Anything but ordinary!
Ricotta is not an ordinary cheese. It stands out from the other types of cheeses with its quark-like consistency and subtle, sweet flavour. It is perfect for delicious sweet dishes, but ricotta is popular in savoury main courses in the meantime too. The herb chef Andreas Meier has created ricotta recipes exclusively for GOLDSTEIG and talks about what makes the dishes so special, why he likes cooking with GOLDSTEIG’s Ricotta and where he gets his inspiration from, among other things.
“This ricotta recipe is also suitable for large-scale catering establishments. With old Bavarian desserts, for example apple strudel or in this case “Ofenschlupfer”, the mixture of ricotta, and Mascarponeensures that the dish is even more creamy, fine and luscious. The Cheese here ensures that all the moisture is retained in the product. And the more moisture there is in the product, the more flavour is retained too. ricotta, also provides a pleasantly subtle nutty note. This ricotta recipe is of course ideal as a delicious dessertgoes really well with this. The dish goes really well with a berry ragout in particular.”
“With this ricotta recipe I find the combination of marzipan, Mascarpone and ricotta, very interesting. Marzipan is considered to be the “king of desserts” anyway. The relatively high fat content of Mascarpone carries the marzipan flavour. So that the dish is not too heavy, ricotta, lightens the whole thing up again. The berry ragout adds a certain acidity. It is always important to play with counterparts when cooking, like yin and yang.”
“With this ricotta recipe the ricotta, plays an important supporting role. Parsley root is naturally a very soft vegetable and the basis here. The ricotta, can really thicken the soup without dominating the flavour. Tomatoes give the whole thing an acidic counterpart, which is also very important. The three parts simply harmonise with each other really well and mutually support each other. Delicious herbs, for example chives or cleaver, can be used here as little tasty decorations. By the way, cleaver is also good for the digestion as the wild herbs’ tannings stimulate the digestive system and therefore prevent you from feeling stuffed after eating. This ricotta recipe is suitable as both a starter and main dish. With bread the soup is also really filling.”
“With this ricotta recipe the polenta ricotta pie is the side dish to the braised leg of lambgoes really well with this. With polenta the problem is often that it is perceived as being very crumbly and dry. The ricotta, helps here to make the whole thing stable and above all soft, among other things due to its water content. The so-called “Dutch oven” is also used with this dish. This is a cast iron pot to simply and easily prepare delicious dishes. The Dutch Oven can also be used really well for barbecues, especially with gas barbecues. Simply place the Dutch Oven on the barbecue until it is ready. Thanks to the Dutch oven the polenta ricotta pie is still wonderfully succulent and creamy long after serving. A good red wine would also go well with this.”
“With this cheese recipe many different types of cheese . ricotta, is mainly used in the cashew cream here. The ricotta, carries the flavour of the cashew kernels superbly. Obazda or something similar can also be used as a dip here. Sourdough bread or cheese like Emmental or Almdammer, taste delicious combined with the dips. The perfect “Brotzeit”! Bavarian finger food, as it were.”