Grade A                 Higher level

CIBUS 2018

CIBUS 2018

 Pavillion 2 | Stand COO2 

Organic Ricotta 250g

Sweet, slightly acid whey cheese, obtained from whole milk whey, coming from natural acidification process, pasteurized during packaging
Organic Ricotta 250g
Energy 658/156 kjoule/kcal
Protein 9
Carbohydrates 2,8
Fat 12
Product code: 40327
Ingredients: Pasteurized cow milk whey, pasteurized cow milk, refined sea salt. Acidity regulator: citric acid
Rind: -
Structure: Grainy
Texture: Not firm
Colour: White
Taste: Sweet, slightly acidulous
Ripening: -
Shelf-life: 30 days
Technology: Bowl and lid

Ricotta is an Italian whey cheese, that means a product made from whey — a by-product of milk cheese making — rather than whole milk. In its basic form, Ricotta is fresh, creamy, slightly sweet and low-fat (typically around 5-10%). In Italian households and dining establishments, it is often beaten smooth and mixed with condiments, such as sugar, cinnamon and occasionally chocolate shavings, and served as a dessert.

This basic combination (often with additions such as citrus and pistachios) also features prominently as the filling of the crunchy tubular shell of the Sicilian cannoli, and layered with slices of cake in Palermo's cassata. Combined with eggs and cooked grains, then baked firm, ricotta is also a main ingredient in Naples' pastiera, one of Italy's many "Easter pies". Ricotta is also used in dishes other than desserts. Some lasagna recipes, for instance, call for the use of ricotta.

Main course

Panzerotti Filled with AMBROSI Parmigiano Reggiano Cheese Cream

Mix the flour with eggs and salt, knead and leave wrapped in a cloth to rest in the refrigerator. In a frying pan, put the milk cream with fresh grated AMBROSI Parmigiano Reggiano cheese, salt, pepper and nutmeg to boiling. Let it cool down and add the AMBROSI ricotta cheese.
Roll the dough out as thinly as possible. Cut it into triangles using a pastry cutter and fill each one with the cold filling, then close the edges by pressing them together.
Preparation for the Sauce:
Clean and thinly cut the artichokes and porcini mushrooms. Sauté the sliced shallot, add the vegetables, sprinkle with white wine. Let evaporate, add salt, pepper and broth.
Presentation of the Dish:
Boil the triangles in salted water, drain and dress with the sauce. Gently stir in AMBROSI Parmigiano Reggiano cheese and butter, then serve with freshly chopped basil leaves.

Ingredients for 4 people:

Ingredients for Fresh Pasta Dough :

  • 1/2 kg flour
  •  4 eggs
  •  salt

 Ingredients for Filling:

  • 200 g AMBROSI ricotta cheese
  •  100 g AMBROSIParmigiano Reggiano cheese
  •  50 g liquid milk cream
  •  salt
  • pepper
  • nutmeg

 Ingredients for Sauce and Dish Presentation:

  • 3 artichokes
  •  2 porcini mushrooms
  •  1 shallot
  •  2 dl meat or vegetable broth
  •  50 g AMBROSI Parmigiano Reggiano cheese
  •  50 g butter
  •  fresh basil
  •  white wine
  •  salt and pepper

Soon made puff

In a bowl, work the butter to cream and margarine. Blended, gradually stir in the ricotta, salt and pepper, then manipulating the preparation with vigor, add flour. Wrap the dough ball and close it in a napkin, to put it aside to rest for at least twenty minutes. In the meantime, the minutely chopped sausage, anchovies, salami and olives, and collect the four ingredients, clearly separated into four bowls. Divide, then the dough into four portions. Flatten the four loaves with a rolling pin into four layers as thin as possible, and cut from each of the squares of about 6 cm side. Spread about one fourth of these squares the chopped anchovies, on another fourth of the sausage, and so continuing on two other series of squares that the chopped salami and olives. Wrap the dough squares and seal roll twisting them like candy. Place it on the greasy plate of the oven and cook at 200.

