Yogurt Cheese Torta With Cilantro Pesto Recipes

YOGURT CHEESE TORTA WITH CILANTRO PESTO

Steps:

• In small bowl, mix yogurt and salt until well blended.
• Line mesh strainer with double layer of cheesecloth. Spoon yogurt mixture into cheesecloth; bring edges of cheesecloth up and over yogurt. Place strainer over bowl to drain liquid. Refrigerate about 4 hours or overnight.
• In food processor bowl, place Pesto ingredients. Cover; process, using quick on-and-off motions, about 30 seconds or until well blended; set aside.
• To assemble torta, line 10-oz custard cup with 1 layer cheesecloth. Spoon in one-third of the yogurt cheese and 2 tablespoons of the pesto; repeat 2 times. Top with remaining yogurt cheese; cover with cheesecloth. Refrigerate about 1 hour to blend flavors.
• To unmold, peel cheesecloth from top of mold. Turn mold upside down onto serving dish; remove cheesecloth. Serve with crackers and olives.

FABULOUS CILANTRO PESTO

Steps:

• Bring a large pot of salted water to a boil. Add the pasta, and return water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain well.
• In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add 1/4 cup of the olive oil, and blend the pesto. Add more olive oil until the pesto reaches your desired consistency.
• Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.

GRILLED CAULIFLOWER WITH CILANTRO PESTO

Steps:

• Preheat an outdoor grill to medium-high.
• Add the cauliflower, olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper to a large mixing bowl. Toss to coat the cauliflower. Transfer to a grill basket and grill, tossing occasionally, until the cauliflower is charred in places and softened, about 10 minutes. (This can alternatively be done on an indoor grill pan.)
• Transfer the grilled cauliflower to the serving bowl with the Cilantro Pesto and toss to coat.
• Garnish with Cotija cheese and cilantro. Serve immediately or at room temperature.
• Add the olive oil, lime zest, lime juice, pepper flakes and garlic to a food processor fitted with the blade attachment. Pulse together until the garlic is finely chopped. Next, add the cilantro and blend until smooth. Add the cashews and Cotija cheese and pulse until the mixture becomes a thick paste and is evenly combined. Transfer the mixture to a serving bowl and set aside until the cauliflower is grilled.

CHEESE FLAUTAS WITH CILANTRO PESTO

Steps:

• Heat 2 tablespoons olive oil in a saute pan over medium-low.Cook garlic until golden, 1 minute. Add pepitas; cook,tossing, until toasted, 2 to 3 minutes. Pulse to a paste in a foodprocessor. Add cilantro, lime juice, and remaining olive oil;pulse until smooth. Season with salt and pepper. Spread somepesto on a softened tortilla; top with cheese. Roll up; placeseam side down. Cover with a damp kitchen towel. Repeat.
• Heat peanut oil in a medium skillet over medium heat until shimmering. Fry flautas in 2 batches, seam sides down, 1 minute. Using tongs, roll to brown evenly, cooking 1 minute more. Drain on paper towels, dabbing tops to remove excess oil.

EGG YOLK PASTA (UOVA DA RAVIOLO) WITH CILANTRO PESTO

Steps:

• Place cilantro leaves, garlic, 2 tablespoons olive oil, toasted almonds, yogurt, lemon juice, salt, and pepper into a food processor. Pulse until mixture becomes a paste-like pesto, 6 or 7 pulses.
• Mix all-purpose flour and whole wheat flour together in a bowl. Mound flour on a work surface such as a large wooden cutting board. Create a well in the center of the flour; add 4 eggs and 1/2 teaspoon olive oil into the middle of the well. Beat the eggs and olive oil and gradually begin incorporating the flour a little at a time using a fork, lifting flour up from the sides until most of the flour is incorporated into the eggs. Shape into a ball. Knead dough until it is elastic, 5 to 10 minutes, adding additional flour if it is too sticky.
• Roll dough out into a large rectangle about 1/16 inch thick. Cut into 8 6x6-inch squares.
• Mix ricotta cheese and Parmesan cheeses together in a small mixing bowl. Transfer to a piping bag or plastic bag (cut a small piece off a corner of the bag). Pipe a small circle of cheese mixture large enough to hold an egg yolk in the middle of 4 of the dough squares. Place an egg yolk in the center of each circle.
• Mix 1 egg white and 2 teaspoons water together in a small bowl. Brush egg wash on edges of the pasta squares outside the egg yolk circle. Carefully place remaining 4 pasta squares on the egg yolks. Gently seal edges and try to eliminate any air pockets. Use a 6-inch round cookie cutter to remove the corners of the squares. Press edges of ravioli with tines of a fork to strengthen the seal.
• Fill a large pot with lightly salted water and bring to a rolling boil; reduce heat to medium-high so water is just simmering. Carefully transfer ravioli to water; gently stir. Cook until pasta is tender, about 3 minutes. Remove with a slotted spoon and place on 4 warm serving plates. Serve topped with a spoonful of pesto.

PESTO-YOGURT SAUCE

Steps:

• In a small bowl, mix together pesto and yogurt. Season with salt and pepper.

PESTO WITH YOGURT

Steps:

• Mince garlic and mash to a paste with salt. In a food processor purée garlic paste, basil, walnuts, Parmesan, and oil until smooth. Add yogurt and combine well. Pesto keeps, its surface covered with plastic wrap, chilled, 5 days.

MASCARPONE AND CILANTRO TORTA

Steps:

• Line a wide-mouthed 2-3 cup non-corrosive container with two smooth layers of cheesecloth, or a clean dry muslin or linen towel.
• In a bowl, beat the cheese with an electric mixer on medium speed until soft and spreadable.
• Press one fourth of the cheese evenly over bottom of container. Spread one third of the pesto evenly over the cheese - right to the edges of the container. Repeat the steps to layer the remaining cheese and pesto - ending with a layer of cheese.
• Fold the edges of the cloth over the cheese and press gently to compact. Cover airtight and chill until firm - at least one hour and up to one day.
• Fold back the cloth, invert a plate over the torta and then, holding the plate and container, flip over and invert the torta onto the plate. Peel off the cloth and if desired, garnish with cilantro springs.
• Serve with baguette slices.