SAVORY RICOTTA PUDDING
Provided by Amanda Hesser
Categories project, appetizer
Time 1h45m
Yield Serves 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees and butter a 9-inch baking dish. Whisk together the eggs, egg yolk and ricotta in a mixing bowl. Whisk in the cream, milk, 1 teaspoon thyme, salt and pepper. The mixture will be a little lumpy.
- Pour into the baking dish. Sprinkle the top with the chile and remaining 1/2 teaspoon thyme. Cover the dish with foil and place it in a roasting pan. Add enough tepid water to come halfway up the sides of the baking dish. Bake until the custard is just set, about 1 1/2 hours.
Nutrition Facts : @context http, Calories 271, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 24 grams, Fiber 0 grams, Protein 11 grams, SaturatedFat 14 grams, Sodium 328 milligrams, Sugar 3 grams, TransFat 0 grams
SAVORY BREAD PUDDING (SLOW COOKER)
A great way to use up stale bread. This works best in a large, minimum 6 quart, slow cooker. It makes a delicious supper or brunch dish. Serve it with a simple green salad.
Provided by queenbeatrice
Categories Savory
Time 6h15m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet, heat oil over medium heat for 30 seconds. Add onion and cook, stirring, until softened, about 3 minutes. Add garlic, Italian seasoning, salt and peppercorns and cook, stirring, for 1 minute. Add tomatoes with juice and bring to a boil. Remove from heat and set aside.
- In a bowl, combine eggs and mustard. Beat to blend. Add milk and beat well. Set aside.
- Lightly grease the slow cooker stoneware. Spoon in one-third of the tomato mixture. Spread half the bread evenly over top and sprinkle evenly with half the cheese. Repeat, finishing with final third of tomato mixture. Pour milk mixture evenly over top.
- Place two clean tea towels, each folded in half (so you will have 4 layers), over top of stoneware to absorb the moisture. (This is to prevent accumulated moisture from dripping on the bread by absorbing the liquid generated during cooking).
- Cover and cook on low for 6 hours or high for 3 hours, until pudding is set and edges are browning.
SLOW-BAKED SAVORY RICOTTA PUDDING
Number Of Ingredients 10
Steps:
- Heat the oven to 325°F. Spray a 2-quart soufflé dish or an 8- or 9-inch cheesecake pan with oil, and dust with 3 tablespoons of the Parmesan cheese. Combine the remaining ingredients, including the remaining Par-mesan, in a bowl, and mix until well blended. Pour into the prepared pan and bake until a tester inserted in the center comes out with a bit of set batter clinging to it, about 1 hour and 15 minutes. Cool to warm room temperature, 30 minutes to 1 hour. Cover with a serving plate, invert and shake slightly to release the pudding, and remove the baking pan. Slice to serve.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
SAVORY RICOTTA TART
I love the simple combination of really good ricotta and fresh herbs, baked with just enough eggs to hold things together. I was in the mood for some heat but things like pepper and cayenne are totally optional.
Provided by Chef John
Categories Breakfast and Brunch Eggs
Time 1h15m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Brush the bottom of a springform pan with 1 tablespoon olive oil.
- Cook and stir bread crumbs and 1 tablespoon olive oil together in a skillet over medium heat until breadcrumbs are light golden, 1 to 2 minutes. Stir 1 tablespoon Parmigiano-Reggiano cheese into breadcrumbs; cook and stir until golden brown and toasted, about 1 minute more. Spread breadcrumbs out into the bottom of the prepared springform pan.
- Beat eggs in a bowl with a whisk until pale yellow, thick, and frothy. Add basil, parsley, salt, black pepper, cayenne pepper, and nutmeg; stir to combine.
- Whisk ricotta cheese and 1 ounce Parmigiano-Reggiano cheese into egg mixture. Drop cheese mixture by spoonfuls into the prepared springform pan and spread it evenly over breadcrumbs. Gently tap the pan against a work surface to settle the cheese layer. Sprinkle 2 tablespoons Parmigiano-Reggiano cheese and drizzle 1 tablespoon olive oil over the top.
- Bake in the preheated oven until set, 20 to 25 minutes. Run a paring knife around the side to release tart from springform pan. Cool in the pan until cool enough to handle; remove springform pan ring.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with a wire rack.
- Place tart on prepared baking sheet and bake in the preheated broiler until golden brown, 2 to 3 minutes.
Nutrition Facts : Calories 139.3 calories, Carbohydrate 6.9 g, Cholesterol 68.4 mg, Fat 10.9 g, Fiber 0.1 g, Protein 5.9 g, SaturatedFat 2.8 g, Sodium 372.2 mg, Sugar 0.3 g
SLOW-BAKED SAVORY RICOTTA PUDDING
Number Of Ingredients 10
Steps:
- Heat the oven to 325°F. Spray a 2-quart soufflé dish or an 8- or 9-inch cheesecake pan with oil, and dust with 3 tablespoons of the Parmesan cheese. Combine the remaining ingredients, including the remaining Par-mesan, in a bowl, and mix until well blended. Pour into the prepared pan and bake until a tester inserted in the center comes out with a bit of set batter clinging to it, about 1 hour and 15 minutes. Cool to warm room temperature, 30 minutes to 1 hour. Cover with a serving plate, invert and shake slightly to release the pudding, and remove the baking pan. Slice to serve.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
LEMON RICOTTA PUDDING
A recipe by Damian Heads, I saw him do it on Ready Steady Cook & it lokked great. I want to try it with low-fat ricotta to see how that works.
Provided by Mandy
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 190°C Grease a 3-cup capacity ceramic ovenproof dish.
- Place ricotta, lemon rind, 1/4 cup lemon juice, eggs and 1/3 cup sugar in a bowl. Using a balloon whisk, whisk until smooth. Stir in flour. Mix well to combine. Spoon batter into prepared dish. Bake for 25 to 30 minutes or until a skewer inserted into the centre comes out clean.
- Preheat grill on medium. Sprinkle remaining 1 tablespoon sugar over surface of pudding. Place under grill and cook for 1 minute or until golden. Drizzle with honey, sprinkle with nuts and serve.
Nutrition Facts : Calories 376.1, Fat 11, SaturatedFat 5.2, Cholesterol 118.5, Sodium 475.5, Carbohydrate 58, Fiber 2.1, Sugar 30.6, Protein 13
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