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.
TOMATO AND RICOTTA SALAD
From the LA Times, this salad is a taste of summer. Tomatoes from the garden or the farm market and ricotta you make yourself--yum! The directions look long--but it's really simple and you can take a shortcut and buy your ricotta, but do try making your own--it's really luscious. Prep time does not include time to cool the homemade ricotta. Note: If you have 'ordinary' balsamico, you can simmer it over medium low heat, uncovered, for a few minutes and thicken it slightly--it will taste much richer.
Provided by Chef Kate
Categories Cheese
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For the ricotta:.
- In a heavy saucepan, warm the milk, buttermilk and nutmeg over high heat; stir the mixture frequently until it reaches 120 degrees (warm to the touch), about 2 to 3 minutes.
- Now stir occasionally; the milk will begin to separate; when it reaches 175 degrees to 180 degrees, about 1 to 2 minutes, gently scrape the bottom of the saucepan; the curds will rise to the top; cook at 180 degrees for 1 minute.
- Line a strainer or colander with cheesecloth and place it over a bowl or pot large enough to catch the liquid from the cheese and pour the contents of the saucepan into the strainer.
- Gently stir in the Parmesan and salt while the mixture is still hot.
- Gather up the corners of the cheesecloth and tie it up with string and let it drain for 15 minutes.
- Once the ricotta is at room temperature, transfer it to an airtight container and store it in the refrigerator until ready to use (makes 1 cup).
- For the croutons:.
- Heat the oven to 350 degrees.
- Tear the baguette into chunks, toss lightly with the olive oil and season with salt and pepper.
- Bake for 10 minutes until golden (makes 2 cups).
- For the assembly of the salad:.
- Cut the tomatoes (which you have NOT refrigerated)into different shapes and sizes.
- Season with salt and pepper to taste; drizzle the tomatoes with the olive oil; and arrange on serving plates.
- Drizzle the tomatoes with the aged balsamic vinegar.
- Scatter the croutons and torn basil atop the tomatoes.
- Top each salad with two quenelles of ricotta cheese (use two tablespoons to form the cheese into ovals, each about a tablespoon of cheese).
Nutrition Facts : Calories 327.2, Fat 16.5, SaturatedFat 5.1, Cholesterol 19.4, Sodium 476.2, Carbohydrate 34.4, Fiber 3.9, Sugar 16.6, Protein 12.1
BAKED RICOTTA BOWLS WITH CHICKEN AND PARMESAN AND A MIXED GREEN SALAD WITH TOMATO-BASIL VINAIGRETTE
Provided by Robin Miller : Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F.
- Divide crust into 8 pieces and shape each piece into a ball. Press the balls into the bottom and up the sides of an 8-cup mini muffin tin. Set aside.
- In a large bowl, combine chicken, ricotta, Cheddar, 1/4 cup of the Parmesan, eggs, Dijon, parsley, salt, and black pepper. Mix well. Spoon mixture into prepared muffin cups and top with remaining Parmesan. Bake 20 minutes, until a knife inserted near the center of 1 cup comes out clean and crust is golden brown.
- Meanwhile, in a blender, combine tomatoes, basil, garlic powder, vinegar, and oil. Process until smooth. Season to taste with salt and pepper and serve over greens.
PARMESAN-BAKED RICOTTA WITH TOMATO, OLIVE & BASIL SALAD
This impressive starter is perfect for entertaining guests and can be made ahead for extra ease
Provided by Jane Hornby
Categories Dinner, Starter
Time 50m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Beat the ricotta and eggs together, fold in most of the Parmesan, then season to taste. Line a 900g/2lb loaf tin with parchment, then scoop the ricotta into the tin. Level the top, scatter with the remaining cheese, then bake for 35 mins or until set and golden. Let cool, then turn it out. You can do this a day ahead.
- Slice the tomatoes fairly thickly, then very roughly chop the olives. Whisk the olive oils, vinegar, sugar, garlic, olives and seasoning together. Just before you serve, roughly chop a few of the basil leaves and stir most into the dressing.
- To serve, slice the ricotta and put onto plates. Toss the tomatoes with most of the basil and a little dressing. Serve alongside the ricotta, drizzle dressing over and scatter with remaining basil.
