SMOKED MOZZARELLA AND RICOTTA FRITTERS
Provided by Giada De Laurentiis
Categories appetizer
Time 23m
Yield 4 to 6 side dish servings (makes 18)
Number Of Ingredients 16
Steps:
- For the Fritters: In a small bowl combine the ricotta, smoked mozzarella, salt, and pepper. In another bowl pour the panko. In a third bowl lightly beat the eggs. Put the flour in a fourth bowl. Line a tray with parchment paper.
- Scoop a 1 1/2 tablespoon ball of the cheese mixture into the flour and roll to coat. Transfer the ball to the eggs and roll to coat. Transfer the cheese ball to the panko and again roll to coat. Transfer the ball to the parchment-lined tray. Continue with the remaining cheese mixture.
- Meanwhile heat 3 inches of vegetable oil in a large skillet to 350 degrees F. Fry fritters in batches, being careful not to overcrowd the pan, until golden, about 1 to 2 minutes. Remove with a slotted spoon to paper towel to drain. Sprinkle with thyme. Serve warm with Balsamic Dipping Sauce.
- For the Balsamic Dipping Sauce: Combine the vinegar, lemon juice, mustard, and honey in a blender. Blend until combined. Add the oil in a steady stream while the machine is running. Season with the salt and pepper. Serve in a small bowl alongside the fritters.
SMOKED RICOTTA
At Quince in San Francisco, Michael Tusk, the chef, smokes fresh ricotta over fruitwood and spices until it's lightly browned and crumbly. If you have a stove-top smoker, this is the time to use it, but you can improvise using a wok, a round baking rack and a vegetable steamer. (Fruitwood chips are available at barbecuewood.com.)
Provided by Amanda Hesser
Categories appetizer
Time 40m
Yield Makes 1 1/2 cups
Number Of Ingredients 10
Steps:
- Line a sieve with cheesecloth and set over a bowl. Spoon the ricotta onto the cheesecloth and let drain overnight in the refrigerator.
- The next day, line the inside of a stove-top smoker (or wok) with aluminum foil so that it comes at least 2 inches up the sides of the pan. Spoon the ricotta from the cheesecloth into a steel flower-petal steamer.
- Mix together the salt, sugar, juniper berries, peppercorns, coriander seeds, bay leaves and rosemary. Pour this into the base of the smoker. Sprinkle the wood chips around the edges of the spice mixture. Place a small (10-inch) baking rack on top of the spice mixture. Turn the heat to high (and turn on the exhaust fan above your stove), and when smoke appears, spread the ice on the baking rack. Top with the steamer. Cover the smoker (or wok) tightly with either the lid or aluminum foil. Regulate the heat so the mixture is smoking but not scorching. Smoke until the ricotta is golden brown on top and dry enough on the edges to crumble, 15 to 20 minutes. Scrape the ricotta into a bowl and chill immediately.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 9 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 348 milligrams, Sugar 13 grams
SMOKED MOZZARELLA AND RICOTTA FRITTERS
Provided by Marc Murphy
Categories appetizer
Time 1h
Yield 4 servings (makes about 12 fritters)
Number Of Ingredients 23
Steps:
- Preheat the oven to 200 degrees F; position the rack in the middle of the oven.
- In a large pot, heat the oil over medium-high heat until it reaches 350 degrees F on a deep-frying thermometer. Line a rimmed baking sheet with aluminum foil.
- In a large bowl, whisk together the flour, baking powder, salt and pepper. Set aside. In a separate large bowl, stir together the ricotta, mozzarella, Parmigiano-Reggiano, milk and eggs until combined. Add the flour mixture to the cheese mixture and mix until a thick and sticky batter forms. Cover and set aside at room temperature for 30 minutes.
- Working in batches, with two large spoons, scoop approximately 2 tablespoons of the batter and carefully slide it into the hot oil. Don't overcrowd the pot. Cook the fritters until deep golden brown, 4 to 5 minutes, turning them in the oil from time to time. (To get nice, smooth fritters, periodically dip the spoons in the hot oil; it will allow you to get a "clean" scoop.) If the oil starts to gurgle and sputter, and the temperature has gone way up, you may need to reduce the heat to medium or even medium-low and gently bring it back up to 350 degrees F as needed.
- Use a spider to remove the fritters from the oil and transfer to the prepared pan. Place the fritters in the oven to keep warm while you repeat with the remaining batter. Serve immediately, with Spicy Tomato Sauce.
- In a large. Wide saucepan, heat the oil over medium heat until shimmering. Add the onions and garlic and cook, stirring, until the onions are translucent, light golden, and beginning to brown, about 10 minutes. Add the tomatoes, basil, red pepper flakes, pepper, and salt to taste. Reduce the heat to low and simmer, uncovered, until the sauce has thickened, 35 to 45 minutes.
