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08 January 2015

Ricotta with Honey and Pistachios


I made this recipe after watching my husband eat his fresh ricotta with sheer enjoyment for so many years. Ricotta and honey are partners in the Italian palate  (even with the gelato flavors). I tasted it only once but I couldn't make myself eat more than a teaspoon because I taste the milky flavor too much in it like all fresh cheeses. I am very picky with my cheese. I prefer the ones with more days on them, the aged ones in which traces of dairy-flavor are all gone. There are some variants of aged ricotta which I can eat though, usually with pasta. They are affumicata (smoked), infornata (oven-baked), salata (salted) and forte (strong).


If you really want to enjoy the combined flavors of ricotta and honey, I think the dark kind of honey complements the ricotta well. For the second time, I had to try the ricotta with this kind of honey. Since dark honey has more structure, rounder and has a deeper flavor (or perhaps because it covers more the dairy flavor), I can proudly say that I went for the second teaspoon. And mixed with pistachios? That was why I went for a second round. If you are wondering which kind of honey is good, try buckwheat or chestnut. They are rich in vitamins, minerals and antioxidants like all kinds of dark honey.

Ricotta is low in sodium and in fat and you can even find low-fat ricotta. So go ahead and make a dip with your teaspoon! For the Ricotta with Honey and Pistachios recipe, you can check it out at Skinny Ms., a site where I share my healthy recipes. I hope you enjoy this one! 

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