ROASTED PEPPERS WITH LEMON RICOTTA
Roasted peppers are culinary chameleons - they have their own distinctive flavor, yet they mix easily with so many ingredients. In this recipe, the peppers are slicked with olive oil and vinegar (use either sherry or balsamic) and served with ricotta that's enlivened with lemon zest and juice. If you've got it, add also the finely chopped rind of a salt-preserved lemon to the ricotta. Because the peppers can be made ahead and the ricotta is better chilled, this is a great recipe for a dinner party - it takes just a few minutes to assemble the dish at serving time and it looks good whether you arrange it on a platter or take the time to make individual plates.
Provided by Dorie Greenspan
Categories vegetables, appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Center a rack in the oven, and heat it to 425 degrees. Line a baking sheet with foil. Rinse the peppers, pat them dry and place them on the pan. Roast the peppers, turning every 10 minutes, until their skins are black and blistered, 40 minutes, more or less. Transfer the peppers to a heatproof bowl, cover and, when they're cool enough to handle, peel off the skins. Remove the caps, cut each pepper in quarters or halves and remove and discard the seeds. Lightly brush the peppers with oil; use now, or cover closely and refrigerate for up to 1 day.
- Scrape the ricotta into a bowl, and mix with a spatula to smoothen. Grate the lemon zest over the ricotta, squeeze in about 1 tablespoon of the juice and add the preserved lemon rind, if you're using it. Pour in a few teaspoons of olive oil, and season to taste with salt and pepper. Use now, or cover and refrigerate for up to 1 day.
- To serve, spoon or spread the lemon ricotta on a platter or individual plates, and drizzle with olive oil. Top with peppers, and brush or drizzle with olive oil and either sherry or balsamic vinegar. Finish with a sprinkling of chives or basil.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 458 milligrams, Sugar 5 grams
BRUSCHETTA WITH RICOTTA-LEMON SPREAD
This quick appetizer comes together in minutes, and the spread will keep in the refrigerator up to a week.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes about 1 cup
Number Of Ingredients 8
Steps:
- Brush baguette slices with olive oil, grill until toasted. Rub slices with raw garlic clove.
- Stir together ricotta, zest, olive oil, basil, and oregano. Season with salt and pepper. Spread can be refrigerated, in an airtight container, up to 1 week.
CHARRED PEPPERS WITH LEMON RICOTTA AND CUCUMBERS
The smoky charred peppers play well with the cool cucumbers and lemony ricotta. If you can't find Italian frying peppers or just aren't feeling them, grilled eggplant or zucchini would also pair well here.
Provided by Andy Baraghani
Categories Bon Appétit Side Vegetable Chile Pepper Ricotta Cucumber Walnut Lemon Mint Vegetarian Soy Free Wheat/Gluten-Free Peanut Free Quick & Easy Healthy Summer Backyard BBQ
Yield 8 servings
Number Of Ingredients 9
Steps:
- Place a rack in upper third of oven; preheat to 350°F. Spread out walnuts on a rimmed baking sheet and toast, tossing halfway through, until golden brown, 8-10 minutes. Let cool, then crush into large pieces with a flat-bottomed measuring cup or glass.
- Meanwhile, heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Cook peppers, shaking pan and turning peppers occasionally, until skins are lightly charred and flesh is tender, 6-8 minutes. Transfer peppers to a cutting board and let cool slightly. If peppers are large, cut in half lengthwise.
- Combine ricotta and 2 Tbsp. oil in a small bowl; finely grate zest from lemon over and mix well. Season lemon ricotta with salt. Set lemon aside.
- Combine peppers, cucumbers, mint, and half of walnuts in a large bowl. Cut reserved lemon in half and squeeze juice into bowl. Drizzle in 2 Tbsp. oil, season with salt, and toss to coat.
- Transfer pepper mixture to a platter along with any juices in the bottom of bowl. Dollop lemon ricotta over and top with remaining walnuts. Drizzle with more oil and season with black pepper.
HERBED RICOTTA CHEESE SPREAD
Provided by Food Network
Time 15m
Number Of Ingredients 5
Steps:
- Combine all the ingredients in a small bowl and mix with a rubber spatula until blended.
- Process until the mixture is rough-textured, not completely smooth
ONE-POT LEMON RICOTTA SPAGHETTONI
Move over spaghetti: Your wider cousin, spaghettoni, is moving up the trending charts. Though only slightly thicker than regular spaghetti, the extra width helps it soak up the flavors of the sauce--in this case tangy lemon juice and fragrant scallions and garlic. This dish is cooked in just one pot (no need to bring water to a boil beforehand!), so it's a super quick and easy choice for weeknights. We top it off with creamy ricotta, salty Parmesan and bitter lemon zest for a bold but balanced finish.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large heavy-bottomed pot (an oval Dutch oven or round braiser works well here, but any large pot will do) over medium-high heat. Add the scallion whites, 1 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until softened and starting to caramelize, 3 to 4 minutes. Add the oregano, crushed red pepper flakes and garlic and cook, stirring, until the garlic is softened and fragrant, about 1 minute.
- Add the lemon juice, 5 1/2 cups water, 1 teaspoon salt and a few grinds of black pepper to the pot, scraping up any brown bits that may have formed on the bottom. Put the spaghettoni in the pot and spread it out as much as you can. Bring the water to a boil and cook, stirring frequently to make sure the pasta doesn't stick to the bottom of the pot, until the pasta is al dente, the mixture looks creamy and starchy and almost all of the water is evaporated, 10 to 12 minutes.
- Turn off the heat and stir in the Parmesan, ricotta and lemon zest until the cheeses have melted and the sauce is very creamy, about 1 minute. Divide the pasta into 4 bowls and garnish each with scallion greens and a few more cracks of black pepper.
HERB SPREAD
Steps:
- (For an alternative replace the lemon, garlic and thyme with 1 1/2 teaspoons cumin and 2 tablespoons chopped parsley)
- In a mixing bowl, add garlic, thyme, and lemon juice to the yogurt and mix well. Place mixture in cheesecloth, set over a colander, set over a bowl and place in refrigerator for 12 hours.
- Discard liquid and place remaining yogurt in bowl. Add salt and pepper, to taste.
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