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Janet Fletcher

180 Stonecrest Dr
Napa, CA, 94558
(707) 265-0404
{ Janet Fletcher / Food Writer }

{ Janet Fletcher / Food Writer }

Janet Fletcher

  • Home
  • About
    • About Janet
    • Media
    • Client List
    • Contact
  • Planet Cheese
    • Planet Cheese Blog
    • Planet Cheese Signup
    • Cheese Library
  • Store
    • All Items
    • World Cheese Tour
    • Books
  • Classes
    • World Cheese Tour Classes
    • Other Classes & Events
    • Custom Class/Event Request
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Six Ricotta Dishes to Make Before Summer Ends

July 12, 2022 janet@janetfletcher.com
Pesto with ricotta

We’re having a pesto marathon at my house. Tonight…and tomorrow night..and the next night. The garden basil is out of control and it’s now or never for the year’s sweetest pesto. I had made pesto for decades before discovering what a spoonful of ricotta does for it. So creamy! Fred Plotkin, the author of the bible on Ligurian cooking (Recipes from Paradise: Life and Food on the Italian Riviera), assures me that ricotta is a legitimate addition, although he would probably say I use too much. (I live on Planet Cheese, after all.) Try my way and let me know what you think.

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In Milk: Sheep, From: Italy Tags ricotta, ricotta ice cream, fresh ricotta, Fred Plotkin, pesto, frittata, flan, ricotta mousse, My Calabria, Ligurian cooking
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Not Quite Cannoli

April 27, 2021 janet@janetfletcher.com
Planet Cheese 14 _DSC4153.jpg

I’ve always loved cannoli filling but the fried outside? Not so much. Bakeries refrigerate this perishable pastry, and the crunchy shell loses all its appeal. So I just make the inside—basically, a whipped ricotta mousse with chopped bittersweet chocolate, toasted pistachios and almonds, and candied orange peel. Lately, I’ve used Seville orange marmalade to sweeten the mousse and eliminated the candied peel. So easy. If you’re treating Mom to a homemade meal on Mother’s Day, here’s her dessert. Or her breakfast in bed. What a luscious way to start the day.

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In From: U.S., Milk: Cow, Milk: Sheep Tags Mother’s Day, ricotta, Seville orange marmalade, brunch recipes, ricotta mousse, pistachios, cannoli, ricotta desserts
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Welcome to my world: a fragrant, fascinating universe devoted to great cheese. In this and future Planet Cheese posts, you’ll find profiles of the world’s best cheeses plus insights into everything cheese: shops, recipes, interviews, pairing discoveries, classes, videos, travel. If you haven’t already done so, sign up here - it’s complimentary - and join me in learning something new about cheese every week.


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