Как пишется слово рикотта

Рикотта (итал. ricotta) — традиционный итальянский молочный продукт. Часто рикотту именуют сыром, однако формально это неверно: рикотта приготавливается не из молока, а из сыворотки, остающейся после приготовления моцареллы или других сыров. Таким образом, белковой основой рикотты является не казеин, а альбумин (точнее, лактальбумин).

Все значения слова «рикотта»

• ксилит
• разрыхлитель
• маскарпоне
• томат-паста
• сахарозаменитель
• (ещё синонимы…)

Русский[править]

Морфологические и синтаксические свойства[править]

ри—ко́т—та

Существительное, неодушевлённое, женский род, 1-е склонение (тип склонения 1a по классификации А. А. Зализняка).

Корень: -рикотт-; окончание: -а.

Произношение[править]

Семантические свойства[править]

Значение[править]

1. гастрон. итальянский сыр, приготавливаемый из сыворотки, а не из молока ◆ Лакомиться спагетти с соусом из чернил осьминога, и ещё слоёнными пирожками с рикоттой, и ещё пирожками с финиками ― просто с ума можно сойти! «Неспящая Мальта» // «Домовой», 2002 г. [НКРЯ] ◆ Смешать шпинат с рикоттой, добавить перец и цедру, завернуть в слоёное тесто и запечь в духовке при 180 °C в течение 15 мин. А. А. Антонова, «Домашний сыр, творог и йогурт. Делаем сами», 2013 г.

Синонимы[править]

Антонимы[править]

Гиперонимы[править]

Гипонимы[править]

Родственные слова[править]

Этимология[править]

Происходит от итал. ricotta, далее от ??

Фразеологизмы и устойчивые сочетания[править]

Перевод[править]

Анаграммы[править]

• окартит, оттирка

Библиография[править]

• Шагалова Е. Н. Словарь новейших иностранных слов (конец XX — начало XXI вв.): более 3000 слов и словосочетаний. — М. : АСТ: Астрель, 2010. — 943, [1] с. — (Biblio). — ISBN 978-5-17-061488-2, ISBN 978-5-17-061488-2.

рикотта

Синонимы:

Полезное

From Wikipedia, the free encyclopedia

Ricotta
Country of origin	Italy
Source of milk	Sheep, cows, goats, or Italian water buffalo
Texture	Dependent on variety, fresh soft to aged semisoft
Aging time	None or up to a year for aged varieties
Related media on Commons

Ricotta (pronounced [riˈkɔtta] in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.

Ricotta (literally meaning «recooked», «refined») protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to flocculate, forming a fine curd. Once cooled, it is separated by passing the liquid through a fine cloth, leaving the curd behind.

Ricotta curds are creamy white in appearance, and slightly sweet in taste. The fat content varies depending on the milk used.^[1][2] In this form, it is somewhat similar in texture to some fresh cheese variants, though considerably lighter. It is highly perishable. However, ricotta is also made in aged varieties which are preservable for much longer.

History[edit]

The production of ricotta in the Italian peninsula dates back to the Bronze Age. In the second millennium BC, ceramic vessels called milk boilers started to appear frequently and were apparently unique to the peninsula. These were designed to boil milk at high temperatures and prevent the milk from boiling over. The fresh acid-coagulated cheeses produced with these boilers were probably made with whole milk.^[3]

However, the production of rennet-coagulated cheese overtook the production of fresh whole-milk cheeses during the first millennium BC. Bronze cheese graters found in the graves of the Etruscan elite prove that hard-grating cheeses were popular with the aristocracy. Cheese graters were also commonly used in ancient Roman kitchens.^[3] Unlike the fresh acid-coagulated cheese, aged rennet-coagulated cheese could be preserved for much longer.^[4]

The increased production of rennet-coagulated cheese led to a large supply of sweet whey as a byproduct. Cheesemakers then started using a new recipe, which used a mixture of whey and milk to make the traditional ricotta as it is known today.^[3]

