Baked Ricotta With Spring Vegetables Food
BAKED RICOTTA WITH SPRING VEGETABLES
Here's a multipurpose dish that is perfect for spring, but can also highlight other seasons. It comes from Dan Kluger at Loring Place in Greenwich Village. He made it in winter, studded with squash and mushrooms. For spring, he scattered pickled ramps, favas and spring onions on top. But he said that other seasonal vegetables like artichokes, peas, morel mushrooms and asparagus could be used. As summer rolls in, there will be a different cast of characters to consider, like zucchini, cherry tomatoes and peppers. The dish works as a first course for four or a lunch dish for two, and could even replace salad and cheeses at a more elaborate dinner.
Provided by Florence Fabricant
Categories lunch, snack, dips and spreads, side dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 15
Steps:
- Bring a small saucepan of water to a boil, add the asparagus and blanch 5 minutes. Drain and set aside. Toss mushrooms with 2 teaspoons of the oil and sear in a small skillet over medium heat until softened, about 5 minutes. Set aside.
- Grease a 9-inch cast iron skillet with 1 teaspoon oil. Place ricotta in a bowl. Fold in the Parmesan, mozzarella, oregano, egg and egg yolk. Season with salt and pepper. Spread in the cast-iron skillet. Gently swirl in the pesto, leaving streaks of it.
- Heat a broiler. Place the cast-iron skillet on a burner turned to low and let cook about 10 minutes, until heated through and showing signs of browning along the edges. Remove from heat. Scatter the asparagus, mushrooms and artichokes on top. Sprinkle with scallions and mint. Place under the broiler close to the source of heat until it starts to become lightly dappled, about 6 minutes.
- Meanwhile grill or toast the bread. Brush with the remaining 1 1/2 teaspoon olive oil and rub with garlic. Serve the cheese and vegetables directly from the skillet, with grilled bread alongside.
LEMON RICOTTA PASTA WITH VEGETABLES
This is my "kitchen sink" pasta dish, you can use whatever veggies or cheeses you have on hand. The combo sounds a little odd but you'll be surprised of the amount of flavor you get!
Provided by Kayla Kinney
Categories Ingredients Dairy Recipes Cheese Recipes Ricotta Cheese Recipes
Time 40m
Yield 8
Number Of Ingredients 18
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.
- Meanwhile, melt butter in a large skillet over medium heat. Add mushrooms, onion, bell pepper, and garlic; saute until softened, 5 to 10 minutes. Season with salt, pepper, 1 teaspoon Italian seasoning, and crushed red chili pepper. Add spinach and tomato towards the end of the saute process and cook until spinach has wilted.
- Season ricotta cheese with more Italian seasoning, garlic powder, and onion powder. Stir seasoned ricotta cheese into the vegetable mixture with Parmesan cheese, lemon zest, and lemon juice. Heat over medium-high heat until heated all the way through, 3 to 5 minutes.
- Plate and top with mozzarella.
Nutrition Facts : Calories 369.6 calories, Carbohydrate 49.1 g, Cholesterol 36.9 mg, Fat 13 g, Fiber 3.7 g, Protein 17 g, SaturatedFat 7.6 g, Sodium 417 mg, Sugar 3.7 g
RICOTTA CAKE WITH HONEY AND CARDAMOM ROASTED VEGETABLES
This s really rich cake and can stand to be served on its own. If you want to serve veg with it buttered baby spinach or roasted potatoes work well. This came from Rose Elliott's Vegetarian supercook and made up part of a recent dinner party menu. I haven't tried this with light ricotta so I really dont know how it would turn out.
Provided by PinkCherryBlossom
Categories Cheese
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 190°C.
- Mix the cardamom, honey, olive oil and seasoning if desired in a large bowl.
- Add the peppers, aubergine and courgette and mix to coat in the dressing.
- Spread the vegetables on a roasting tray in a single layer and bake for 1 hour.
- To make the cake mix the garlic, ricotta and pecorino cheeses reserving a handful of the pecorino. Season with the nutmeg and salt and pepper.
- Turn the cheese mixture into a greased 23cm round springform tin. Smooth the top and sprinkle with the remaining pecorino.
- Bake for 30 mins until firm and golden brown.
- Remove from the tin onto a serving plate and top with the vegetables. Serve immediately.
Nutrition Facts : Calories 643.9, Fat 40.3, SaturatedFat 23.1, Cholesterol 137, Sodium 757.5, Carbohydrate 35.6, Fiber 6.3, Sugar 15.1, Protein 38.7
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