{"id":1433,"date":"2010-07-07T08:38:18","date_gmt":"2010-07-07T06:38:18","guid":{"rendered":"https:\/\/gustini.fr\/blog\/generalites\/ricotta-fromage-frais-polyvalent\/"},"modified":"2010-07-07T08:38:18","modified_gmt":"2010-07-07T06:38:18","slug":"ricotta-fromage-frais-polyvalent","status":"publish","type":"post","link":"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/ricotta-fromage-frais-polyvalent\/","title":{"rendered":"Ricotta \u2013 le fromage frais polyvalent"},"content":{"rendered":"

Un autre candidat de notre vote Facebook : Mon fromage italien pr\u00e9f\u00e9r\u00e9, le Ricotta, d’une polyvalence incroyable.<\/p>\n

La fabrication du Ricotta<\/h2>\n

Le fromage italien Ricotta<\/strong> est en fait un produit issu des r\u00e9sidus de la fabrication d’autres types de fromages tels que le Parmesan, la Mozzarella, le Pecorino ou le Grana Padano, car il est fabriqu\u00e9 \u00e0 partir de leur petit-lait. La source du lait n’est pas sp\u00e9cifi\u00e9e, il peut donc provenir de brebis, de ch\u00e8vres et de vaches. \u00c0 ce petit-lait, qui ne contient pas de cas\u00e9ine mais beaucoup de prot\u00e9ines, on ajoute de l’acide citrique \u00e0 environ 90\u00b0C. Sous l’effet de la chaleur et de l’acidit\u00e9, le lait coagule. Ensuite, la masse est \u00e0 nouveau chauff\u00e9e (Ricotta signifie \u00ab recuit \u00bb), permettant ainsi la s\u00e9paration de la masse fromag\u00e8re et du liquide. La masse est \u00e9cume avec de petits paniers. C’est pourquoi les pains de fromage frais sont beaucoup plus petits qu’un pain entier de Parmesan.<\/p>\n

\"Ricotta
Ricotta fra\u00eeche<\/figcaption><\/figure>\n

Recettes de Ricotta<\/h2>\n

Il existe du Ricotta frais ou fum\u00e9, nomm\u00e9 Ricotta affumicata. Nous proposons les deux variantes dans la cat\u00e9gorie des fromages frais<\/a> de notre boutique.
\nComme le fromage est fabriqu\u00e9 \u00e0 partir de petit-lait, il est, contrairement \u00e0 d’autres vari\u00e9t\u00e9s, tr\u00e8s pauvre en graisse. Il est utilis\u00e9, par exemple, pour farcir des p\u00e2tes comme les tortellinis et les raviolis. Il est \u00e9galement appr\u00e9ci\u00e9 comme ingr\u00e9dient dans la pr\u00e9paration de desserts : un cheesecake peut \u00eatre pr\u00e9par\u00e9 avec, mais aussi de d\u00e9licieuses cr\u00e8mes au fromage avec de la cannelle, du sucre et de l’eau de fleur d’oranger. Une sp\u00e9cialit\u00e9 sicilienne est le Cannoli, un tube de p\u00e2te rempli de Ricotta.<\/p>\n