The ancient Romans made ricotta, but writers on agriculture such as Cato the Elder, Marcus Terentius Varro, and Columella do not mention it. They described the production of rennet-coagulated cheese but did not write about milk boilers or acid-coagulated cheese. A likely reason is that ricotta was not profitable because its very short shelf life did not allow distribution to urban markets. Ricotta was most likely consumed by the shepherds who made it. Even so, evidence from paintings and literature indicates that ricotta was known and likely eaten by Roman aristocrats as well.^[3]

Ceramic milk boilers were still used by Apennine shepherds to make ricotta in the 19th century AD. Today, metal milk boilers are used, but production methods have changed little since ancient times.^[3]

Manufacturing process[edit]

Whey protein is a kind of milk protein^[5] but there are numerous other milk proteins.^[6] Whey itself comprises less than 1% of total milk protein, by weight. Accordingly, ricotta production requires large volumes of input milk. The production process entails the use of heat and acid to coagulate whey protein from whey solution. The whey solution is heated to a near-boiling temperature, much hotter than during the production of the original cheese, of which the whey is a remnant.^[7]

Fresh variants[edit]

Ricotta di Bufala Campana and Ricotta Romana are notable varieties produced in Italy and protected by the European Union’s Protected Designation of Origin regulation. Ricotta di Bufala Campana is made from the whey left over after the production of Mozzarella di Bufala Campana, a protected variety of buffalo mozzarella. Ricotta Romana is made from the whey of sheep milk.
^[8]

Aged variants[edit]

Fresh ricotta can be subject to extra processing to produce variants which have a much longer shelf life. These production methods include salting, baking, smoking, and further fermentation.

Ricotta salata is a pressed, salted, dried, and aged variety of the cheese. It is milky-white and firm and used for grating or shaving. Ricotta salata is sold in wheels, decorated by a delicate basket-weave pattern.

Ricotta infornata (baked ricotta) is produced by placing a large lump of soft ricotta in the oven until it develops a brown, lightly charred crust, sometimes even until it becomes sandy brown all the way through. Ricotta infornata is popular primarily in Sardinia and Sicily, and is sometimes called ricotta al forno.

Ricotta affumicata (smoked ricotta) is similar to ricotta infornata and is produced by placing a lump of soft ricotta in a smoker until it develops a grey crust and acquires a charred wood scent, usually of oak or chestnut wood, although, in Friuli, beech wood is used, with the addition of juniper and herbs.^[9]

Ricotta forte, also known as ricotta scanta, is produced from leftovers of any combination of cow, goat, or sheep milk ricotta. These are allowed to age for about a year, during which salt is added and the cheese mixed every two or three days to prevent the growth of mold. The end result is a soft and creamy brown paste which has a very pungent and piquant taste.^[10][11] It is produced in the southern part of the Province of Lecce and sold in glass jars. It is smeared on bread, mixed with tomato sauces for pasta, or added to vegetable dishes.

Common culinary uses[edit]

Like mascarpone in northern Italian cuisine, ricotta is a favorite component of many Italian desserts, such as cheesecakes and cannoli. Also, a variety of different cookies include ricotta as an ingredient.

Ricotta can be beaten smooth and mixed with condiments, such as sugar, cinnamon, orange flower water, strawberries, 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 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 Neapolitan pastiera, one of Italy’s many «Easter pies».^[12]

Ricotta is also commonly used in savory dishes, including pasta, calzone, stromboli, pizza, manicotti, lasagne, and ravioli.

It also is used as a mayonnaise substitute in traditional egg or tuna salad^{[citation needed]} and as a sauce thickener.

Similar non-Italian cheeses[edit]

In the United States, American ricotta is almost always made of cow’s milk whey, as opposed to Italian ricotta which is typically made from the whey of sheep, cow, goat, or Italian water buffalo milk. While both types are low in fat and sodium, the Italian version is naturally sweet, while the American is a little saltier and moister.

In France, ricotta is known as recuite and can be made from cow, sheep or goat milk. The name and technique of preparation change according to the region where it is produced: it is called Greuil,^[13] Breuil^[14] or Sérou in Gascony, Zenbera in the Basque country, Brousse in Provence, Brocciu in Corse and Sérac in the Alps.

In Tunisia, the rigouta from the city of Béja is a close relative to the ricotta, except that it is always fresh-soft and is not aged. It is exclusively made from the whey of Sicilo-Sarda sheep’s milk.^[15] Rigouta is also used as the basis of several preparations and dishes of Tunisian cuisine.

