​Folded​, whipped or baked into something golden, ricotta ​i​s brilliant and adaptable

This soft, whey‑born staple slips effortlessly from savoury suppers to indulgent celebratory desserts while keeping its cool, milky charm • Sign up here for our weekly food newsletter, Feast My record for making ricotta and lemon ring cake is three minutes and 42 seconds. That doesn’t include heating the oven or baking, or finding a recipe, which is in my head. It does include getting out the utensils (bowl, spatula, grater, scale, ring tin) and the ingredients (ricotta, olive oil, flour, sug...

By Rachel Roddy