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Originalmente inviato da Cannoli
Can anyone suggest a good variation on spaghetti alla norma? This is the dish i make best  My main diffrence is to use mozzarella instead of riccotta, beacuse riccotta is a pain to get hold of here  Or good riccotta anyway.. And i found chopping aubergines length ways (catania style?) seems to make a diffrence for some reason |
It's easy to make ricotta. Mozzarella could never be a suitable substitute.
To make ricotta, put whole milk in a pot and heat it up to 82 or 83 degrees celsius. Stir in some salt, and then add plain white vinegar, one 48th of the volume of milk. (So one cl of vinegar for every 48 cls of milk). Take the pot off the heat and stir the mixture for a few minutes before letting it sit for at least an hour. After that, strain the curds through cheese cloth and you will have ricotta.
As for your question about espresso, it will be basically impossible for you to make the sort of espresso that you are used to getting in a shop with your machine, as it is steam powered, not pump powered. A steam powered machine cannot produce enough pressure to properly extract espresso, it's basically a Moka pot with the parts in a different order.
Hope I was helpful.
If you go clerkenwell road (pronounced clark-en-well) there is loads of Italian cafes 
And good bars at night time!! I think this is were the 1st Italian immigrants lived, there's even an Italian church (Chiesa di Mazzini) and a street called 'Sicilian avenue'
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