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You can find two types of ricotta: mass produced and artisanal. We recommend using the artisanal product whenever possible, as the taste is significantly superior. To buy fresh ricotta you need to go to a cheese producer or specialist cheese shop; in addition, it should be eaten as soon as possible after purchase. Mass-produced ricotta lasts longer, up to a fortnight, but it’s a good idea to make a note of this date before purchasing to make sure it’s as long in the future as possible.
There are various types of ricotta, depending on which animal the milk comes from: cow, buffalo, goat or mixed. The different types of milk change the flavour and the energy value. For example, cow’s milk ricotta has a more delicate flavour than those from sheep, where the flavour is more intense and strong. In addition, ricotta is a low-calorie, low-fat food, rich in proteins, making them ideal for all diets.


pasta rice