Ricotta salata is similar in texture to feta, but it is milder and much less salty. Traditionally used in shaved or grated form to add a finishing touch to dishes, its fresh, milky flavor is a pleasant addition to any salad containing tomato, cucumber, or cold, cooked grains. Ricotta salata can also be used as a lighter, less pronounced substitute for parmesan or pecorino when finishing a risotto or a simple pasta dish.
If you are not fortunate enough to live in a city with a large Italian population, ricotta salata may be difficult to locate, as it is not a common or mass-produced variety. Italian markets, specialty shops and better supermarkets are good sources, but if you cannot find ricotta salata, it can be purchased online. If you can get your hands on this cheese, do try it in the recipe below!
Spaghetti with Fresh Tomatoes, Green Onions, and Ricotta Salata
1 lb. spaghetti or linguine
splash olive oil
2 garlic cloves, minced
2 pounds fresh tomatoes, diced
1/2 cup dry white wine
4 green onions, sliced into rings
salt and pepper to taste
ricotta salata*
Cook the pasta. In the meantime, heat the olive oil in a large, heavy-bottomed pan over medium heat. Add the garlic and cook until the garlic becomes fragrant, approximately 3-5 minutes. Do not let the garlic burn.
Add the tomatoes and the wine. Cook for 10-15 minutes, stirring occasionally until the liquid has reduced and the tomatoes begin to break down.
Add the sliced green onions, salt, and pepper. Cook for about five minutes, or until the onions' flavor has mellowed a bit. Do not let them become soft and mushy.
Drain the cooked spaghetti and dress it with a splash of olive oil. Divide the cooked pasta among plates, and spoon the sauce over the hot pasta. Using a vegetable peeler, shave your desired amount of ricotta salata over each individual bowl.
* If you cannot find ricotta salata, it can be purchased online.
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