Pasta With Smoked Ricotta Food

PASTA WITH RICOTTA RECIPE

Steps:

• Bring a large pot of water to a boil. Salt generously and boil spaghetti until al dente.
• Meanwhile, place ricotta in a medium sized bowl. Scoop as much pasta water as needed to create a smooth, creamy sauce. I add about 1 cup. Add salt to taste if necessary.
• Scoop the cooked spaghetti directly into 4 pasta bowls using a spaghetti scooper.
• Divide the ricotta mixture among the bowls. Stir the ricotta into the spaghetti and serve immediately.

BAKED PASTA WITH SAUSAGE AND RICOTTA

Steps:

• Preheat oven to 425 F.
• Bring a large pot of salted water to a boil. When boiling, add rigatoni and cook until al dente. Drain and set aside.
• On the stove-top, heat a skillet over medium heat. Add loose sausage and cook, stirring regularly, until cooked through and browned in spots. Remove to a plate and set aside.
• To the same skillet, over medium heat, add the onion and cook, stirring until softened. Add garlic and cook and additional 30-45 seconds. Add the hand-crushed tomatoes, chopped basil leaves and a healthy sprinkling of salt and pepper. Bring to a simmer. Add sausage back to the skillet and cook a few minutes, to blend the flavours and warm the sausage again. Turn off heat and let stand until pasta is ready.
• When pasta is cooked, add to the skillet with the tomato sauce and sausage. Stir to combine. Spoon dollops of the ricotta mixture randomly on top. Sprinkle with the shredded mozzarella cheese.
• Bake in preheated oven for 25-30 minutes, or until golden and bubbly.

CHEESY BAKED PASTA WITH SAUSAGE AND RICOTTA

Steps:

• Heat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds and red-pepper flakes (if using), and cook another 1 to 2 minutes.
• Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.
• Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn't stick to the bottom of the pan. Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.
• Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you'd like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like.

LEMON, SALMON AND RICOTTA PASTA

Steps:

• Cook the pasta in a large pan of salted boiling water for 10-12 minutes, or until al dente; drain thoroughly and return the pasta to the pan.
• Combine the lemon zest, lemon juice, oil and parmesan in a small bowl; pour the lemon mixture over the pasta and toss to combine; add the ricotta, basil, parsley and smoked salmon and toss gently until combined.
• Spoon the pasta into 6 serving bowls and serve with a side salad and warm crusty rolls.

PASTA WITH SMOKED RICOTTA

Steps:

• Cut the bacon into cubes and saute in a nonstick frying pan until crisp, remove with a spoon, and then absorb the fat that will be unleashed on a paper towel. Pass the bacon in a food processor until you have a fine powder. Set aside. Grate the cheese and chop a bit 'of onion. Cook the pasta in boiling salted water, when it is cooked, drain, taking care to save a little 'cooking water. In a pan, put the pasta, two tablespoons of cream, a few tablespoons of cooking water, 2 tablespoons smoked ricotta and mix the onion & chive, until the sauce will be released for good. Add the bacon, mix and Serve. Sprinkle with ricotta , chives and decorated with flowers.

SMOKED RICOTTA

Steps:

• Line a sieve with cheesecloth and set over a bowl. Spoon the ricotta onto the cheesecloth and let drain overnight in the refrigerator.
• The next day, line the inside of a stove-top smoker (or wok) with aluminum foil so that it comes at least 2 inches up the sides of the pan. Spoon the ricotta from the cheesecloth into a steel flower-petal steamer.
• Mix together the salt, sugar, juniper berries, peppercorns, coriander seeds, bay leaves and rosemary. Pour this into the base of the smoker. Sprinkle the wood chips around the edges of the spice mixture. Place a small (10-inch) baking rack on top of the spice mixture. Turn the heat to high (and turn on the exhaust fan above your stove), and when smoke appears, spread the ice on the baking rack. Top with the steamer. Cover the smoker (or wok) tightly with either the lid or aluminum foil. Regulate the heat so the mixture is smoking but not scorching. Smoke until the ricotta is golden brown on top and dry enough on the edges to crumble, 15 to 20 minutes. Scrape the ricotta into a bowl and chill immediately.