Nutrition Facts : Calories 354 calories, Fat 28 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 0.82 milligram of sodium
BAKED RICOTTA WITH ITALIAN PARSLEY SALAD
Ricotta needs to drain for several hours (overnight is best). The salad can be served immediately but tastes better when it has rested an hour or so. Add crusty bread and white wine for a delicious lunch.
Provided by Julie Bs Hive
Categories Lunch/Snacks
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Put ricotta in a large sieve or colander lined with a double thickness of cheesecloth. Cover the ricotta with the cheesecloth, set the sieve or colander over a bowl to catch the draining whey, and set a plate with a weight on top of the ricotta to speed draining. Refrigerate for several hours or overnight.
- RICOTTA PIE:
- Preheat the oven to 375°. Butter a 10-in pie pan. In a large bowl, stir together the ricotta and Parmigiano-Reggiano. Season to taste with salt and pepper. Stir in the eggs, beating well. Transfer the mixture to a prepared pan spreading it evenly. Bake in the upper third of the oven until puffed and lightly brown-55 minutes. Let cool, then unmold onto a cutting board.
- PARSLEY SALAD:.
- In a large bowl, combine all the ingredients. Toss well. Taste and season according to personal preference. Serve immediately or let stand for up to 1 hour, tossing occasionally.
- Cut the ricotta into 8 wedges and place on individual plates. Accompany each serving with some of the parsley salad.
Nutrition Facts : Calories 242.5, Fat 16.4, SaturatedFat 9.9, Cholesterol 109.5, Sodium 190.5, Carbohydrate 8.3, Fiber 2, Sugar 1.9, Protein 16.5
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 "parmesan baked ricotta with tomato olive basil salad food"
BAKED RICOTTA RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
5/5 (19)Total Time 35 minsCategory Appetizer, SnackCalories 1303 per serving
- In a medium bowl beat the egg with a whisk, then add the ricotta cheese, ¼ cup of parmesan cheese, oregano, salt and pepper, whisk together until completed combined.
- Spoon the ricotta into a small 5-6 inch (14 cm) oven safe baking dish, then sprinkle with the tablespoon of parmesan cheese. Bake for approximately 20-30 minutes or until golden brown on top. Remove from the oven and drizzle with a tablespoon of olive oil. Serve warm or room temperature.
- In a small bowl toss together the chopped tomatoes, basil, oregano, salt and olive oil. Serve over the baked ricotta if desired.
BRUSCHETTA WITH HEIRLOOM TOMATOES, OLIVES AND BASIL
From onceuponachef.com
10 BEST RICOTTA CHEESE SALAD RECIPES | YUMMLY
From yummly.com
TOMATO AND RICOTTA TART RECIPE WITH PARMESAN
From olivemagazine.com
Servings 4Total Time 45 minsCategory Dinner, LunchCalories 564 per serving
PASTA WITH FRESH TOMATO SAUCE AND RICOTTA CHEESE
From foodiecrush.com
SUN-DRIED TOMATO PASTA - THE CLEVER MEAL
From theclevermeal.com
TOMATO, RICOTTA AND OLIVE SPELT TART WITH BASIL
From taste.com.au
PARMESAN-BAKED RICOTTA WITH TOMATO, OLIVE & BASIL SALAD RECIPE
From recipecialist.com
TOMATO SALAD & HERBED RICOTTA & BALSAMIC VINAIGRETTE RECIPE
From myrecipes.com
PARMESAN-BAKED RICOTTA WITH TOMATO, OLIVE & BASIL SALAD | RECIPE ...
From pinterest.ca
SUMMER SALAD WITH HERBED RICOTTA - JO COOKS
From jocooks.com
TOMATO BASIL AND PARMESAN SALAD | DONNA HAY
From donnahay.com.au
COOKERY CLASS BRISTOL - COOKING IT
From cookingit.co.uk
PESTO BAKED RICOTTA WITH TOMATO, OLIVES AND BASIL SALAD
From foodandhome.co.za
BAKED RICOTTA WITH TOMATO, OLIVE AND BASIL SALAD RECIPE | EAT YOUR …
From eatyourbooks.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