A simple sauce of prepared pesto and ricotta cheese makes a moist and flavorful coating for fish, pasta, or roasted vegetables
If you follow me on Facebook, you may have seen the photos of my first cheese-making efforts. I got a gallon of milk marked down and made 2 balls of mozzarella with a cheese making kit I bought from Standing Stone Farms. With the leftover whey (boy howdy there's a lot of whey) I made a bonus batch of ricotta cheese.
There was still a lot of whey leftover after making the ricotta and mozzarella, and I've been experimenting with it. So far whey-soaked oven oatcake is a hit, and pizza crust using whey instead of water is also a winner. Details to come.Here's the thing, though--normally I'll use ricotta in something hearty, like my Quadruple Roasted Mock Lasagna. This summer has been gloriously--and unusually--cool, but not cool enough for that. I decided to use up the very last cubes of last fall's pestopalooza with the ricotta cheese, and play around.