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Tomato Sauce With Ricotta and Pecorino Cheese
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Tomato Sauce With Ricotta and Pecorino Cheese

5/5
Tasty Italian tomato sauce with Ricotta and Pecorino Romano PDO cheese. Perfect for seasoning exquisite pasta dishes.
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$9.80

Product Code: CS052/1
EAN Code: EAN 8015312775173
Weight: 290 grams
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
“
  • 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.

“

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
“
  • 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).
“
  • 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).

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