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  • #1 by norma427 on 12 Aug 2017
  • Norm (norcoscia) mentioned he used Ricotta Salata to add to his sauce at Reply 9771 https://www.pizzamaking.com/forum/index.php?topic=26286.msg492464#msg492464   

    Thanks Norm!  ;D :chef:

    Made me very curious to try the Ricotta Salata.  By looking at the Nutrition Facts can't really tell how salty the Ricotta Salata is.

    Found the Ricotta Salata at the Restaurant Depot yesterday when picking up flour, some sauces and other things.  Anxious to try it in a slow baked in a sauce and also grated on pizzas before and after the bake.

    Norma
  • #2 by norcoscia on 12 Aug 2017
  • I hope you like it norma - I think it is great when all the fantastic members here share ideas and help each other create pies they really enjoy - I thought the Ricotta Salata worked great in my sauce.

    I plan to use it in my next few batches (in different amounts) so I can determine what quantity works best for me.

    I'm not sure how well it will work as a grated topping - or how well it will melt - but sounds like a fun test.  :pizza: :pizza: :pizza: :pizza:
  • #3 by norma427 on 12 Aug 2017
  • I hope you like it norma - I think it is great when all the fantastic members here share ideas and help each other create pies they really enjoy - I thought the Ricotta Salata worked great in my sauce.

    I plan to use it in my next few batches (in different amounts) so I can determine what quantity works best for me.

    I'm not sure how well it will work as a grated topping - or how well it will melt - but sounds like a fun test.  :pizza: :pizza: :pizza: :pizza:

    Norm,

    I think I am really going to like it. I also think it is great forum members post what they have tired.  Agree it can lead to great pizzas.  Was curious if other members might have posted about Ricotta Salata and did a little search this morning.  These are some of the threads that came up.

    https://www.pizzamaking.com/forum/index.php?topic=3555.msg29987#msg29987

    Wood oven salad posted by pizzaboyfan at https://www.pizzamaking.com/forum/index.php?topic=27266.msg276021#msg276021

    Wood oven salad- roasted corn, chanterelles, green beans, prosciutto cotto, ricotta salata 

    Another salad posted by mmarston at https://www.pizzamaking.com/forum/index.php?topic=10297.msg90360#msg90360

    His beet salad has a little red onion for acidity, some boiled egg for base, a little white anchovy for salt and tang, and ricotta salata to keep everyone cool. The dish never loses focus. It is a paragon of beet salad. (But he isnít a god. His spicy roasted octopus and potato on East 12th Street tastes neither spicy nor roasted.)

    By David at https://www.pizzamaking.com/forum/index.php?topic=2057.msg18102#msg18102

    By Mary Ann at https://www.pizzamaking.com/forum/index.php?topic=40388.msg402678#msg402678

    By Matthew at Reply 142 https://www.pizzamaking.com/forum/index.php?topic=12042.msg114040#msg114040

    By herc at Reply 5 https://www.pizzamaking.com/forum/index.php?topic=23393.msg237917#msg237917

    By John (dellavecchia) at Reply 4 https://www.pizzamaking.com/forum/index.php?topic=19388.msg193347#msg193347

    Sure there are other ones that the search didn't come up with using Ricotta Salata. 

    Norma
  • #4 by Pete-zza on 12 Aug 2017
  • Made me very curious to try the Ricotta Salata.  By looking at the Nutrition Facts can't really tell how salty the Ricotta Salata is.

    Norma
    Norma,

    One ounce (about 28 grams) of the ricotta salada has 180 grams of Sodium. That comes to 180/2325 = 0.08 teaspoon. That would be a little more than a pinch. But if you eat more than one serving, the amount of Sodium goes up of course.

    Peter
  • #5 by norma427 on 12 Aug 2017
  • Norma,

    One ounce (about 28 grams) of the ricotta salada has 180 grams of Sodium. That comes to 180/2325 = 0.08 teaspoon. That would be a little more than a pinch. But if you eat more than one serving, the amount of Sodium goes up of course.

    Peter

    Peter,

    Thanks for figuring out the sodium for one ounce.  Going to taste it either today or tomorrow.  Will see how salty it tastes.

    BTW, the Ricotta Salata wasn't that bad in price per lb.  It was $2.94 per lb. for a total price of $14.20 for the wheel.

    Norma
  • #6 by norma427 on 12 Aug 2017
  • Cut and shredded some of the Ricotta Salata today.  It does taste very salty but has a good taste otherwise..

    Norm, did your Ricotta Salata look like mine?

    Norma
  • #7 by norcoscia on 13 Aug 2017
  • Yes, but I have a much smaller piece - I made pizza last night and added a lot more Ricotta Salata to the sauce this time.  I liked it but I also tried roasted tomatoes for the first time - so - too many changes to get a good feel for the amount of Ricotta Salata I used.

    I plan to use it again - I did like the pie - I also used fresh Chard from my garden - I picked up a copy of Pizza Camp and noticed one like it in Joe's book - decided to try it. BTW, I liked the book too so thanks for the heads up on it.

    I just smashed my cheese up - grating looks like a better way to go.... Have fun :chef:

    PS. Arrows pointing to bits of Ricotta Salata in my sauce.
  • #8 by norma427 on 13 Aug 2017
  • Yes, but I have a much smaller piece - I made pizza last night and added a lot more Ricotta Salata to the sauce this time.  I liked it but I also tried roasted tomatoes for the first time - so - too many changes to get a good feel for the amount of Ricotta Salata I used.

    I plan to use it again - I did like the pie - I also used fresh Chard from my garden - I picked up a copy of Pizza Camp and noticed one like it in Joe's book - decided to try it. BTW, I liked the book too so thanks for the heads up on it.

    I just smashed my cheese up - grating looks like a better way to go.... Have fun :chef:

    PS. Arrows pointing to bits of Ricotta Salata in my sauce.

    Norm,

    Can understand when using more Ricotta Salata and roasting the tomatoes, there were too many changes to get a good feel for the amount of Ricotta Salata you tried.

    Your pie with fresh Chard and Ricotta Salata looks great! 

    Norma
  • #9 by norma427 on 14 Aug 2017
  • Did a test with the Ricotta Salata today and Parmigiano-Reggiano.  Both sauces tasted great.  They both were slow baked.

    Norma
  • #10 by norma427 on 20 Aug 2017
  • Norm,

    Did another test with the Ricotta Salata yesterday.  The sauce made with the Ricotta Salata was very good.  If there is time Tuesday might try to spread some Ricotta Salata around the rim of a pan pizza.

    Norma
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