Italian Bread

After eating bread in Italy, it is hard to find something comparable in the US.  Where I live there are numerous Italians and some great Italian bakeries, but it is hard to mimic the crusty shell with a soft chewy inside. So, I've tested so many different types and found a great loaf at my local grocery store - Wegmans in which fresh bread is made daily.

Today I grilled some Italian bread brushed with olive oil and sprinkled with salt and pepper. So delicious! Then we slathered it with homemade ricotta cheese and chopped fresh basil.

A meal in itself and one that is so fresh for a hot summer day.

Homemade Ricotta Cheese

This is nothing better than freshly made ricotta cheese.  It is quick and easy to make, taste delish and works with a ton of recipes.  YES, I use whole milk.  YES, I use heavy cream.  If you must reduce the fat in this recipe do 1 quart whole milk and 1 quart skim milk.  Once you make it, you will never eat store bought ricotta again.

Ingredients:

• 2 quarts whole milk
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/3 cup fresh lemon juice

Line a large sieve with a layer of coffee filters (or paper towels, or cheese cloth) and place it over a large bowl.

Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over medium heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.  You will be able to see the curdling happen.  Make sure you cook for at least 2 minutes.

Pour the mixture into the lined sieve and let it drain 1 hour.  After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 3 to 4 days.

Awesome on pizza or in a pasta dish.  My daughter eats it with a spoon!