FRESH RICOTTA CREAM WITH CHARRED CIABATTA AND PARSLEY
Steps:
- Preheat a grill over medium heat.
- Using a food processor, mix the Fresh Ricotta, mascarpone and cream. Add nutmeg and salt, to taste. Mix until the mixture just comes together, being careful not to over-mix. The mixture should have a creamy ricotta texture, but not be overly smooth or creamy. Store in deli containers.
- Brush the ciabatta with olive oil and cook on the grill until it has char marks.
- To serve, place the ricotta cream into a bowl, drizzle with olive oil and garnish with the parsley. Serve with the ciabatta.
- Mix together the milk, cream, yogurt and salt in a rondeau or non-reactive pot and cook on medium-low heat. Stir occasionally to make sure the bottom doesn't scorch. Allow the curd to form and rise to the top of the mixture.
- Line a perforated hotel pan with cheesecloth and place over a deep hotel pan.
- When the curds have developed, remove the pot from the heat and pour the mixture over the cheesecloth-lined hotel pan. Allow the ricotta to drain for about 30 minutes.
WHIPPED BASIL RICOTTA
This whipped basil ricotta comes together in just a few minutes. It makes a great topping for crusty bread, as a dip, or even in your favorite pasta dish.
Provided by Yoly
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 5m
Yield 8
Number Of Ingredients 6
Steps:
- Combine ricotta cheese, basil, salt, garlic powder, pepper, and pepper flakes in a mini food processor and process until all ingredients are well incorporated, 1 to 2 minutes.
Nutrition Facts : Calories 0.6 calories, Carbohydrate 0.1 g, Sodium 110.1 mg
PESTO WITH BASIL AND PARSLEY
Steps:
- Using a pestle and mortar, combine the basil and the parsley and crush until a paste starts to form. Add the rest of the ingredients and continue to crush until a creamy paste has formed.
- Serve with pasta or bread.
SPAGHETTI WITH BASIL AND PARSLEY
Herbs and cheese are tossed with warm pasta for a simple, delicious dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 40m
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, reserving 2/3 cup cooking water.
- Return reserved cooking water to pot. Add garlic and a pinch of red-pepper flakes. Bring to a boil. Reduce heat to low. Add butter, and swirl to melt.
- Return pasta to pot, and toss to coat. Add herbs, reserving some for garnish. Toss in 1/2 cup feta and the Pecorino. Season with salt and pepper, and garnish with reserved herbs. Sprinkle with remaining 1/2 cup feta and a pinch of red-pepper flakes if desired.
BAKED RICOTTA WITH ITALIAN PARSLEY SALAD
Ricotta needs to drain for several hours (overnight is best). The salad can be served immediately but tastes better when it has rested an hour or so. Add crusty bread and white wine for a delicious lunch.
Provided by Julie Bs Hive
Categories Lunch/Snacks
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 242.5, Fat 16.4, SaturatedFat 9.9, Cholesterol 109.5, Sodium 190.5, Carbohydrate 8.3, Fiber 2, Sugar 1.9, Protein 16.5
CREAMY PASTA WITH RICOTTA AND HERBS
In this simple, springy pasta, milky ricotta thinned out with a little starchy pasta cooking water makes for a saucy, soupy dish that's seasoned with loads of black pepper and herbs. For the best flavor, use at least three different kinds of herbs, break out some nicer olive oil and look for fresh ricotta. Lemon lovers can grate in the zest of half a lemon as well.
Provided by Melissa Clark
Categories weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook until al dente, according to package instructions. Reserve 2 cups pasta cooking water, then drain the pasta.
- In the same pot, make the sauce: Add ricotta, Parmesan, olive oil, pepper and a large pinch or two of salt, and stir until well combined.
- Add 1 cup pasta water to the sauce and stir until smooth. Add the pasta and herbs, and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth, soupy sauce. Taste and add more salt if needed.
- To serve, spoon the pasta into bowls and finish with more Parmesan, olive oil and pepper.
FRESH BASIL PARSLEY PESTO
Make and share this Fresh Basil Parsley Pesto recipe from Food.com.
Provided by MizzNezz
Categories Sauces
Time 10m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- Combine all ingredients in food processor.
- Cover and puree until smooth.
- Refrigerate for several weeks, or freeze for 6 months.
- Toss with hot pasta.