In Spanish, ricotta is known as requesón. It can be salted or sweetened for cooking purposes. It was brought to Mexico by the Spaniards, although it is not as commonly used as queso fresco. It is sometimes used as filling for tlacoyos and tacos dorados, and in the central west area (Jalisco, Michoacán, and Colima) it is spread over tostadas or bolillos, or served as a side to beans. In Portugal and Brazil, a similar product is called requeijão.

In the Balkans, Romanian urdă (Romanian pronunciation: [ˈurdə]), Macedonian urda (урда) and Bulgarian izvara (извара) are made by reprocessing the whey drained from any type of cheese. Urdă is thus similar to fresh ricotta as its fabrication implies the same technological process.^[16][17] However, Romanian urdă is neither smoked nor baked in the oven like some variants of the Italian ricotta. Urdă has been produced by Romanian shepherds for centuries^[18] and is consequently regarded by Romanians as a Romanian traditional product.^[19]

In Greece, very similar to ricotta are anthotyros (ανθότυρο) and manouri (μανούρι), made from sheep or goat milk. Similarly in Cyprus, anari (αναρή) is made from the same types of milk.

See also[edit]

• List of cheeses
• List of smoked foods
• Hyblean ricotta

References[edit]

Further reading[edit]

• Fabiano, Guatteri (2012). Formaggi. Conoscere e riconoscere le migliori produzioni dell’Italia e dell’Europa (in Italian). De Agostini. ISBN 978-8-84-187697-8.

External links[edit]

• Ingredients, nutritional and product information.
• Ricotta cheese composition and characteristics from the Canadian Dairy Commission.

From Wikipedia, the free encyclopedia

Ricotta
Country of origin	Italy
Source of milk	Sheep, cows, goats, or Italian water buffalo
Texture	Dependent on variety, fresh soft to aged semisoft
Aging time	None or up to a year for aged varieties
Related media on Commons

Ricotta (pronounced [riˈkɔtta] in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.

Ricotta (literally meaning «recooked», «refined») protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to flocculate, forming a fine curd. Once cooled, it is separated by passing the liquid through a fine cloth, leaving the curd behind.

Ricotta curds are creamy white in appearance, and slightly sweet in taste. The fat content varies depending on the milk used.^[1][2] In this form, it is somewhat similar in texture to some fresh cheese variants, though considerably lighter. It is highly perishable. However, ricotta is also made in aged varieties which are preservable for much longer.

History[edit]

The production of ricotta in the Italian peninsula dates back to the Bronze Age. In the second millennium BC, ceramic vessels called milk boilers started to appear frequently and were apparently unique to the peninsula. These were designed to boil milk at high temperatures and prevent the milk from boiling over. The fresh acid-coagulated cheeses produced with these boilers were probably made with whole milk.^[3]

However, the production of rennet-coagulated cheese overtook the production of fresh whole-milk cheeses during the first millennium BC. Bronze cheese graters found in the graves of the Etruscan elite prove that hard-grating cheeses were popular with the aristocracy. Cheese graters were also commonly used in ancient Roman kitchens.^[3] Unlike the fresh acid-coagulated cheese, aged rennet-coagulated cheese could be preserved for much longer.^[4]

The increased production of rennet-coagulated cheese led to a large supply of sweet whey as a byproduct. Cheesemakers then started using a new recipe, which used a mixture of whey and milk to make the traditional ricotta as it is known today.^[3]

The ancient Romans made ricotta, but writers on agriculture such as Cato the Elder, Marcus Terentius Varro, and Columella do not mention it. They described the production of rennet-coagulated cheese but did not write about milk boilers or acid-coagulated cheese. A likely reason is that ricotta was not profitable because its very short shelf life did not allow distribution to urban markets. Ricotta was most likely consumed by the shepherds who made it. Even so, evidence from paintings and literature indicates that ricotta was known and likely eaten by Roman aristocrats as well.^[3]

Ceramic milk boilers were still used by Apennine shepherds to make ricotta in the 19th century AD. Today, metal milk boilers are used, but production methods have changed little since ancient times.^[3]

Manufacturing process[edit]

