My zia Niluzza who lives in Ragusa is an excellent cook and when I visit her she fusses over me and cooks constantly.
Ricotta is one of the most common ingredients in her kitchen and she must eat it fresh – made on the day and preferably eaten warm. Any ricotta which is one day old (it is never older) is cooked.
One day, I had been speaking to her about frittate (plural) and how I had read in a book about Sicilian cuisine that frittate were not common in Sicily.
The next day I found her preparing this a simple frittata (see photo) made with crumbled fresh pork sausage, freshly laid free range eggs and ricotta. Sicilians do make frittata but in Sicilian, it is sometimes referred to as milassata and frocia. I have already written about this on Janet Clarkson’s blog: The Old Foodie, An authentic frittata).
Ricotta can be made with sheep’s milk or cow’s milk. Sheep’s milk ricotta is sweeter tasting and smoother. Either type of ricotta is suitable.
A frittata is never baked; fritta means fried in Italian.