Why is it so hard to find ricotta salata these days? This salted and pressed Italian sheep cheese used to be more present, and I almost always had some on hand for shaving into salads—especially spring salads with fava beans, asparagus or beets. It’s a must for pasta alla Norma but I grate it on pasta sauced every which way. It’s moister than pecorino romano so it makes the dish creamier. Now it is scarcer than it should be, given that it’s neither costly nor rare.
Read moreShave This Cheese in Spring Salads
Topping my list of cheeses that deserve more love than they typically get: ricotta salata. With spring imminent and asparagus beckoning, this savory sheep cheese should be in your fridge. It’s so useful! I don’t snack on it—it’s not meant for that—but I do shave it in salads and grate it on pasta with spring vegetables or lamb. It loves asparagus, fava beans, peas, fennel, zucchini, beets. Basically, it’s ricotta with moisture removed so it will last longer.
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