Le Ricotta est donc un fromage pour les amoureux du sucr\u00e9\u2026<\/p>\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Le Ricotta, fromage italien pris\u00e9, est fabriqu\u00e9 \u00e0 partir du petit-lait restant de la production d’autres fromages et peut provenir de lait de brebis, ch\u00e8vre ou vache. Ajoutant de l’acide citrique et en r\u00e9chauffant, le fromage est s\u00e9par\u00e9 et collect\u00e9 avec des paniers. Consomm\u00e9 frais ou fum\u00e9, le Ricotta, riche en prot\u00e9ines mais faible en mati\u00e8res grasses, est id\u00e9al pour les p\u00e2tes farcies ou les desserts comme les cheesecakes ou les Cannoli siciliens.<\/p>\n","protected":false},"author":2,"featured_media":1432,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1433","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ingredients-dorigine"],"yoast_head":"\nRicotta \u2013 le fromage frais polyvalent - Gustini - Passione italiana<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/ricotta-fromage-frais-polyvalent\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ricotta \u2013 le fromage frais polyvalent - Gustini - Passione italiana\" \/>\n<meta property=\"og:description\" content=\"Le Ricotta, fromage italien pris\u00e9, est fabriqu\u00e9 \u00e0 partir du petit-lait restant de la production d'autres fromages et peut provenir de lait de brebis, ch\u00e8vre ou vache. Ajoutant de l'acide citrique et en r\u00e9chauffant, le fromage est s\u00e9par\u00e9 et collect\u00e9 avec des paniers. Consomm\u00e9 frais ou fum\u00e9, le Ricotta, riche en prot\u00e9ines mais faible en mati\u00e8res grasses, est id\u00e9al pour les p\u00e2tes farcies ou les desserts comme les cheesecakes ou les Cannoli siciliens.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/ricotta-fromage-frais-polyvalent\/\" \/>\n<meta property=\"og:site_name\" content=\"Gustini - Passione italiana\" \/>\n<meta property=\"article:published_time\" content=\"2010-07-07T06:38:18+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.gustini.fr\/blog\/wp-content\/uploads\/2024\/02\/ricotta_fresca.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"400\" \/>\n\t<meta property=\"og:image:height\" content=\"400\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jens Depenau\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jens Depenau\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/ricotta-fromage-frais-polyvalent\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/ricotta-fromage-frais-polyvalent\/\"},\"author\":{\"name\":\"Jens Depenau\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/#\/schema\/person\/da0431da8092858c78309d7c264074fe\"},\"headline\":\"Ricotta \u2013 le fromage frais polyvalent\",\"datePublished\":\"2010-07-07T06:38:18+00:00\",\"dateModified\":\"2010-07-07T06:38:18+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/ricotta-fromage-frais-polyvalent\/\"},\"wordCount\":320,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/#organization\"},\"articleSection\":[\"Ingr\u00e9dients d\u2019origine\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/ricotta-fromage-frais-polyvalent\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/ricotta-fromage-frais-polyvalent\/\",\"url\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/ricotta-fromage-frais-polyvalent\/\",\"name\":\"Ricotta \u2013 le fromage frais polyvalent - Gustini - Passione italiana\",\"isPartOf\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/#website\"},\"datePublished\":\"2010-07-07T06:38:18+00:00\",\"dateModified\":\"2010-07-07T06:38:18+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/ricotta-fromage-frais-polyvalent\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/ricotta-fromage-frais-polyvalent\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/ricotta-fromage-frais-polyvalent\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Startseite\",\"item\":\"https:\/\/www.gustini.fr\/blog\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Ricotta \u2013 le fromage frais polyvalent\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/#website\",\"url\":\"https:\/\/www.gustini.fr\/blog\/\",\"name\":\"Gustini - Passione italiana\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.gustini.fr\/blog\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"fr-FR\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/#organization\",\"name\":\"Gustini - Passione italiana\",\"url\":\"https:\/\/www.gustini.fr\/blog\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/gustini.fr\/blog\/wp-content\/uploads\/2024\/01\/Gustini_Logo_RGB_Black.png\",\"contentUrl\":\"https:\/\/gustini.fr\/blog\/wp-content\/uploads\/2024\/01\/Gustini_Logo_RGB_Black.png\",\"width\":2775,\"height\":1601,\"caption\":\"Gustini - Passione italiana\"},\"image\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.gustini.fr\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/#\/schema\/person\/da0431da8092858c78309d7c264074fe\",\"name\":\"Jens Depenau\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/8bbe828d9188aa5aa279d183bb452dcd5b165e5eb717d14ab69783c90d2e2f49?