- Use immediately or transfer to an airtight container and refrigerate or freeze until ready to use. The sauce will keep for up to 1 week in the refrigerator or up to 2 months in the freezer.
- In a medium nonreactive saucepan, combine the milk, cream, and salt and heat the mixture over medium heat, stirring from time to time to keep it from scorching on the bottom, until it registers 190 degrees F on a candy thermometer. Remove from the heat, add the lemon juice, and gently stir the mixture a couple of times. Let sit, undisturbed, for 5 minutes. The mixture will look curdled, with curds distinctly separating from the whey.
- Meanwhile, line a colander with a few layers of cheesecloth and place it over a large bowl. Gently pour the curds and whey into the colander and let drain for at least 1 hour. After 1 hour, the ricotta will be soft and spreadable; after 2 hours, it will be somewhat firm but still spreadable. The ricotta will firm up further in the refrigerator. Discard the whey or save it for another use. Serve right away or transfer it to an airtight container and refrigerate until ready to use. The fresh ricotta will keep for up to 4 days.
SMOKED SALMON & RICOTTA WRAPS
fish, healthy, lunch, snack, salmon
Provided by sophie33
Time 15m
Yield Serves 4
Number Of Ingredients 5
Steps:
- Take a plate & place 1 tortilla on it. Put water on all the tortilla. Dip the rest of the excess water off with kitchen paper.
- Place in the microwave on the highest heat for 40 seconds.
- Take it out of the microwave. The tortilla wil not be hot.
- Spread the ricotta all over the tortilla. Spread it out on all the sides.
- Now, place the smoked salmon on top of the ricotta.
- Now, on a horizontal line, place the rucola leaves on top of the salmon. Not too much because rucola is nutty & too much is too much. You want a subtile taste! So, spread the rucola evenly.
- Then, add the 3 pieces of torn basil leaves, just above & under the horizontal line of rucola leaves, evenly spread.
- Now, instead of rolling it up, fold the left side a bit into the middle of the tortilla & then fold the right side a bit into the middle & then roll the filled tortilla carefully up.
- Take your rolled up tortilla & turn it over. Cut diagonal in 2.
- 10. Take a serving plate & plate up! Put 1 half on the plate & place the other half on top!!
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- Place sieve over medium bowl; line sieve with double layer of cheesecloth, leaving long overhang. Place ricotta cheese in prepared sieve and wrap cheesecloth around ricotta, squeezing gently to release some of liquid from ricotta. Cover and refrigerate until ricotta has released most of its liquid and cheese is dry enough to form into balls, at least 24 hours and up to 2 days. Discard drained liquid.
- Line baking sheet with plastic wrap or parchment paper. Place drained ricotta cheese in another medium bowl. Mix Pecorino Romano cheese and smoked mozzarella into ricotta. Season to taste with salt and pepper. Add 1 egg; stir to blend. Place flour in small bowl. Whisk remaining 2 eggs in another small bowl to blend. Place Parmesan in another small bowl. Form ricotta mixture into walnut-size balls (about 1 packed tablespoonful for each). Working with 1 cheese ball at a time, dip into beaten egg, then roll in flour, then coat with beaten egg again. Roll cheese ball in Parmesan cheese, coating completely. Place on prepared baking sheet. Repeat with remaining cheese balls. Chill at least 1 hour. DO AHEAD Can be made 4 hours ahead. Cover and keep chilled.
- Pour enough olive oil into large skillet to reach depth of 1 1/2 inches. Lean deep-fry thermometer against side of skillet with bulb submerged in oil; heat oil to 360°F. Working in batches, lower a few cheese balls at a time into hot oil and fry until golden, turning occasionally, 30 seconds to 1 minute. Using slotted spoon, transfer fritters to paper towels to drain. Divide among plates and serve hot.
- Pour an Italian Chardonnay, such as the 2008 Tormaresca Chardonnay from Puglia, with tropical fruity notes (Italy, $12). If you can't find that bottle, try the biodynamic 2008 Alois Lageder 'Beta Delta' Chardonnay-Pinot Grigio (Italy, $22). Its blend of aromatic fruit and bright acidity would be delicious with the ricotta fritters.
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- In a mixing bowl, combine all of the cheeses and egg yolks with the salt. Sift in the activa YG to cheese mixture. Place wood chips into another bowl that is similar in size. Light the wood chips and let them burn until all are ignited. Blow out the flame and place the bowl with the cheese mixture on top of the chips. Wrap in aluminum foil and allow the cheese mixture to smoke for up to 12 hours prior to use.
- Line a baking sheet with parchment paper and dust heavily with rice flour. Place the cheese mixture into a piping bag or a Ziploc bag with its corner cut and pip into eight 2-ounce balls onto the baking sheet. Lightly coat the balls in flour and gently place them into simmering salted water until the gnudi float to the surface. Remove and pat dry. Drizzle with olive oil and sea salt.
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