GOAT'S MILK RICOTTA... AND STUFFED MANICOTTI!

(Page 2 of 3)

March/April 1977
by CAROL ROSENQUIST 
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For a real taste treat, try mixing your homemade ricotta with salt, pepper, garlic (if desired), and your favorite herbs. (We like to use the spices associated with Italian cookery: rosemary, basil, and oregano.) Stir one-half teaspoon of each herb into two pounds of cheese and taste before adding move seasonings. (Yes, that ricotta is tangy ... but too much spice can-rather than mask the tanginess—quickly ruin the entire batch. So if you must add more herbs, do so a quarter teaspoon at a time.)

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One final suggestion: Keep a record of which spices (and how much of each) you've added to the cheese, so you can duplicate any particularly tasty flavor combinations in subsequent batches.

And, if you'd like to enjoy your ricotta a little closer to its original, unherbed state, try using it in cooking. Our all-time favorite ricotta dish is stuffed manicotti (see photograph), which we make as follows:

STUFFED MANICOTTI

2 large onions, chopped fine
1 clove of garlic, minced or crushed green peppers,
seeded and diced (optional)
2 tablespoons of olive oil
8 to 12 fresh tomatoes, skinned
(or two 15-ounce cans of tomatoes)
Tabasco sauce to taste (optional) chili powder to taste (optional)
2 pounds of ricotta
2 eggs, raw
1 tablespoon of finely chopped parsley (optional)
1/ 2 pound of hard cheese (mozzarella, cheddar, Colby, or Swiss),
grated salt and pepper to taste
manicotti shells (one box of 14) 2 eggs, hard-boiled (optional)

Parmesan cheese (or other hard cheese), grated in a large skillet or pot, saute the onions and garlic (and the peppers if you decide to use them) in the olive oil until soft. Stir in the tomatoes. (We usually add a little Tabasco and chili powder at this time, too ... but that's up to you.) Season to taste with your favorite herbs, and simmer uncovered for an hour.

While the tomato-onion sauce is cooking, combine thoroughly in a large mixing bowl the ricotta, raw eggs, parsley (if desired), hard cheese, and salt and pepper to taste. (This is your "filling" mix.)

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