Ricotta and figs
Ricotta, sugar, fig jam (baked figs, grated lemon peel), milk, milk proteins, cream.
Ricotta has considerable nutritional properties. It is an excellent source of protein, as it contains whey proteins that have a biological value higher than 90, higher than those of cheese and meat. It has a low fat content and calories, even if you need to make the appropriate distinctions. In fact, ricotta is a very variable food, depending on the method of preparation. To produce ricotta we start from the whey, which is often added with pure milk or cream to increase the yield and make the product more creamy and tasty. Depending on the amount of milk or cream added, you will have a fat content ranging from 5% to 15-20%. In the first case the product will have very positive nutritional characteristics, in the second the opposite will be true. The dried figs are obtained from the harvest of the fruit when it has reached full ripeness and from its consequent drying in the sun, which is followed by a chemical treatment of pest control from possible pests. In order for the fig to reach an optimum degree of drying it is necessary to lose about 35% of the water contained therein. In Italy the varieties of figs most used to obtain dried figs are: Brogiotto, Dottato, Farà.