Thanks for sharing a great dessert.
We must give credit to Sicily for giving us some delicious desserts made with ricotta cheese. Ricotta is not a cheese but a creamy curd. The curd is cooked twice, so the name “ricotta means” re-cooked. The leftover hot whey of milk used for cheese making has milk solids and a protein called albumin, which solidifies under high heat. When the whey is reheated (re-cooked) the solid milk parts are skimmed off to drain, and this is called ricotta cheese.The foam of the whey when it is being recooked is called zabbina in Sicilian.
According to the food historian, Clifford Wright, Professor Santi Correnti, chairman of the history department of the University of Catania and a preeminent historian of Sicily, wrote that during the reign of the Sicilian King Frederick II, in the early thirteenth century, the king and his hunting party came across the hut of a dairy farmer…
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