Don't like ricotta? It's because you've never had fresh, warm ricotta, just out of the pot, smeared on some warm bread with a pinch of salt. It's conversion day. You, yes you, can make your own ricotta.
Put 2 qts whole milk in a saucepan on med and bring to a simmer. Meanwhile put pasta water on to boil, yes with salt.
Saute about 6 chopped garlic cloves in 3 tbsp butter. When golden add a pound of thawed and squeezed chopped spinach. When it's absorbed the garlic add a tsp salt and another 3 tbsp butter and cook a few min. Set aside.
When milk gets to a simmer add and stir in immediately either 3/4 c whey, or 3 tbsp lemon juice. Remove the milk from heat and just let the cheese form for 20 min.
When you see the cheese form it'll look like loose cottage cheese. Skim it off with a slotted spoon or that big flat round ladle with holes in it, and drain in a fine colander or cloth.
Put pasta in the boiling salted water, (1 lb linguini). When cooked remove, add spinach and a drizzle of oil and toss. Add the cheese to the pasta.
Salt and pepper to taste. Buon Appetito!
Ingredients:
2 qts whole milk
6 cloves garlic
Butter of course
3/4 c whey or 3 tbsp lemon juice
1 lb linguine
Gadgets: Pasta pot, skillet, knife and chopping board, slotted spoon, a fine strainer or cheesecloth.
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