Tomato Éclairs With Creamy Ricotta And Basil Filling Recipes

TOMATO ÉCLAIRS WITH CREAMY RICOTTA AND BASIL FILLING

Steps:

• Preheat oven to 425 degrees. Line 2 baking sheets with parchment or waxed paper.
• Using a food processor, purée tomato until smooth, about 2 minutes. Strain purée through a fine sieve set over a measuring cup, pressing with back of a spoon to extract juice; you should have 1 cup. Add water, if necessary.
• In a medium saucepan set over medium heat, combine tomato liquid, butter, salt and pepper; stir occasionally until butter melts. Add flour all at once and beat with a wooden spoon until dough forms a ball, leaving a film in bottom and sides of saucepan, 3 to 5 minutes.
• Transfer dough to an electric mixer and beat for 1 minute to cool slightly. Beat in 4 eggs one at a time, until each egg is completely absorbed.
• Scrape batter into a pastry bag with a medium tip, or a heavy-duty plastic bag with a corner snipped off. Pipe éclairs 3 to 4 inches long and 1-inch wide onto baking pans, leaving 2 inches of space between éclairs. Beat remaining egg with a little water and gently brush mixture on top of each éclair; sprinkle with cheese. Bake for 10 minutes, then reduce oven temperature to 350 degrees and bake for an additional 10 to 12 minutes, or until éclairs are puffed and golden brown. Working quickly, use a fork to poke several holes in bottom of each éclair to let steam escape.
• To make ricotta filling, use a knife or mortar and pestle to make a paste with garlic and salt. Stir paste into ricotta along with basil.
• Slice each éclair lengthwise, as you would a baguette for a sandwich. If the interior of the éclair seems damp, scoop out damp bits. Spread filling on bottom half of éclair, top with 3 cherry tomato halves, then sandwich with top half of éclair. Serve immediately.

HEIRLOOM TOMATOES WITH HERBED RICOTTA

Steps:

• In a medium bowl, combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside for up to 30 minutes.
• With a small serrated knife, cut the larger tomatoes in wedges through the stem and the smaller tomatoes in half through the stem. Place them in a medium bowl with the garlic, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside.
• When ready to serve, add the basil to the tomatoes and combine. Pile the ricotta in a large (12-inch) round shallow bowl or oval platter. Using a slotted spoon, place the tomatoes around the ricotta, discarding any liquid. Drizzle the tomatoes and ricotta with olive oil, sprinkle with the reserved basil and fleur de sel, and serve at room temperature.
• Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
• Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one 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 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep, refrigerated, for 4 to 5 days.

CREAMY PASTA BAKE WITH CHERRY TOMATOES AND BASIL

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1 cup of cooking water.
• Heat olive oil in a large skillet over medium heat and cook onion until soft and translucent while penne is cooking, about 5 minutes. Add garlic and cook an additional 30 seconds. Stir in tomato sauce and tomato paste and cook until slightly reduced, about 5 minutes. Add cream and Parmesan cheese and season with salt, pepper, and sugar.
• Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
• Stir some pasta cooking water into the sauce and add cooked penne. Remove from heat and stir in cherry tomatoes, 1/2 the mozzarella cheese, and basil. Pour penne mixture into the prepared baking dish and cover with remaining mozzarella cheese.
• Bake in the preheated oven until cheese is melted, about 20 minutes.

FETTUCCINE WITH RICOTTA, TOMATOES AND BASIL

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.

TOMATO, BASIL, AND RICOTTA GELATI

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.

RICOTTA MANICOTTI WITH TOMATO SAUCE

Steps:

• Cook pasta, drain, and cool. Meanwhile, preheat oven to 375 degrees. In a large bowl, whisk together ricotta, eggs, thyme, oregano, and 1 cup Parmesan. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir in mushrooms, if desired.
• Using a plastic bag for filling, stuff cooled pasta shells (about 3 tablespoons ricotta mixture in each).
• Coat bottom of a 9-by-13-inch baking dish with 2 cups tomato sauce. Line up manicotti in baking dish, and cover with 2 cups sauce. Sprinkle with remaining 1/2 cup shredded Parmesan. Bake until bubbly, about 30 minutes.

RICOTTA, TOMATO AND BASIL TORTE

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.

BEST OF THE BEST TOMATO, BASIL, AND FRESH RICOTTA SANDWICH WITH

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.

TOMATO ÉCLAIRS WITH CREAMY RICOTTA AND BASIL FILLING

Steps:

• 1. Preheat oven to 425 degrees. Line 2 baking sheets with parchment or waxed paper. 2. Using a food processor, purée tomato until smooth, about 2 minutes. Strain purée through a fine sieve set over a measuring cup, pressing with back of a spoon to extract juice; you should have 1 cup. Add water, if necessary. 3. In a medium saucepan set over medium heat, combine tomato liquid, butter, salt and pepper; stir occasionally until butter melts. Add flour all at once and beat with a wooden spoon until dough forms a ball, leaving a film in bottom and sides of saucepan, 3 to 5 minutes. 4. Transfer dough to an electric mixer and beat for 1 minute to cool slightly. Beat in 4 eggs one at a time, until each egg is completely absorbed. 5. Scrape batter into a pastry bag with a medium tip, or a heavy-duty plastic bag with a corner snipped off. Pipe éclairs 3 to 4 inches long and 1-inch wide onto baking pans, leaving 2 inches of space between éclairs. Beat remaining egg with a little water and gently brush mixture on top of each éclair; sprinkle with cheese. Bake for 10 minutes, then reduce oven temperature to 350 degrees and bake for an additional 10 to 12 minutes, or until éclairs are puffed and golden brown. Working quickly, use a fork to poke several holes in bottom of each éclair to let steam escape. 6. To make ricotta filling, use a knife or mortar and pestle to make a paste with garlic and salt. Stir paste into ricotta along with basil. 7. Slice each éclair lengthwise, as you would a baguette for a sandwich. If the interior of the éclair seems damp, scoop out damp bits. Spread filling on bottom half of éclair, top with 3 cherry tomato halves, then sandwich with top half of éclair. Serve immediately.