Focaccia With Ricotta And Pistachio Pesto Recipes

ORECCHIETTE WITH BROCCOLI RABE PESTO

Steps:

• Bring a large pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Cook the broccoli rabe in the boiling water for 1 to 2 minutes and then immediately plunge in the salted ice water. This will prevent the broccoli rabe from being overcooked and will set the lovely green color.
• Drain the broccoli rabe and squeeze out any excess water; coarsely chop. Place the broccoli rabe in the bowl of a food processor and puree until it is a coarse paste. Add the pistachios and parmigiano and puree until smooth. Taste and adjust the seasoning; you probably will need more salt. Add the ricotta and pulse until combined. Taste for seasoning once again-it should be full-flavored, slightly bitter and creamy at the same time. Set aside.
• Bring a large pot of well-salted water to a boil. (If you are making the pasta right after the pesto, just use the broccoli rabe blanching water.) Cook the pasta 1 minute less than the cooking time on the package.
• While the pasta is cooking, place the pesto in a large skillet and add about 1 to 1 1/2 cups of the pasta cooking water; place over medium-high heat. When the pasta is ready, drain and add to the skillet with the pesto. Stir vigorously to combine and cook until the sauce is creamy and heated through, 1 to 2 minutes; add salt to taste. Remove from the heat, add 1 to 2 tablespoons olive oil, if desired, and stir vigorously. Garnish with more parmigiano. Voila!

FOCACCIA WITH PESTO & MOZZARELLA

Steps:

• Put the flour into a bowl and mix in the salt. Mix the yeast into 325ml tepid water. Add the water and oil to the flour, then mix well with a plastic scraper or your hands. When most of the liquid is incorporated, use your hands to bring all the ingredients together into a ball of dough.
• Tip the dough out onto a worktop lightly dusted with flour and work it by pulling and stretching for at least 10 mins. Try to get as much air into it as possible. Put the ball of worked dough into a well-oiled bowl, cover with a little more oil and a tea towel or cling film. Leave to rest for 1 hr or so in a non-draughty warm spot, until doubled in size.
• Now stretch the dough out onto a baking sheet until it's about 20 x 30cm. Leave the dough to rise again to about half as high again, about 30-40 mins in a warm draught-free place, loosely covered with a tea towel.
• Heat oven to 180C/160C fan/gas 4. When the dough has risen, press your fingers into it gently to make some holes. Bake for about 15 mins, then remove from the oven. Tear over the mozzarella, then bake for another 5-10 mins until golden and cooked through. Drizzle over the pesto and scatter with sea salt, if you like. Serve straight away.

PASTA WITH RICOTTA PESTO

Steps:

• In a food processor mince basil, garlic and parsley. Add oil through food tube and process for 10 seconds or until thick.
• Add ricotta cheese and process using on/off turns until blended.
• Pour pasta in serving dish and pour pesto over and then top with tomatoes.
• Sprinkle with grated cheese.
• Serve with grated cheese.

PESTO FOCACCIA SANDWICH FOR SIX

Steps:

• Cut bread in half horizontally, using a serrated knife.
• Spread pesto evenly over cut sides of bread.
• Layer ham and next 3 ingredients evenly over bottom half. Top with remaining bread half.
• Wrap in aluminum foil.
• Bake at 450 for 10 minutes. Cut into six wedges.