Whey protein is a kind of milk protein^[5] but there are numerous other milk proteins.^[6] Whey itself comprises less than 1% of total milk protein, by weight. Accordingly, ricotta production requires large volumes of input milk. The production process entails the use of heat and acid to coagulate whey protein from whey solution. The whey solution is heated to a near-boiling temperature, much hotter than during the production of the original cheese, of which the whey is a remnant.^[7]

Fresh variants[edit]

Ricotta di Bufala Campana and Ricotta Romana are notable varieties produced in Italy and protected by the European Union’s Protected Designation of Origin regulation. Ricotta di Bufala Campana is made from the whey left over after the production of Mozzarella di Bufala Campana, a protected variety of buffalo mozzarella. Ricotta Romana is made from the whey of sheep milk.
^[8]

Aged variants[edit]

Fresh ricotta can be subject to extra processing to produce variants which have a much longer shelf life. These production methods include salting, baking, smoking, and further fermentation.

Ricotta salata is a pressed, salted, dried, and aged variety of the cheese. It is milky-white and firm and used for grating or shaving. Ricotta salata is sold in wheels, decorated by a delicate basket-weave pattern.

Ricotta infornata (baked ricotta) is produced by placing a large lump of soft ricotta in the oven until it develops a brown, lightly charred crust, sometimes even until it becomes sandy brown all the way through. Ricotta infornata is popular primarily in Sardinia and Sicily, and is sometimes called ricotta al forno.

Ricotta affumicata (smoked ricotta) is similar to ricotta infornata and is produced by placing a lump of soft ricotta in a smoker until it develops a grey crust and acquires a charred wood scent, usually of oak or chestnut wood, although, in Friuli, beech wood is used, with the addition of juniper and herbs.^[9]

Ricotta forte, also known as ricotta scanta, is produced from leftovers of any combination of cow, goat, or sheep milk ricotta. These are allowed to age for about a year, during which salt is added and the cheese mixed every two or three days to prevent the growth of mold. The end result is a soft and creamy brown paste which has a very pungent and piquant taste.^[10][11] It is produced in the southern part of the Province of Lecce and sold in glass jars. It is smeared on bread, mixed with tomato sauces for pasta, or added to vegetable dishes.

Common culinary uses[edit]

Like mascarpone in northern Italian cuisine, ricotta is a favorite component of many Italian desserts, such as cheesecakes and cannoli. Also, a variety of different cookies include ricotta as an ingredient.

Ricotta can be beaten smooth and mixed with condiments, such as sugar, cinnamon, orange flower water, strawberries, 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 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 Neapolitan pastiera, one of Italy’s many «Easter pies».^[12]

Ricotta is also commonly used in savory dishes, including pasta, calzone, stromboli, pizza, manicotti, lasagne, and ravioli.

It also is used as a mayonnaise substitute in traditional egg or tuna salad^{[citation needed]} and as a sauce thickener.

Similar non-Italian cheeses[edit]

In the United States, American ricotta is almost always made of cow’s milk whey, as opposed to Italian ricotta which is typically made from the whey of sheep, cow, goat, or Italian water buffalo milk. While both types are low in fat and sodium, the Italian version is naturally sweet, while the American is a little saltier and moister.

In France, ricotta is known as recuite and can be made from cow, sheep or goat milk. The name and technique of preparation change according to the region where it is produced: it is called Greuil,^[13] Breuil^[14] or Sérou in Gascony, Zenbera in the Basque country, Brousse in Provence, Brocciu in Corse and Sérac in the Alps.

In Tunisia, the rigouta from the city of Béja is a close relative to the ricotta, except that it is always fresh-soft and is not aged. It is exclusively made from the whey of Sicilo-Sarda sheep’s milk.^[15] Rigouta is also used as the basis of several preparations and dishes of Tunisian cuisine.

In Spanish, ricotta is known as requesón. It can be salted or sweetened for cooking purposes. It was brought to Mexico by the Spaniards, although it is not as commonly used as queso fresco. It is sometimes used as filling for tlacoyos and tacos dorados, and in the central west area (Jalisco, Michoacán, and Colima) it is spread over tostadas or bolillos, or served as a side to beans. In Portugal and Brazil, a similar product is called requeijão.

