BACI DI RICOTTA
I don't deny that having to stand stoveside frying 30 teaspoons of ricotta at the end of dinner is a slight drawback, but these are so good, I really do think it's worth it. Besides, there's no getting around it. Somehow, that makes things easier for me. I just accept what has to be done, and get on with it. I wouldn't want to have to get up in the middle of some formal dinner and start deep-frying (or maybe I would: escape can be appealing for both host and guest at those sorts of gathering), but when it's just a case of your friends sitting around a table, it's not such a big deal. Go easy on the drink over dinner, though. For US cup measures, use the toggle at the top of the ingredients list.
Provided by Nigella
Yield Makes: 30 baci
Number Of Ingredients 10
Steps:
- Put the ricotta and eggs into a bowl and beat until smooth. Add the flour, baking powder, salt, cinnamon, sugar and vanilla extract. Beat the mixture to make a smooth batter. Fill a wide, shallow pan with about 2cm / ¾ inch of oil. Heat the pan of oil until a tiny blob of batter sizzles when dropped into the hot fat. Drop rounded teaspoons of the ricotta batter into the pan, about five or six at a time; don't be tempted to make them bigger, boring though this is, they will puff up on cooking. You need to turn them over quite quickly so it's best to do a few at a time. You don't want to get too frantic around all that hot fat. As they turn a golden brown, flip them over and leave them for a minute or so on the other side. As you lift them out of the pan, place the cooked baci di ricotta on some kitchen towel, just to remove the excess oil. Then pile the balls of heat-bronzed ricotta on to a plate in a rough-and-tumble pyramid shape, and push the icing sugar through a small sieve evenly but thickly over them. Eat straightaway. As if...
RICOTTA KISSES
These baci di ricotta -- perfect kisses, hot, soft and melting -- are a surprisingly easy dessert. It's just a question of mixing the ingredients in a bowl (by hand) and then frying rounded teaspoonfuls of the batter in just under an inch of oil until you have some light, small, vaguely ball-shaped fritters that need no more than a powdery dusting with confectioners' sugar. Put a dish mounded with them on the table with coffee and watch them go.
Provided by Nigella Lawson
Categories quick, dessert, side dish
Time 20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, combine ricotta and eggs, and mix until smooth. Add flour, baking powder, salt, cinnamon, sugar and vanilla. Mix again to make a smooth batter.
- Fill a wide, shallow skillet with about 3/4 inch of oil. Place over medium-high heat until a bit of batter sizzles when dropped in. Drop rounded teaspoons of batter into pan, 5 or 6 at a time. When batter puffs and undersides turn golden brown, after about 1 minute, flip kisses and allow to brown again for about 1 more minute. Transfer browned kisses to paper towels to drain, and continue until all batter is used.
- Pile kisses in a rough pyramid on a serving plate. Pass confectioners' sugar through a small fine-meshed sieve evenly over baci. Serve immediately.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 18 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 197 milligrams, Sugar 4 grams, TransFat 0 grams
HOMEMADE RICOTTA
Provided by Ina Garten
Time 43m
Yield about 2 cups
Number Of Ingredients 4
Steps:
- Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
- Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 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 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
CHEF JOHN'S HOMEMADE RICOTTA CHEESE
If I came over to your place and you served me homemade ricotta cheese, I'd think you were pretty cool. And while that's a good reason to do this, there are even better reasons--like, it's super fun to do, ridiculously easy, and you'll end up with something far superior to what you buy in the store. Serve on toast with honey, cayenne, and sea salt or with tomatoes, basil, freshly ground black pepper, olive oil, and sea salt--or however you like.
Provided by Chef John
Time 1h40m
Yield 6
Number Of Ingredients 4
Steps:
- Line a mesh strainer with cheesecloth and set over a deep bowl or pot.
- Combine milk, cream, and salt in a heavy-bottomed saucepan and place over medium-high heat. Cook the mixture, stirring occasionally in a "figure eight" motion, until it reaches a temperature of 195 degrees F (90 degrees C). If you don't have a thermometer, this will be right before it starts to simmer. You'll see steam rising from the surface, and tiny bubbles forming around the edges of the pan.
- Turn off the heat, pour in the vinegar, and stir slowly in a "figure eight" motion for 3 or 4 seconds.
- Let the mixture sit, untouched, for 6 minutes.
- Carefully ladle into the cheesecloth-lined mesh strainer so that the dripping whey drains into the pot or bowl. Let the ricotta drain into the pot for between 20 and 45 minutes, depending on how soft or firm you want your cheese. The longer it drains, the firmer the texture will be once chilled.
- Grab the ends of the cheesecloth and lift the drained ricotta out of the strainer and place in a bowl. Let cool on the counter to room temperature, then wrap and chill thoroughly.
- Remove cheesecloth and serve. Ricotta usually needs an additional pinch of salt when serving.
Nutrition Facts : Calories 166.1 calories, Carbohydrate 7.9 g, Cholesterol 43.4 mg, Fat 12.6 g, Protein 5.6 g, SaturatedFat 7.6 g, Sodium 472.6 mg, Sugar 7.4 g
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