Ingredients for 6 people:
  • 150 G - Farina
  • 150 G – Ricotta Ambrosi
  • 100 G – Butter Ambrosi
  • 50 G - Margarine
  • 4 - anchovy fillets in olive oil
  • 3 Slices - Salame Di Napoli
  • 1 tablespoon - Olive Green
  • 1 - Pork sausages
  • Salt
  • Pepper
First course

La Parmigiana

Preheat oven to 180 degrees C. In a large saucepan over low heat, cook green onion and mushrooms in 1/4 cup water, until tender. Add spaghetti sauce; bring to a boil. Reduce heat; simmer 20 to 25 minutes. Sprinkle salt over sliced eggplant; set aside to drain about 10 minutes. In a shallow bowl, beat egg white and water together. Dip eggplant in egg mixture, then into flour. In a large non-stick skillet, heat a few drops of oil over medium heat. Add eggplant slices and cook until browned, turning once; drain on paper towel. Continue until all slices are cooked. In a 33 x 23 – cm casserole, spread about 1/2 cup sauce. Add a layer of eggplant, top with 1/2 cup AMBROSI ricotta cheese and more sauce. Repeat until all ingredients are used, ending with sauce. Sprinkle with AMBROSI mozzarella cheese. Bake uncovered 30 minutes. Let stand 5 minutes before serving.

  • 1/2 cup chopped green onion
  • 1/2 cup sliced mushrooms                                                      
  • 1/4 cup water
  • 2 cups spaghetti sauce
  • 1/2 teaspoon salt
  • 1 small eggplant. peeled and sliced                                        
  • 1 egg white, slightly beaten
  • 1 tablespoon water
  • 1/2 cup all-purpose flour
  • 1 teaspoon olive oil1 cup  AMBROSI ricotta cheese
  • 1 cup AMBROSI  mozzarella (30g)
Main course

Meatloaf with cheese and bacon

Mix with hands chopped meat, ricotta, egg, Parmesan cheese, the sandwich loaf (soaked in milk and wrung out) with rosemary and salt.
Align on a platter of bacon slices, slightly overlapping each other. Arrange in the center of the dough with your hands moist meat and shape into a loaf. Wrap the loaf with slices of bacon, taking care not to leave spaces. Turn the slices visible with the closing down and shrink some more 'meatloaf with your hands.
Put on a baking sheet lined with parchment paper and lightly oiled, and bake at 170-180 degrees for about 30 minutes, taking care to turn halfway through cooking. The bacon should be browned but not burned, and check the interior is cooked enough to drill the loaf with a toothpick: if the leaking liquid is transparent, then it is cooked.
Let cool, then cut into slices and serve with nappa sughino which issued.

Ingredients for 4 people:
  • 400 grams of minced beef or beef
  • 200 g Ricotta cheese Ambrosi
  • 100 grams of thinly sliced bacon
  • an egg
  • rosemary salt (*)
  • two tablespoons of Parmesan cheese
  • 2 slices of bread soaked in milk
Salad course

Polenta with Ricotta

Prepare the polenta, pour it on the table and when cold slice. Reduce the ricotta until creamy. In a saucepan saute the onion and chopped bacon with three tablespoons of oil. Add the tomatoes peeled and diced, salt and pepper. Cook the sauce for half an hour. Arrange in a buttered pan layered polenta, ricotta cheese and sauce. Finish with polenta, sprinkle with butter. Let gratin in the oven to 180 degrees.

Ingredients for 4 people:
  • 350 g cornmeal
  • 300 G - Tomatoes
  • 300 G – Ricotta Ambrosi
  • 50 g - Bacon
  • Grated cheese Ambrosi
  • Onion
  • 3 Spoons - olive oil
  • Butter
  • Salt
  • Pepper

With Ricotta Biscuits

Add the butter worked with ricotta flour, salt and baking powder, mix everything as quickly as possible. Gather the dough into a ball and allow to rise in the fridge for half an hour. Pull the dough with a rolling pin to a thickness of about 1 / 2 cm. Cut into rectangles and place in the middle jam or Nutella. Close them style leg cover. Put in oven at 180 degrees for 30 minutes in a pan covered with parchment paper. Sprinkle with powdered sugar.

Ingredients for 4 people:
  • 300 G Ricotta Ambrosi
  • 150 g softened butter Ambrosi
  • 300 G Farina
  • 1 pinch salt
  • 1 sachet Yeast
Ambrosi s.p.a.2021-03-02
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