Recipes › Cheese › Homemade Cacioricotta Recipe

Homemade Cacioricotta Recipe

Recipe by Pedro M. A. Neves

Cacioricotta is a traditional Italian cheese blend that combines the richness of aged pecorino with creamy fresh ricotta, creating a versatile ingredient for pasta, bread, and savory pastries. This homemade version captures the authentic texture and tangy-sweet flavor profile of the original without requiring specialized equipment. Perfect for bringing authentic Italian flavors to your kitchen.

Ingredients

• 250g fresh whole milk ricotta, drained overnight in cheesecloth
• 100g aged pecorino Romano cheese, finely grated
• 30g Parmigiano-Reggiano cheese, finely grated
• 1 large egg yolk, room temperature
• 2 tablespoons unsalted butter, softened
• 1 teaspoon freshly ground black pepper
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly grated nutmeg
• 2 tablespoons fresh Italian parsley, finely chopped

Instructions

1. Drain the ricotta overnight by wrapping it in fine cheesecloth and suspending it in the refrigerator to remove excess whey.

2. Grate the aged pecorino Romano and Parmigiano-Reggiano cheeses using a microplane or box grater to achieve a fine, uniform texture.

3. Place the drained ricotta in a medium bowl and break it apart gently with a fork until it reaches a crumbly consistency.

4. Add the grated pecorino and Parmigiano-Reggiano to the ricotta and fold together with a spatula until evenly distributed.

5. Incorporate the softened butter and egg yolk into the cheese mixture, folding gently until the mixture becomes slightly mousse-like but still maintains texture.

6. Season with black pepper, salt, nutmeg, and fresh parsley, folding carefully to distribute seasonings throughout.

7. Taste and adjust seasonings if needed, adding more salt or cheese depending on preference and intended use.

Substitutions

• For vegetarian versions, use vegetarian-rennet pecorino and ricotta instead of traditional varieties
• Substitute the egg yolk with 2 tablespoons of heavy cream if eggs are not tolerated
• Use Grana Padano in place of Parmigiano-Reggiano for a slightly milder flavor
• Replace fresh parsley with fresh mint or basil for different regional variations

Tips

• The texture of cacioricotta should be spreadable but still maintain distinct cheese curds—avoid over-mixing which creates a paste-like consistency
• Use cacioricotta within 3-4 days, stored in an airtight container in the refrigerator for best flavor and food safety
• This cheese blend works beautifully as a filling for fresh pasta, topping for crostini, or mixed through hot pasta with a drizzle of olive oil
• Ensure all ingredients are at room temperature before mixing to create the smoothest, most cohesive final product

Cacioricotta originates from Southern Italy, particularly Calabria and Sicily, where it has been used for centuries as a way to extend precious aged cheeses by combining them with more abundant fresh ricotta. This practical blend became a beloved ingredient in Italian regional cooking, appearing in traditional pasta dishes, savory pies, and as a spread for bread.

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