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/8bbe828d9188aa5aa279d183bb452dcd5b165e5eb717d14ab69783c90d2e2f49?s=96&d=mm&r=g\",\"caption\":\"Jens Depenau\"},\"url\":\"https:\/\/www.gustini.fr\/blog\/author\/jde\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Ricotta \u2013 le fromage frais polyvalent - Gustini - Passione italiana","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/ricotta-fromage-frais-polyvalent\/","og_locale":"fr_FR","og_type":"article","og_title":"Ricotta \u2013 le fromage frais polyvalent - Gustini - Passione italiana","og_description":"Le Ricotta, fromage italien pris\u00e9, est fabriqu\u00e9 \u00e0 partir du petit-lait restant de la production d'autres fromages et peut provenir de lait de brebis, ch\u00e8vre ou vache. Ajoutant de l'acide citrique et en r\u00e9chauffant, le fromage est s\u00e9par\u00e9 et collect\u00e9 avec des paniers. Consomm\u00e9 frais ou fum\u00e9, le Ricotta, riche en prot\u00e9ines mais faible en mati\u00e8res grasses, est id\u00e9al pour les p\u00e2tes farcies ou les desserts comme les cheesecakes ou les Cannoli siciliens.","og_url":"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/ricotta-fromage-frais-polyvalent\/","og_site_name":"Gustini - Passione italiana","article_published_time":"2010-07-07T06:38:18+00:00","og_image":[{"width":400,"height":400,"url":"https:\/\/www.gustini.fr\/blog\/wp-content\/uploads\/2024\/02\/ricotta_fresca.jpg","type":"image\/jpeg"}],"author":"Jens Depenau","twitter_card":"summary_large_image","twitter_misc":{"\u00c9crit par":"Jens Depenau","Dur\u00e9e de lecture estim\u00e9e":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/ricotta-fromage-frais-polyvalent\/#article","isPartOf":{"@id":"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/ricotta-fromage-frais-polyvalent\/"},"author":{"name":"Jens Depenau","@id":"https:\/\/www.gustini.fr\/blog\/#\/schema\/person\/da0431da8092858c78309d7c264074fe"},"headline":"Ricotta \u2013 le fromage frais polyvalent","datePublished":"2010-07-07T06:38:18+00:00","dateModified":"2010-07-07T06:38:18+00:00","mainEntityOfPage":{"@id":"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/ricotta-fromage-frais-polyvalent\/"},"wordCount":320,"commentCount":0,"publisher":{"@id":"https:\/\/www.gustini.fr\/blog\/#organization"},"articleSection":["Ingr\u00e9dients d\u2019origine"],"inLanguage":"fr-FR","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/ricotta-fromage-frais-polyvalent\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/ricotta-fromage-frais-polyvalent\/","url":"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/ricotta-fromage-frais-polyvalent\/","name":"Ricotta \u2013 le fromage frais polyvalent - Gustini - Passione italiana","isPartOf":{"@id":"https:\/\/www.gustini.fr\/blog\/#website"},"datePublished":"2010-07-07T06:38:18+00:00","dateModified":"2010-07-07T06:38:18+00:00","breadcrumb":{"@id":"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/ricotta-fromage-frais-polyvalent\/#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/ricotta-fromage-frais-polyvalent\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/ricotta-fromage-frais-polyvalent\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Startseite","item":"https:\/\/www.gustini.fr\/blog\/"},{"@type":"ListItem","position":2,"name":"Ricotta \u2013 le fromage frais polyvalent"}]},{"@type":"WebSite","@id":"https:\/\/www.gustini.fr\/blog\/#website","url":"https:\/\/www.gustini.fr\/blog\/","name":"Gustini - Passione italiana","description":"","publisher":{"@id":"https:\/\/www.gustini.fr\/blog\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.gustini.fr\/blog\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"fr-FR"},{"@type":"Organization","@id":"https:\/\/www.gustini.fr\/blog\/#organization","name":"Gustini - Passione italiana","url":"https:\/\/www.gustini.fr\/blog\/","logo":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/www.gustini.fr\/blog\/#\/schema\/logo\/image\/","url":"https:\/\/gustini.fr\/blog\/wp-content\/uploads\/2024\/01\/Gustini_Logo_RGB_Black.png","contentUrl":"https:\/\/gustini.fr\/blog\/wp-content\/uploads\/2024\/01\/Gustini_Logo_RGB_Black.png","width":2775,"height":1601,"caption":"Gustini - Passione italiana"},"image":{"@id":"https:\/\/www.gustini.fr\/blog\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.gustini.fr"]},{"@type":"Person","@id":"https:\/\/www.gustini.fr\/blog\/#\/schema\/person\/da0431da8092858c78309d7c264074fe","name":"Jens Depenau","image":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/www.gustini.fr\/blog\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/8bbe828d9188aa5aa279d183bb452dcd5b165e5eb717d14ab69783c90d2e2f49?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/8bbe828d9188aa5aa279d183bb452dcd5b165e5eb717d14ab69783c90d2e2f49?s=96&d=mm&r=g","caption":"Jens Depenau"},"url":"https:\/\/www.gustini.fr\/blog\/author\/jde\/"}]}},"jetpack_featured_media_url":"https:\/\/www.gustini.fr\/blog\/wp-content\/uploads\/2024\/02\/ricotta_fresca.jpg","_links":{"self":[{"href":"https:\/\/www.gustini.fr\/blog\/wp-json\/wp\/v2\/posts\/1433","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.gustini.fr\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.gustini.fr\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.gustini.fr\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gustini.fr\/blog\/wp-json\/wp\/v2\/comments?post=1433"}],"version-history":[{"count":0,"href":"https:\/\/www.gustini.fr\/blog\/wp-json\/wp\/v2\/posts\/1433\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.gustini.fr\/blog\/wp-json\/wp\/v2\/media\/1432"}],"wp:attachment":[{"href":"https:\/\/www.gustini.fr\/blog\/wp-json\/wp\/v2\/media?parent=1433"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.gustini.fr\/blog\/wp-json\/wp\/v2\/categories?post=1433"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.gustini.fr\/blog\/wp-json\/wp\/v2\/tags?post=1433"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}