Grating cacioricotta is the mature, compact form of the southern Italian cheese, used to finish pasta.
Maturity gives this cacioricotta a firmer texture than the fresh form.
Cacioricotta combines aspects of cheese and ricotta making. Mature examples have a compact paste that can be grated over food. Producers use different milks and blends, including cow’s milk and mixed cow’s, goat’s and sheep’s milk; the label identifies the product you are buying.
Choose a piece firm enough to grate. Weigh the edible portion required and grate it into a bowl, keeping the 40 g cacioricotta distinct from the other cheese until both are added to the hot pasta.
For ferricelli with pezzente and horseradish, grate 40 g cacioricotta. It joins the separately measured Canestrato di Moliterno before the fresh horseradish is grated over the plated pasta.
Fold the two cheeses into the hot, sauced ferricelli. Finish the plates with freshly grated horseradish, adding it gradually as directed. The cacioricotta amount remains 40 g for the original batch.
Look for mature cacioricotta intended for grating and check the milk on the label. Fresh cacioricotta is a softer preparation. Ricotta salata and peppered caciotta have their own identities; the name on the counter should match the recipe ingredient.
Keep the cheese wrapped or in its labeled container under the storage conditions given by the producer. Grate the amount for the dish during preparation and cover it until needed.
Milk varies between producers. Choose a mature product suitable for grating and read its label rather than treating one blend as universal.
This dish uses 40 g of grated mature cacioricotta. Soft fresh ricotta does not provide the same measured grated-cheese finish.
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