There are times when I don’t need any recipes to satisfy a craving for the dairy delight known as ricotta.
My dad was fond of eating it with just some salt and pepper on it, and that’s how I like it, too. But I do cook with it now and then, taking advantage of its versatility and good nutrition as well as taste.
Sometimes I have a small bowl for breakfast or as a snack, preferring the whole-milk type and firm rather than goopy, if that’s even a word. Since I just bought some ricotta and am thinking about it a lot, here are some of my favorite ways to fix it.