In the Balkans, Romanian urdă (Romanian pronunciation: [ˈurdə]), Macedonian urda (урда) and Bulgarian izvara (извара) are made by reprocessing the whey drained from any type of cheese. Urdă is thus similar to fresh ricotta as its fabrication implies the same technological process.^[16][17] However, Romanian urdă is neither smoked nor baked in the oven like some variants of the Italian ricotta. Urdă has been produced by Romanian shepherds for centuries^[18] and is consequently regarded by Romanians as a Romanian traditional product.^[19]

In Greece, very similar to ricotta are anthotyros (ανθότυρο) and manouri (μανούρι), made from sheep or goat milk. Similarly in Cyprus, anari (αναρή) is made from the same types of milk.

See also[edit]

• List of cheeses
• List of smoked foods
• Hyblean ricotta

References[edit]

Further reading[edit]

• Fabiano, Guatteri (2012). Formaggi. Conoscere e riconoscere le migliori produzioni dell’Italia e dell’Europa (in Italian). De Agostini. ISBN 978-8-84-187697-8.

External links[edit]

• Ingredients, nutritional and product information.
• Ricotta cheese composition and characteristics from the Canadian Dairy Commission.

Что Такое рикотта- Значение Слова рикотта

рикотта

     (ит. ricotta). Итальянский сыр, приготавливаемый из сыворотки, а не из молока. В зависимости от местности имеются небольшие вариации во вкусе этого сыра, который всегда именуется по провинции: рикотта сицилиано, рикотта романо, рикотта пьемонтезе и т.д. Кроме того, сыр рикотта различают по плотности — рикотта дольче (без соли), рикотта молитерно (подсоленный, суховатый), рикотта форте (не выдержанный, мягкий). Рикотта используется в итальянской кухне как творог в начинки пирогов, в вареники, в ленивые вареники (по-итальянски — gnocchetti di ricotto).

(Кулинарный словарь В.В. Похлебкина, 2002)

* * *

итальянский творожный сыр, сделанный из сыворотки, образующейся при изготовлении сыров из коровьего и козьего молока; сыр без корочки, с зернистой, рассыпчатой текстурой.Рикотта используется в кулинарии на канапе и в сэндвичах, в салатах, в начинках для блинчиков, в соусах для пасты, в фаршах и в кляре или в качестве ингредиента для ньёкки. Рикотта употребляют и как десерт с сахаром и вареньем или смешивают с марсалой или с уксусной приправой. Рикотта служит ингредиентом двух итальянских специалитетов: кассата, пирожное с шоколадом «рикотта» и засахаренным фруктом, и кростата ди рикотта – пирожок с начинкой из рикотта, тертого апельсина и лимонной стружки, сахара, изюма, миндаля, кедровых орехов, засахаренных апельсиновых корок и яичного желтка.

* * *

     Итальянский белый, похожий на творог сыр. Бывает соленым, несоленым, кисловатым, в виде мягкой массы с добавлением трав. Его жирность от 35 до 48% Изготавливают из коровьего молока или смеси молока коровы и буйволицы, из овечьего молока.

* * *

(Источник: «Объединенный словарь кулинарных терминов»)

Рикотта

Рикотта — для южной кухни обязательна несоленая, похожая на творог рикотта, которую еще называют — свежие сырные сливки. Ее делают главным образом в областях Пекорино, на островах Сицилия и Сардиния, а также в провинции Латиум.

В Северной и Центральной Италии рикотту делают из коровьего и из смеси молока коровы и буйволицы. Жирность рикотты из коровьего молока — 35%, ниже чем из овечьего (48%), и не достигает тонкого характерного вкуса последнего. Рикотта из овечьего молока продается на юге Италии весной и в начале лета, она является составной частью многих традиционных пасхальных блюд, например, Кассата сицилиана. Рикотту для салата делают из коровьего молока, солят и кладут под пресс, потому она такая крепкая. Ее едят с хлебом или салатом, используют в качестве начинки. Она продается в копченом и печеном видах. Другие виды рикотты из овечьего молока подают с хлебом или трут на блюдо.

Словарь кулинарных терминов.2012.

Синонимы:

сыр