Alici Di Menaica In Olive Oil With Bread And Fresh Ricotta Recipes

WHIPPED RICOTTA WITH OLIVE OIL AND ROSEMARY

Steps:

• Using an electric mixer, whip the ricotta until light and airy, about 2 minutes. Transfer to a serving plate and use a spoon to create a well in the center. Fill with the olive oil and sprinkle with the rosemary. Generously sprinkle with salt and pepper.
• Prepare a grill for medium-high heat. Drizzle the bread with olive oil and sprinkle with salt. Grill on the oiled side until toasted, about 2 minutes. Serve with the ricotta.

OLIVE OIL BREAD

Steps:

• In a large bowl mix together the warm water (110 degrees), yeast, sugar, salt, and olive oil. Stir in 2 cups of the flour in order to make a soft ball. Knead in additional flour so that dough is soft and not sticky. Place kneaded dough in a medium size greased bowl. Cover and let rise until doubled in size.
• Punch down dough, and form into ball or loaf shape. Place onto a greased cookie sheet. Cover and let rise for 15 to 20 minutes. Preheat the oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven for 30 to 40 minutes, until golden brown.

TORTIERA DI ALICI (ITALIAN BAKED ANCHOVIES)

Steps:

• Slice open the bottom of each anchovy and pull out the bone. Open each fillet as you would a book and arrange in the bottom of a shallow dish. Pour white vinegar on top. Marinate in the refrigerator for 2 hours. Drain and discard the vinegar.
• Preheat oven to 325 degrees F (165 degrees C). Brush a baking dish lightly with olive oil.
• Mix bread crumbs, capers, parsley, and garlic together in a bowl.
• Sprinkle some of the bread crumb mixture into the bottom of the baking dish. Arrange some anchovies in a single layer in the baking dish, still open like a book. Brush lightly with olive oil; cover with some of the bread crumb mixture. Repeat layers with remaining anchovies, olive oil, and bread crumb mixture.
• Bake in the preheated oven until top is crispy and lightly browned, about 20 minutes.

ACINI DI PEPE PASTA WITH GARLIC AND OLIVES

Steps:

• Cook acini di pepe in a pasta pot of boiling salted water (3 Tbsp salt for 6 qt water), stirring occasionally, until al dente. Drain well in a sieve. Transfer to a bowl.
• Meanwhile, heat oil and butter in a 10-inch heavy skillet over medium-high heat until foam subsides, then sauté garlic with red-pepper flakes until golden, about 2 minutes. Stir in olives. Toss with pasta. Season with salt and pepper.

ONE-BOWL RICOTTA OLIVE OIL POUND CAKE

Steps:

• Heat the oven to 350ºF. Lightly grease a 9×5" loaf pan or a 10-12-cup Bundt pan (or spray with nonstick cooking spray). If using a loaf pan, line it with parchment paper, leaving about 2" of excess on each side to help you lift the cake out of the pan. If using a Bundt, sprinkle the inside of the pan with sugar, including the center cone.
• In a large bowl, whisk together the eggs, ricotta, and sour cream until combined. Add the oil and vanilla and mix until well blended. Whisk in the sugar, baking powder, salt, and zest until well combined. Using a rubber spatula, fold in the flour until just incorporated.
• Scrape the batter into the prepared pan and smooth the top with the spatula. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 50-65 minutes for the loaf pan, 40-55 minutes for the Bundt, rotating the pan halfway through baking.
• Transfer to a wire rack and let the cake cool in the pan for at least 1 hour before unmolding and slicing.

ALICI DI MENAICA IN OLIVE OIL WITH BREAD AND FRESH RICOTTA

Steps:

• Rinse the anchovies under cold running water, pulling off the salt particles gently with your fingers. Remove the fins and collarbone. Starting at the collarbone, pierce the underside of the fish with your thumbnail and move down the belly to separate into two fillets. Remove the backbone and large bones, leaving the small edible ones. Pat dry. Repeat with each fish.
• Place the anchovies, flesh side up, on a small plate and pour the vinegar over them just to cover. Let stand for 20 seconds and pour off. Pour enough olive oil over the anchovies to cover.
• On each of 4 plates, place a mound of 2 to 3 tablespoons ricotta. Drizzle a pool of oil around and over the cheese. Season the oil and ricotta with salt and pepper. Lay an anchovy fillet over each mound. Serve with toasted bread.