Ditaloni Con Ricotta E Noci Ditaloni With Ricotta And Nuts Recipes

DITALONI CON RICOTTA E NOCI (DITALONI WITH RICOTTA AND NUTS)

Steps:

• Pass the Ricotta through a fine mesh sieve and salt lightly. Check the taste. Bring a large pot of water to a roiling boil, salt abundantly, and add the pasta. Drain when al dente, saving 1/4 cup of the cooking water. Stir the water into the Ricotta until well blended. Toss the pasta and Ricotta together with a grinding of pepper and serve the almonds and pistachios on the side, allowing each diner to sprinkle the top of his serving alternatively, toss the nuts with the pasta, then serve.
• Put both milks, the cream, and the lemon juice into a large nonreactive saucepan or stew pot. Turn the heat to low and bring to 194 degrees using a candy thermometer, making sure it does not touch the bottom or sides of the saucepan or pot. This will take about 2 hours. Line strainer or small colander with cheese cloth. When curds form on the surface of the liquid, remove them with a skimmer or slotted spoon and transfer to the strainer. Increase the heat to medium and after 8 minutes, skim some more, until all the curds are removed and only milky liquid remains. Leave the curds to drain for 1 hour, then transfer them to container and refrigerate. Fresh homemade ricotta will stay fresh for about 4 days in the refrigerator and may be used in recipes.

EASY AND DELICIOUS HOMEMADE RICOTTA CHEESE

Steps:

• Pour milk into a saucepan set over medium heat. Heat milk until it registers 194 degrees F (90 degrees C) on an instant-read thermometer, about 5 minutes. Remove from heat.
• Stir lemon juice and salt slowly into warmed milk. Let stand until milk curdles, 10 to 15 minutes.
• Line a fine-mesh strainer with cheesecloth and place it over a large bowl. Pour milk mixture carefully into the lined strainer. Let stand until most of the liquid has drained off the ricotta, about 15 minutes. Discard drained liquid.

ONE-POT PASTA WITH RICOTTA AND LEMON

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
• In the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper and stir until well combined.
• Add 1/2 cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.
• Divide the pasta among bowls and top with some of the sauce that's pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.