PASTA WITH RICOTTA AND FRESH HERBS
Provided by Lucy Footlik
Categories Food Processor Herb Pasta Vegetarian Quick & Easy Ricotta Summer Bon Appétit Dallas Texas
Yield Serves 4
Number Of Ingredients 10
Steps:
- Blend ricotta cheese, milk and Parmesan in processor until smooth. Heat oil in heavy large skillet over medium heat. Add onion; sauté until beginning to brown, about 5 minutes. Add garlic and sauté 2 minutes. Add ricotta mixture, basil, chives and parsley to skillet; stir until heated through, about 5 minutes. Mix in rotelle. Season with salt and pepper.
BAKED PEPPERS WITH RICOTTA AND BASIL
A different kind of stuffed pepper. This one's perfect for low carb followers. The recipe says to use yellow peppers, but I don't see why you couldn't substitute red or green or orange!
Provided by yooper
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Singe the peppers quickly over a gas flame, grill or under the broiler.
- The peppers should char all over, but do not cook them so long that they turn limp.
- Remove them from heat and cool them in a plastic bag, then slide off the charred skins.
- Cut the peppers in half lengthwise, remove the stems, ribs and seeds.
- Drizz;le the halves with olive oil.
- Preheat the oven to 350.
- In a medium bowl, mix the ricotta, basil, green onions, parsley, salt and pepper.
- Beat in the eggs.
- Fill the pepper halves with the ricotta mixture and place them in a baking dish.
- Bake for 30 minutes.
- Serve with additional basil leaves for garnish, if desired.
Nutrition Facts : Calories 217.6, Fat 14.8, SaturatedFat 7.7, Cholesterol 112.3, Sodium 98.4, Carbohydrate 9.6, Fiber 1.4, Sugar 0.6, Protein 12.7
BEST OF THE BEST TOMATO, BASIL, AND FRESH RICOTTA SANDWICH WITH
From the 'Best of the Best 2008' Cook's Illustrated Cookbook. This recipe is adpated from the Gotham Bar & Grill Cookbook (New York City). This sandwich illustrates how much pleasure can be created with just a few drastically different ingredients. Juicy beefsteak tomatoes and fragrant basil leaves set against the bracing taste of tapenade and cool ricotta cheese - all within the confines of toasted bread. Each bite teases the tastebuds for a long expectant moment before the ingredients begin to register. Don't even think about making this sandwich outside of August or September, when tomatoes are at their juciest, plumpest peak. This sandwich is a great indulgence to bring to the beach, especially since it actually gets better after the flavors have had time to blend. The tapenade, a thick olive paste with anchoves and capers makes a great spread for sandwich and hors d'oeuvres. Salt-packed anchovies are found at Italian and Mediterranean grocers. They are superior to oil-packed canned anchovies. If necessary, substitute 2 oil-packed anchovey fillets for each salt-packed anchovy.
Provided by TxGriffLover
Categories Lunch/Snacks
Time 20m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 14
Steps:
- For the tapenade, place the anchovies in a small bowl and cover with cold water. Let stand for 10 minutes to remove the salt. Drain.
- Using a small knife, lift the anchovy fillets from their bones.
- In a food processor, pulse the anchovy fillets with the remaining ingredients until coarsely chopped. Transfer to a small bowl and mix well. Serve at room temperature. Makes about 3/4 cup.
- To make each sandwich, spread 1 toasted bread slice with 2 Tablespoons of tampenade.
- Cover with a few overlapping tomato slices, drizzle with olive oil, then season with salt and pepper.
- Spread with 2 Tablespoons fresh ricotta, season again with salt and pepper, then top with 3 basil leaves.
- Top with another slice of toasted bread, then cut in half with a serrated knife.
- Variations: Make this into an open-faced sandwich and serve with a bouquet of dressed salad greens. Substitute Roquefort cheese for the ricotta and leave out the tapenade.
BASIL AND PARSLEY PESTO
Toss this parsley pesto with pasta, spread it over sandwiches or try it in one of these creative recipes using pesto. It's also delicious stirred into an Italian-style soup, like minestrone. -Lorraine Fina Stevenski, Land O' Lakes, Florida
Provided by Taste of Home
Time 15m
Yield 1-1/4 cups.
Number Of Ingredients 10
Steps:
- Place basil, parsley, almonds and garlic in a small food processor; pulse until chopped. Add lemon zest, juice, honey and salt; process until blended. Continue processing while gradually adding oil in a steady stream. Add cheese; pulse just until blended., Store in an airtight container in the refrigerator for up to 1 week. Freeze option: Transfer pesto to ice cube trays; cover and freeze pesto until firm. Remove from trays and transfer to a resealable plastic freezer bag; return to freezer. To use, thaw cubes in refrigerator 2 hours.
Nutrition Facts : Calories 148 calories, Fat 13g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 195mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
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