Fresh Ricotta Cream With Charred Ciabatta And Parsley Recipes

FRESH RICOTTA

Steps:

• Line a colander with a quadruple layer of cheesecloth and set it over a bowl.
• In a large pot over medium-high heat, whisk together all ingredients until smooth. Bring to a simmer and heat until the mixture just begins to curdle. Pour mixture into colander. (For a drier ricotta with bigger curds, continue to simmer 1 to 2 minutes longer until mixture completely separates.)
• Stop draining when mixture begins to look like ricotta, 5 to 15 minutes, depending on how dry you like it. Transfer to an airtight container and store for up to two weeks.

FRESH BERRIES WITH RICOTTA CREAM

Steps:

• Purée strawberries with apple juice in a blender until smooth. Spoon equal amounts of berry sauce into 4 cocktail or parfait glasses. Combine ricotta cream ingredients in a blender or food processor. Process until mixture is smooth, about 30 seconds. Spoon 1/4 of the ricotta cream into each glass and top with 1/4 cup strawberry slices. Refrigerate until ready to serve. Garnish each with a mint sprig and an edible flower, if desired, before serving.

RICOTTA CREAM

Steps:

• Whisk all the ingredients with a mixer on medium-high speed until thick, about 3 minutes. Press through a fine sieve into a bowl. Repeat, pressing 2 more times.

FRESH RICOTTA

Steps:

• Combine milk, cream, and salt in a 4- to 5-quart pot, and warm mixture over medium-high heat, stirring frequently with a wooden spoon to prevent scorching, until mixture registers 195 degrees on a candy thermometer. It should take about 15 minutes.
• Add lemon juice, gently stirring until just combined. Remove pot from heat and let stand 5 minutes. The combination of the acid and the residual heat in the mixture will cause it to coagulate, or curdle -- separating into a soft mass (curds) and a cloudy liquid (whey).
• After lining a mesh colander with a triple layer of cheesecloth and placing it inside a deeper, slightly larger bowl, gently pour curds and whey into colander. Let mixture stand, pouring off whey occasionally, until most of whey has drained from still-wet curds, 20 minutes.
• Gather up ricotta in cheesecloth and turn it out into a bowl. Serve within a few hours, or refrigerate up to 4 days. For a denser ricotta, which can be preferable for baking, hang it to drain for another hour. Repurpose whey or discard it.

CREAMY RICOTTA CHEESE (HOMEMADE)

Steps:

• Combine the milk and cream in a pot over medium high heat. Using an instant-read thermometer, warm the milk until it reaches 185 degrees (the surface will become foamy).
• DO NOT LET THE MILK BOIL.
• Remove the pot from the heat and add the vinegar. Stir gently for 30 seconds (the mixture will curdle almost immediately).
• Add salt and stir another 30 seconds. Cover the pot with a towel and let stand at room temp for about 2 hours.
• Line a large colander with a few layers of cheesecloth (allow for some overhang). Set the colander over a large bowl or over the sink.
• Transfer the curds to the colander with a slotted spoon.
• Gather up the corners of the cheesecloth and secure with twine or a rubber band.
• Let the ricotta stand for about 30 minutes, occasionally gently pressing and squeezing the whey out of the cheesecloth.
• Transfer the ricotta to a bowl or use immediately.

BAKED RICOTTA WITH ITALIAN PARSLEY SALAD

Steps:

• Put ricotta in a large sieve or colander lined with a double thickness of cheesecloth. Cover the ricotta with the cheesecloth, set the sieve or colander over a bowl to catch the draining whey, and set a plate with a weight on top of the ricotta to speed draining. Refrigerate for several hours or overnight.
• RICOTTA PIE:
• Preheat the oven to 375°. Butter a 10-in pie pan. In a large bowl, stir together the ricotta and Parmigiano-Reggiano. Season to taste with salt and pepper. Stir in the eggs, beating well. Transfer the mixture to a prepared pan spreading it evenly. Bake in the upper third of the oven until puffed and lightly brown-55 minutes. Let cool, then unmold onto a cutting board.
• PARSLEY SALAD:.
• In a large bowl, combine all the ingredients. Toss well. Taste and season according to personal preference. Serve immediately or let stand for up to 1 hour, tossing occasionally.
• Cut the ricotta into 8 wedges and place on individual plates. Accompany each serving with some of the parsley salad.