Wet sheep days has meant Craig is forced indoors and he has been making lots of cheese, mainly Parmesan and with the resulting whey, lots of ricotta.
Besides drizzling it with honey for breakfast, I take advantage of the ricotta abundance by making Tomato Ricotta Gnocchi. The recipe is on page 45 or HERE
This giant frypan is perfect for a big fry up with some slices of chorizo and when it's all golden and crispy....
Toss in some stinging nettle pesto and a drizzle of cream for extra richness.
Yum!
That looks utterly delicious! What a lovely "whey" to use your cheese. Meg:)
ReplyDeleteYum. Whey to go, Craig!
ReplyDeleteThat looks 'whey' delicious! :)
ReplyDeleteOne of my favorite places to learn about cheesemaking is the little green cheesemaker in Australia. Here's his website: www.littlegreencheese.com His videos are wonderful for learning, or just watching for the zen factor.
ReplyDeleteOh yes, I know Gavin's blog and site well. I haven't visited for years, thanks for the reminder
DeleteDelicious. So fresh!
ReplyDelete