Eggs & dairy · Hard cheese
Ricotta salata
Ricotta that has been pressed, salted and dried until firm enough to grate; the classic topping for pasta alla Norma.
Also called: salted ricotta, aged ricotta, dry ricotta
Around the world: ricotta salata (it)
A kind of cheese
What it is
Sheep's-milk ricotta pressed and salted, then aged for a few months. The result is a white, firm cheese that crumbles and grates like a mild pecorino but stays milky and fresh-tasting. It is a Sicilian and southern Italian speciality.
How it’s used
- Grated or shaved over pasta alla Norma
- Crumbled into salads with tomatoes or beans
- Shaved over roasted vegetables
Characteristics
- Taste
- Mildly salty, milky and lightly nutty.
- Texture
- Firm, dry and crumbly; does not melt much.
- Sold as
- whole
- Cooking uses
- Usually eaten raw, Used as a garnish
- Common in
- Italian
Storage
Refrigerated. Wrap in paper and keep in the fridge for 2–3 weeks.
Diet, allergens and safety
Contains Milk.
- Vegetarian
- Vegan
- Dairy-free
- Egg-free
- Gluten-free
- Nut-free
- Soy-free
- Caffeine-free
Nutrition per 100 g
- Energy
- 265 kcal
- Protein
- 14.21 g
- Carbohydrate
- 3.88 g
- Fat
- 21.49 g
- Fibre
- 0 g
- Sugars
- 0 g
USDA FoodData Central: Cheese, feta (a close stand-in).
Substitutes
Optional — what works if you don’t have it, and how it changes the dish.
- Pecorino Romano — Use a little less; it is saltier.
- Feta — Pat dry and crumble finely.
Related ingredients
Recipes with ricotta salata
Pasta alla Norma
Italian · 50 min · 632 kcal · Vegetarian