CANTALOUPE WITH RICOTTA AND PISTACHIOS
Start the day on a bright note with fresh melon and crunchy nuts.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 4
Steps:
- Divide ricotta between two small bowls; sprinkle with pistachios. Serve with cantaloupe, drizzled with honey, if desired.
Nutrition Facts : Calories 200 g, Fat 12 g, Fiber 2 g, Protein 11 g
RICOTTA WITH CANTALOUPE, PISTACHIOS, AND PROSCIUTTO
In another one of my recipes I mentioned my "love affair with Ricotta" and here is another example.
Provided by Melanie B.
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Gently mix together the ricotta, cantaloupe, salt, and prosciutto.
- Place into 4 small bowls. Top with pistachios and a drizzle of honey.
- Enjoy!
Nutrition Facts : Calories 86.6, Fat 4.2, SaturatedFat 1.7, Cholesterol 9.5, Sodium 187.2, Carbohydrate 8.6, Fiber 0.6, Sugar 6.3, Protein 4.5
CANNOLI FILLED WITH PISTACHIO RICOTTA
Provided by Food Network
Categories dessert
Yield 4 to 6 servings (8 large or 12
Number Of Ingredients 14
Steps:
- Soak the dried cranberries in the amaretto in a small bowl for 30 minutes.
- Combine the ricotta and sugar in a small bowl and whip until smooth. Add the mascarpone and stir to incorporate. Be careful not to overmix, or the mascarpone might separate. Fold in the pistachios and dried cranberries with their soaking liquid.
- Transfer to a pastry bag fitted with a plain tip and pipe the mixtrue into the cannoli shells. If you don't have a pastry bag, put the filling into a plastic bag, snip off 1 corner, and squeeze the filling out into the pastry shells. (Do this close to serving time so the shells won't lose their crispness.) Refrigerate until serving time.
- To serve, dust with confectioners' sugar, using a sieve. Serve chilled.
- Prepare a sanitizing solution of 1 quart of water and 1 tablespoon of household bleach.
- Rinse a large stainless steel or enameled stockpot or soup pot with the sanitizing solution and pour the milk and cream into the pot. Place over medium-high heat and bring to a boil, stirring as necessary with a sanitized spoon so the milk doesn't scorch on the bottom of the pot. Reduce the heat to low and stir in the lemon juice. Continue stirring slowly until the milk curdles and white curds float to the top. Remove from the heat and cover. Wait for 5 minutes while the curds solidify slightly and become firmer.
- Rinse a colander and a large piece of muslin or several layers of cheesecloth in the sanitizing solution. Wring out the cloth to release the excess water. Line the colander with the cloth and set the colander in the sink or over a large bowl.
- Using a sanitized perforated spoon, gently ladle the curds into the colander. Let the whey drain for 30 minutes, or until the ricotta is still moist but fairly dry.
- After about 15 minutes, lift the edges of the cloth toward the center of the colander to loosen the cheese from the cloth and facilitate draining. If the ricotta is still too liquid and runny in texture after 30 minutes, gather the edges of the cloth together using 1 hand, wrap a piece of kitchen string around the gathered cloth to form a bag, and tie it closed. Hang the bag containing the cheese from the faucet or the handle of a kitchen cabinet door and allow the excess whey to drip from the bag into the sink or a bowl.
- If adding salt, transfer the ricotta to a sanitized bowl and stir in the salt. Place the ricotta in an airtight container and store it in the refrigerator. Use within 5 days.
- Yield: 3 1/4 cups
- Cut the egg roll wrappers into circles 4 inches in diameter. Roll the wrappers around mold or pieces of aluminum tubing that are 1-inch in diameter and 4 1/2 to 5 inches in length. Moisten the overlapped flap of dough with water to seal each wrapper.
- Heat the oil in a large skillet until hot but not smoking, about 350 degrees F. Add the shells, still on the tubing, and fry, turning with tongs as necessary, until golden brown and cripsy on all sides. Remove immediately, using tongs, and stand the tubing on end on paper towels to drain. When cool, slip the cannoli shells off of the tubing.
- Yield: 8 large or 12 mini cannoli shells
CANTALOUPE AND PROSCIUTTO WITH BASIL OIL
Categories Fruit Appetizer Quick & Easy Cantaloupe Basil Summer Prosciutto Gourmet Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- On a baking sheet toast pine nuts until golden, about 5 minutes, and cool. In a blender purée basil with oil until basil is minced. Pour purée through a very fine sieve into a bowl, pressing hard on solids, and discard solids.
- Halve and seed cantaloupe. Cut melon into 1/4-inch-thick wedges and discard rind.
- Spoon basil oil onto 4 plates. Arrange melon decoratively over oil and top with prosciutto. Sprinkle melon and prosciutto with pine nuts and cheese.
CANTALOUPE WITH SUGAR SNAP PEAS AND RICOTTA SALATA
The sweet but firm flesh of a Honey Kiss melon works especially well for cutting into ribbons; if using cantaloupe, use one that's slightly underripe.
Provided by Anna Stockwell
Categories Bon Appétit Salad Summer Cantaloupe Melon Sugar Snap Pea Cheese Soy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Vegetarian Brunch Lunch
Yield 4-6 servings
Number Of Ingredients 5
Steps:
- Scoop out seeds from melon half and place, cut side down, on a cutting board and remove rind by slicing down along the curve of the melon with a sharp knife, rotating as you go. Cut in half again, then very thinly slice each piece crosswise on a mandoline (to make half-moons) or use a vegetable peeler to make ribbons.
- Toss melon, peas, ricotta, and tarragon on a platter. Drizzle with some oil, squeeze some lemon juice over, and sprinkle with salt and Aleppo-style pepper.
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