Ricotta Salata With Roasted Red Peppers And Marinated Baby Artichokes Food

ROASTED ARTICHOKE SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Place the artichoke hearts in a bowl with 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss until the artichoke hearts are coated. Dump the artichoke hearts onto a sheet pan and spread out into 1 layer; roast in the oven for 20 minutes.
• Meanwhile, make the vinaigrette. Place the minced shallot, lemon juice, mustard, 1 tablespoon vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process for 5 seconds. Add the basil leaves and process into a green puree. With the processor running, slowly pour 1/2 cup olive oil into the bowl through the feed tube until the ingredients are finely pureed. Set aside.
• Place the roasted artichoke hearts in a bowl and toss with enough vinaigrette to moisten. Add the capers, red peppers, red onion, parsley, 4 tablespoons vinegar and red pepper flakes, if using, and toss gently. Sprinkle generously with salt and pepper and let stand for 30 minutes for the flavors to blend. Serve at room temperature.

SAUTEED BABY ARTICHOKES

Steps:

• Using a sharp paring knife, trim the outermost layer of leaves from each artichoke. Trim stems, and cut off top half of each artichoke. As you trim them, place them in a medium bowl; add lemon juice, and toss to coat.
• Transfer artichokes to a medium nonreactive saucepan. Add enough cold water to cover artichokes by 1 inch. Using a small heat-proof plate, weigh down the artichokes to keep them submerged. Bring to a simmer over high heat. Reduce heat to low, and simmer artichokes until fork-tender, about 15 minutes. Transfer to a colander to drain.
• Cut artichokes in half lengthwise. In a large skillet, heat olive oil over medium heat. Add artichokes in a single layer, and cook until hot, about 3 minutes. Add garlic and parsley. Cook, stirring occasionally, for 1 minute longer. Season with salt and pepper. Serve immediately.

ROASTED RED PEPPER SALAD

Steps:

• Heat broiler, with rack in top position. Place bell peppers on a foil-lined rimmed baking sheet. Broil, turning occasionally, until charred on all sides and tender, about 10 minutes. Transfer to a bowl, cover tightly with plastic wrap, and let steam 20 minutes. Rub with paper towels to remove skin. Stem, seed, and cut each pepper lengthwise into 4 pieces.
• Arrange peppers on a serving platter, drizzle with oil, and top with capers, olives, vinegar, and lemon zest. Season with salt and pepper and sprinkle with basil.

RICOTTA SALATA WITH ROASTED RED PEPPERS AND MARINATED BABY ARTICHOKES

Steps:

• Combine the chicken stock, 2 tablespoons olive oil, peppercorns, salt, thyme, garlic, and shallots in a medium saucepan. Cut 2 lemons in half, and squeeze the juice through a small strainer directly into the saucepan. Set lemon halves aside.
• Using a paring knife, trim about 1/2 inch from top of each artichoke. Remove and discard outside leaves so all that remains is tender lighter-green leaves. Use paring knife to trim stem end, and peel away tough outer skin. Slice artichokes in half. If center core is very purple, carefully carve out purple center, and discard. Rub each artichoke with lemon halves, and place in saucepan. Cover surface of cooking liquid with rinsed-out cheese-cloth to help keep artichokes submerged during cooking.
• Set the pan over medium heat, and bring to a boil. Reduce heat, and allow to simmer until the artichokes are just fork tender, 35 to 40 minutes. Remove pan from heat, and allow artichokes to cool in cooking liquid.
• Roast the red pepper on a grill or over a gas flame until charred on all sides. Place in a bowl, and cover with plastic wrap until cool enough to handle. Remove the skin by rubbing with a paper towel. Cut pepper in half, remove seeds and stem, and slice into long thin strips. Place the pepper strips in a bowl, and drizzle with olive oil.
• Drain artichoke halves, discarding peppercorns and aromatics. Place in bowl. Squeeze juice of remaining lemon over artichokes, and drizzle with olive oil. Season with salt and pepper.
• Using a knife, cut cheese into thin slices. Arrange cheese, peppers, and artichokes on serving plates. Place a quarter of the greens on each plate. Serve.

ROASTED POTATOES WITH RICOTTA

Steps:

• Preheat oven to 450 degrees. Place potatoes in center ofa 3-foot-long piece of foil. Drizzle with 1 teaspoon olive oil and season with salt and pepper. Bring long sides of foil together and fold edges over, then tightly crimp ends to create a packet. Roast on a baking sheet until cooked through, 35 to 40 minutes.
• In a small bowl, combine ricotta, Parmesan, and lemon zest; season with salt and pepper. When potatoes are cool enough to handle, cut a small X on top of each with a paring knife and gently squeeze open. Dollop about 1 teaspoon ricotta mixture into each. Drizzle 1 tablespoon olive oil over potatoes.