From Libellula's Kitchen & Land — Parmigiano

If you’ve read our recipes before, you know that in Libellula’s kitchen we often focus on dishes or ingredients that were popular with Italian peasants. These recipes were often created out of necessity; peasants would take items that Italian nobles would throw out and instead turn them into dishes that have now become hallmarks of Italian cuisine. Ricotta is no different! Technically not a cheese, but a creamy curd, Ricotta means “twice cooked.” Ricotta is made from the whey that is leftover from making other cheeses (often mozzarella or provolone). While Ricotta’s exact origins are fuzzy, it’s believed to have...