Great tasting ricotta starts with what the cows eat, so we visited dairy farmer Samuele on 'Malga Tuglia' in the Dolomites. Then we took his smoked ricotta and freshly made butter to Teresa who serves them with 'blecs' a pasta typical of Friuli in north eastern Italy.
Half quantities of her recipe are: 500g of 00 flour (in some places the flour is mixed with a little buckwheat and other grains) 125ml of water and 125ml of whole milk, a pinch of salt. They can be served with all sorts of local cheeses, not just smoked ricotta, so give them a go; they are easy to make.
Go to Facebook and search for Agriturismo Malga Tuglia for Samuele's page and contact details.
5 окт 2024
