Parmesan Baked Ricotta With Tomato Olive Basil Salad Food

TOMATO AND RICOTTA SALAD

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).

BAKED RICOTTA

Steps:

• Preheat the oven to 400F (200C). Lightly grease your ramekins or baking dish with butter and set aside.
• Drain any excess liquid from the ricotta and add to a mixing bowl. Mix with a fork or whisk until smooth.
• Add the eggs and mix well until combined into the ricotta.
• Add the chopped thyme, parmesan, nutmeg and a good pinch of salt and pepper and mix until well combined.
• Spoon into your prepared baking dish until ¾ full and smooth the tops with the back of a spoon. Bake in the oven for 30-45 minutes until puffed up and golden on top.
• Serve warm or cold with toasted ciabatta.

BAKED RICOTTA WITH ITALIAN PARSLEY SALAD

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.