TOMATO, BASIL, AND RICOTTA GELATI
Provided by Sal Marino
Categories Milk/Cream Ice Cream Machine Tomato Dessert Kid-Friendly Frozen Dessert Ricotta Basil Bon Appétit Pittsburgh Pennsylvania Small Plates
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- For tomato gelato:
- Puree tomatoes in processor until smooth. Strain through fine sieve, pressing on solids to release enough tomato puree to measure 2 cups. Discard any remaining puree and solids in strainer. Add 1 cup chilled Simple Syrup and pinch of coarse kosher salt to strained tomato puree; stir to blend.
- Transfer tomato mixture to ice cream maker and process according to manufacturer's instructions. Transfer gelato to container; cover and freeze until firm, about 3 hours. DO AHEAD: Can be made 2 days ahead. Keep frozen.
- For basil gelato:
- Bring 1 1/2 cups Simple Syrup to simmer in small saucepan. Remove from heat; add 3 cups basil leaves to syrup and stir until wilted. Transfer basil mixture to bowl and refrigerate until cold, about 2 hours. Puree basil mixture and 6 tablespoons water in blender until smooth.
- Transfer basil mixture to ice cream maker and process according to manufacturer's instructions. Transfer gelato to container; cover and freeze until firm, about 3 hours. DO AHEAD: Can be made 2 days ahead. Keep frozen.
- For ricotta gelato:
- Combine ricotta cheese and milk in processor; puree until smooth. Add 3/4 cup Simple Syrup and process until blended and smooth.
- Transfer ricotta mixture to ice cream maker and process according to manufacturer's instructions. Transfer gelato to container; cover and freeze until firm, about 3 hours. DO AHEAD: Can be made 2 days ahead. Keep frozen.
- For garnish:
- Stir 1 cup sugar and 1/3 cup water in heavy small saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until color is medium amber (not deep amber), occasionally brushing down sides of pan with pastry brush dipped in water and swirling pan, about 7 minutes. Remove pan from heat. Gently drop tomatoes into hot caramel syrup, tilting pan to coat. Using fork, quickly lift out tomatoes and transfer to sheet of foil. Cool tomatoes completely. DO AHEAD: Candied cherry tomatoes can be made 5 hours ahead. Let stand at room temperature.
- Pour enough vegetable oil into heavy small saucepan to reach depth of 1 inch. Attach deep-fry thermometer to side of saucepan. Heat oil over medium heat to 350°F. Add basil leaves and fry just until translucent, about 2 minutes. Using slotted spoon, transfer basil to paper towels to drain. DO AHEAD: Can be made 5 hours ahead. Let stand at room temperature.
- Using 1- to 1 1/2-inch ice cream scoop, spoon out 1 scoop of each gelato into shallow bowls or glasses. Garnish with candied cherry tomatoes and fried basil leaves and serve.
ROASTED TOMATO, RICOTTA AND BASIL CROSTINI
Provided by Trisha Yearwood
Categories appetizer
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- For the crostini: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Cut the baguette into thin slices and put them on one of the prepared baking sheets. Brush the bread with olive oil, then sprinkle with salt and pepper to taste. Bake until they are golden brown and crunchy, about 15 minutes.
- For the roasted tomatoes: In a medium bowl, mix together the tomatoes, honey, olive oil and red wine vinegar and season with salt and pepper. Put the mixture on the other prepared baking sheet and bake until the tomatoes start to color and shrivel, about 25 minutes.
- For the ricotta: In a medium bowl, mix together the ricotta, olive oil and garlic powder until well combined. Season with salt and pepper.
- When the crostini are cooled slightly, spread the ricotta cheese mixture over the top of each piece, and then top with the roasted tomatoes, drizzling any extra juices over the top. Garnish with the chiffonade of basil.
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.
RICOTTA, TOMATO AND BASIL TORTE
A delicious light meal with a salad. Great to take on picnics to serve instead of sandwiches or bread. Can be lightly heated and served warm. Recipe from Australian Coeliac Society Magazine Nov/Dec 09 Cooking time does not include chill time in the fridge
Provided by Jubes
Categories Cheese
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat your oven to 180°C (360°F ) Oil side and line with baking paper the base of 20cm springform tin.
- Beat ricotta, feta, eggs and garlic until smooth. Stir in basil.
- Put into prepared tin and smooth top. Arrange tomatoes on top cut-side up.
- Bake in preheated oven for 1 hour or until set and golden.
- Cool completely before putting in fridge for at least1 hour to firm.
FETTUCCINE WITH RICOTTA, TOMATOES AND BASIL
An incredibly quick and easy pasta dish of a butter, ricotta and Parmesan cheese sauce on fettuccine topped with fresh tomato and basil.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 3
Number Of Ingredients 6
Steps:
- Cook and drain fettuccine as directed on package. Return to saucepan.
- Stir together butter, ricotta cheese and 1/3 cup of the Parmesan cheese. Toss with hot fettuccine.
- Top fettuccine with tomato, basil and remaining Parmesan cheese.
Nutrition Facts : Calories 510, Carbohydrate 51 g, Cholesterol 60 mg, Fat 3, Fiber 3 g, Protein 24 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 4 g, TransFat 1/2 g
More about "tomato basil and ricotta gelati recipes"
TOMATO, BASIL, AND RICOTTA GELATI RECIPE | BON APPéTIT
From bonappetit.com
Servings 6
- Puree tomatoes in processor until smooth. Strain through fine sieve, pressing on solids to release enough tomato puree to measure 2 cups. Discard any remaining puree and solids in strainer. Add 1 cup chilled Simple Syrup and pinch of coarse kosher salt to strained tomato puree; stir to blend.
