Category Sauces & Cream

Tomato Sauce With Ricotta and Pecorino Cheese

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Tasty Italian tomato sauce with Ricotta and Pecorino Romano PDO cheese. Perfect for seasoning exquisite pasta dishes.

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$9.99

Region: Piemonte

Product Code: CS052/1

EAN Code: EAN 8015312775173

Weight: 290 grams

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About this Product

This sauce is prepared with Italian tomatoes and two typical Italian cheeses: ricotta and pecorino. Ricotta was already produced since Egyptians and Sumerians, and was also used extensively in Greek and Roman times until the Middle Ages, when it seemed to temporarily disappear. San Francesco reintroduced it, according to Christian myths, at the end of the 12th century, teaching its production to shepherds. Pecorino Romano has millenary origins: in 48 b.C. Virgil, describing its nutritional properties, said that every Roman soldier had to consume 27 grams of it a day. Also thanks to its ease of transport and storage, its processing technique spread over the centuries in Tuscany and Sardinia.

Ingredients

Tomato 60%
water
sunflower seed oil
CHEESE
ricotta CHEESE 4%
pecorino Romano DOP CHEESE 3%
onion
sugar
double tomato concentrate 2%
salt
starch
spices
vegetal fiber
acid: lactic acid
parsley
Tomato Origin: ITALY

Allergens in products :

milk
dairy products

May contain:

fish
eggs
celery
soy
nuts
mustard
GLUTEN FREE

How to use

The sauce is ready to be poured directly over freshly drained pasta. It can be heated over low heat or in the microwave. We recommend finishing cooking the pasta by sautéing it in the pan with the sauce for one minute. Try it also on bread or as a sauce for stew recipes, also excellent to prepare pizza and lasagne.

Recipe

Lasagna

Ingredients

21 lasagna sheets
250 g of grated Parmesan
Sauce with Ricotta and DOP Pecorino Romano – Cascina San Cassiano
1 L of whole milk
100 g of 00 flour
1 pinch of salt
100 g of butter
nutmeg to taste

Guidelines

Prepare the bechamel by heating the milk.
In a separate saucepan, melt the butter over low heat: once it is completely melted, remove the heat and add the sifted flour.
Stir vigorously with the help of an electric whisk until a homogeneous and lump-free mixture is obtained.
Put everything back on the heat and cook for a few more minutes. In the meantime, the milk should be warm, then add the nutmeg and then add the liquid to the melted butter and flour.
Stir everything again and cook for another 5 – 6 minutes on low heat.
In a 30 x 20 cm rectangular baking dish, distribute a first thin layer of béchamel on the bottom.
Lay the lasagna and sprinkle again with bechamel, then with the sauce with Ricotta and DOP Pecorino romano cheese and finally with grated Parmesan.
Repeat the operation until the pan is filled and finish with a layer of tomato sauce and grated Parmesan (abundant).
Bake in a preheated static oven at 200 ° C for 25 minutes (or in a 180 °C fan oven for just 15 minutes).