan of broth: scooped off with a large slotted spoon. At least that is how it is done by Filippo Privitera at Caseificio Privitare in Castellana Sicula in the province of Palermo. The coagulated protein, otherwise known as ricotta, is then dropped into perforated plastic tubes on a slanting surface so it can drain some more, before being eaten in many ways.
For the Feast newsletter a few weeks ago, I wrote about the many ways to eat ricotta. Like many, I have long known what a useful ingredient it is, but, going through decades of archives, I was reminded just how versatile ricotta is, moving with ease between savoury and sweet, and both straight from the pot and cooked. However, since writing that newsletter, things I forgot to mention have also scudded into my head: how good ricotta is in pastry (a roast pumpkin, mushroom and chestnut pie is especially good); that it can be whipped with coffee for Anna Del Conte’s quick pudding; mixed with flour for sweet fritters; or made into polpette di ricotta e pane (ricotta and breadcrumb balls), which can be deep-fried or simmered in a rich tomato, basil and chilli sauce.