- Transfer tomato mixture to ice cream maker and process according to manufacturer's instructions. Transfer gelato to container; cover and freeze until firm, about 3 hours. DO AHEAD Can be made 2 days ahead. Keep frozen.
- Bring 1 1/2 cups Simple Syrup to simmer in small saucepan. Remove from heat; add 3 cups basil leaves to syrup and stir until wilted. Transfer basil mixture to bowl and refrigerate until cold, about 2 hours. Puree basil mixture and 6 tablespoons water in blender until smooth.
- Transfer basil mixture to ice cream maker and process according to manufacturer's instructions. Transfer gelato to container; cover and freeze until firm, about 3 hours. DO AHEAD Can be made 2 days ahead. Keep frozen.
COOKING FROM THE GARDEN: LINGUINE WITH TOMATOES, RICOTTA AND BASIL
From blue-kitchen.com
TOMATO RICOTTA TART WITH BASIL PESTO - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
EGGPLANT ROLLATINI RECIPE | INVOLTINI DI MELANZANE - RECIPES FROM ITALY
From recipesfromitaly.com
PASTA WITH TOMATO, BASIL AND RICOTTA - RECIPE WILD
From recipewild.com
TOMATO RICOTTA TOAST WITH BASIL - SARAH'S CUCINA BELLA
From sarahscucinabella.com
TOMATO, BASIL, AND RICOTTA GELATI RECIPE - NEW RECIPES - 2022
From en.kampod.name
BASIL PESTO WITH RICOTTA CHEESE BEST RECIPES
From findrecipes.info
RECETTE DE GELATI AUX TOMATES, BASILIC ET RICOTTA - DE NOUVELLES ...
From ca.kampod.name
FRESH TOMATO BASIL PASTA WITH RICOTTA - BUDGET BYTES
From budgetbytes.com
TOMATO, BASIL, AND RICOTTA GELATI | RECIPE | RECIPES, …
From pinterest.ca
TOMATO, BASIL, AND RICOTTA GELATI RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
TOMATO, BASIL, AND RICOTTA GELATI - MEALPLANNERPRO.COM
From mealplannerpro.com
TOMATO BASIL RICE | RECIPETIN EATS
From recipetineats.com
TOMATO, BASIL AND RICOTTA MELTS - COBS BREAD | RECIPE | EVERYDAY …
From pinterest.ca
TOMATOES FOR DESSERT: 8 RECIPES FOR ICE POPS, CAKES ... - BON APPéTIT
From bonappetit.com
TOMATO GALETTE WITH RICOTTA AND BASIL OIL | BIBBYSKITCHEN RECIPES
From bibbyskitchenat36.com
TOMATO, BASIL, AND RICOTTA GELATI - GLUTEN FREE RECIPES
From fooddiez.com
BALSAMIC TOMATO BASIL PASTA W/ FRESH RICOTTA - THE ARTFUL GOURMET
From theartfulgourmet.com
TOMATO, RICOTTA AND BASIL ANTIPASTO - CHRISTINA'S CUCINA
From christinascucina.com
TOMATO, BASIL AND RICOTTA CHEESE FRITTATA – CHEF BENNY DORO
From bennydoro.com
SUMMER PASTA WITH TOMATOES, BASIL AND RICOTTA RECIPE - PUREWOW
From purewow.com
TOMATO AND BASIL SOUP - THERESCIPES.INFO
From therecipes.info
TOMATO, BASIL, AND RICOTTA GELATI RECIPE | BON APPETIT | RICOTTA, …
RICOTTA BASIL RAVIOLI WITH TOMATO CREAM SAUCE - OH SO DELICIOSO
From ohsodelicioso.com
RECIPES/TOMATO-BASIL-AND-RICOTTA-GELATI-239808.JSON AT MASTER ...
From github.com
TOMATO, BASIL, AND RICOTTA PIZZA - BOOTS & HOOVES HOMESTEAD
From bootsandhooveshomestead.com
TOMATO, BASIL, AND RICOTTA GELATI | RECIPES, BASIL RECIPES, FOOD
From pinterest.fr
EASY TOMATO BASIL SALAD RECIPE - GREENANN
From greenann.com
SUN-DRIED TOMATO & BASIL BAKED RICOTTA RECIPE | GET CRACKING
From eggs.ca
TOMATO BASIL PASTA SAUCE WITH RIGATONI - MAJOR HOFF TAKES A WIFE
From majhofftakesawife.com
FRESH TOMATO, BASIL AND RICOTTA BAKED ORECCHIETTE RECIPE
From myfoodbook.com.au
TOMATO, BASIL Và RICOTTA GELATI RECIPE - CôNG THứC NấU ăN MớI
From vi.kampod.name
RIGATONI WITH RICOTTA, LEMON, BASIL AND ROASTED PINE NUTS - THE …
From thetomato.ca
TOMATO BASIL AND ROMANO RICOTTA SPAGHETTI PIES - PICKY PALATE
From picky-palate.com
TOMATO BRUSCHETTA WITH RICOTTA AND BASIL - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love