Ricotta Forte Recipes

HOMEMADE RICOTTA

Homemade Ricotta image

Provided by Ina Garten

Time 43m

Yield about 2 cups

Number Of Ingredients 4

Ingredients

4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar

Steps:

Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.

RICOTTA FORTE

Ricotta Forte image

Unlike the ricotta forte of Puglia, prepared laboriously, asking that the fresh cheese be left to drain off its opaline waters and to acidify, the dry cheese to then be kneaded, worked each third or fourth day for at least two months until it takes on a burnt ivory sort of color and its perfumes come up stinging, pungent, this version is prepared in moments. Yielding a condiment less punishing in its aromas, the Calabrian ricotta forte is still of an assertive and keen savor, which when smoothed over warm, crusty bread, glorifies the richness of spiced sausages and salame presented as antipasto. A few dollops of it, thinned with drops of pasta cooking water and tossed with bucatini or spaghetti, make a fine dish. Tucked away in a crock in the refrigerator for a week or so, the vigor of ricotta forte ripens and intensifies.

Yield makes about 3 cups

Number Of Ingredients 6

Ingredients

3 anchovies, preserved under salt
3 cups whole-milk ricotta
1/4 cup grappa or Cognac
2 small, whole red chile peppers, crushed, or 1/2 to 2/3 teaspoon dried chile flakes
3 fat cloves garlic, peeled and crushed
1/3 cup capers, preserved under salt, rinsed and dried

Steps:

Rinse the anchovies. Remove their heads and bones and dry lightly on absorbent paper towels.
In the bowl of a food processor fitted with a steel blade, whip the ricotta with the grappa to a smooth cream. Turn the ricotta out into a bowl. In a mortar with a pestle, grind the chile peppers with the garlic and the anchovies to a paste. Stir the paste into the ricotta, blending the components thoroughly before folding in the capers.
Turn the ricotta into a large terra-cotta crock or several smaller rustic sorts of vessels, covering them tightly with plastic wrap, and permitting them an overnight rest in the refrigerator to marry their good, compatible flavors and perfumes.

RICOTTA TART: TORTA DI RICOTTA

Ricotta Tart: Torta di Ricotta image

Provided by Food Network

Categories dessert

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1/2 cup sugar
1/2 cup (stick) unsalted butter
1 egg
4 tablespoons milk or water
1/2 teaspoon baking powder
1/4 teaspoon salt
2 1/2 cups flour
1 1/2 pounds ricotta
1/2 cup sugar
4 eggs
1 teaspoon vanilla extract
1 egg
Salt
Water

Steps:

For the pasta frolla: Combine sugar, butter, egg, milk, baking powder and salt in a large bowl and mix well. Fold in the flour but do not over mix; make sure that the mixture remains cool and does not become pasty. Shape into a disk, wrap in plastic and refrigerate for 30 to 60 minutes, or until firm.
For the Ricotta Filling: Place the ricotta in a large bowl stir in the sugar, then the eggs one at a time. Add the vanilla being careful not to over mix.
Preheat the oven to 350 degrees F.
Cut off 1/2 of the pasta frolla and reserve. Roll 1/2 of the dough into a 14-inch disc and line a 9-inch cake pan with it. Allow the dough to hang over the edge of the pan. Roll out the reserved dough into a 10-inch circle. Reserve. Pour the ricotta filling into the crust base. Lay the reserved 10-inch circle of dough on the top of the filling. Trim the excess so there is a 1/2 to 3/4-inch overhang. Take the flap of dough left on the edge of the ring and roll it on itself so that it rests completely within the pan.
In a small bowl, beat together the egg with a pinch of salt and a few drops of water to make an egg wash. Brush the surface of the torta with the beaten egg mixture. Place the torta in the lower third of the oven and bake for about 45 minutes until the filling is set and the crust is golden brown. Remove from the oven and cool in the pan. Serve warm, or at room temperature.

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