HEIRLOOM TOMATOES WITH HERBED RICOTTA
Steps:
- In a medium bowl, combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside for up to 30 minutes.
- With a small serrated knife, cut the larger tomatoes in wedges through the stem and the smaller tomatoes in half through the stem. Place them in a medium bowl with the garlic, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside.
- When ready to serve, add the basil to the tomatoes and combine. Pile the ricotta in a large (12-inch) round shallow bowl or oval platter. Using a slotted spoon, place the tomatoes around the ricotta, discarding any liquid. Drizzle the tomatoes and ricotta with olive oil, sprinkle with the reserved basil and fleur de sel, and serve at room temperature.
- Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
- Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one 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 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep, refrigerated, for 4 to 5 days.
TOMATO SALAD WITH RICOTTA, BROAD BEANS & SALSA VERDE
Serve tricolore salad with a twist using heritage tomatoes, ricotta and salsa verde. A lovely summery side dish for a picnic, barbecue, or light lunch
Provided by Rosie Birkett
Categories Lunch, Side dish, Starter, Vegetable
Time 25m
Number Of Ingredients 13
Steps:
- Toss the sliced tomatoes and onion in a bowl with a bit of salt and set aside.
- Finely chop the herbs for the salsa verde. Pound the garlic, Dijon mustard and capers using a pestle and mortar and add to the herbs. Add seasoning and the oil. Add the vinegar, little by little, tasting as you go, until the sauce has the right amount of acidity - it needs to be punchy without losing the grassy, fresh flavour of the herbs.
- Bring a pan of water to the boil and plunge the broad beans in for a couple of mins, then drain, cool in cold water and peel away the shells.
- Divide the tomatoes and onions between plates or spread out on a platter. Dot the ricotta around and spoon over the salsa verde. Scatter with broad beans and serve.
Nutrition Facts : Calories 418 calories, Fat 40 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 1.1 milligram of sodium
SUMMER TOMATO SALAD WITH RICOTTA SALATA AND CREAMY GARLIC VINAIGRETTE
Steps:
- Arrange tomatoes on a platter. Toss fennel in a bowl with a few tablespoons of the creamy garlic dressing and season with salt and pepper. Mound the fennel in the middle of the platter on top of the tomatoes. Sprinkle with the herbs, cheese and olives and drizzle with some more of the creamy garlic dressing.
- Combine mayonnaise, vinegar, lemon juice, mustard and garlic in a blender and blend until smooth. Slowly add the olive oil until emulsified and season with salt and pepper to taste.
TOMATO AND HERBED RICOTTA SALATA SALAD
Make and share this Tomato and Herbed Ricotta Salata Salad recipe from Food.com.
Provided by evelynathens
Categories Cheese
Time 15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Crumble the cheese into a bowl. Add the basil, chives, mint, oregano and thyme. Mix until the herbs coat the crumbled cheese.
- Arrange the large tomatoes on a serving platter, overlapping the slices slightly. Scatter the cherry tomatoes on top. Season with salt.
- Whisk together the olive oil and vinegar. Season to taste with salt and pepper. Drizzle the vinaigrette over the tomatoes and let sit for 10 minutes.
- To serve, scatter the cheese over the tomatoes and garnish with basil, mint, oregano and thyme sprigs.
Nutrition Facts : Calories 115.7, Fat 9.4, SaturatedFat 1.3, Sodium 10.1, Carbohydrate 7.8, Fiber 2.5, Sugar 5, Protein 1.8
TOMATO-HERB SALAD
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Cut 2 pounds mixed tomatoes into wedges. Whisk 1 tablespoon each chopped mixed herbs and lemon juice, 2 teaspoons each whole-grain mustard, mayonnaise and olive oil, 1/2 teaspoon honey, and salt and pepper to taste. Toss with the tomatoes. Top with more herbs.
Nutrition Facts : Calories 84 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 1 milligrams, Sodium 154 milligrams, Carbohydrate 10 grams, Fiber 3 grams, Protein 2 grams, Sugar 7 grams
TOMATO, ARUGULA, AND RICOTTA SALATA SALAD
Steps:
- Make the dressing: In a blender blend together the garlic paste, the vinegars, and salt and pepper to taste, with the motor running add the oil in a stream, and blend the dressing until it is emulsified.
- Divide the arugula among 6 salad plates and arrange one sixth of the tomato slices on each plate. Divide the ricotta salata and the orégano among the plates. Drizzle each salad with about 1 1/2 tablespoons of the dressing.
PASTA SALAD WITH RICOTTA SALATA AND BROCCOLINI
Make and share this Pasta Salad With Ricotta Salata and Broccolini recipe from Food.com.
Provided by Messiejessie625
Categories Cheese
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Trim and discard the bottom 1/2-inch from the broccolini. Then cut the broccolini into 1-inch pieces. Steam broccolini covered in small skillet in 1/2 inch boiling water for 3 minutes, cold shock, and drain. Combine broccolini and pasta in a bowl.
- Return pan to stove over low heat and saute shallots and garlic in oil 2 minutes. Pour warm oil over pasta and broccolini. Crumble ricotta salata over pasta. Sprinkle the pasta with thyme, salt, and pepper, and toss to combine. Adjust seasonings and garnish salad with halved grape tomatoes.
Nutrition Facts : Calories 381.8, Fat 19, SaturatedFat 2.7, Sodium 7.1, Carbohydrate 45.1, Fiber 2.2, Sugar 1, Protein 7.9
TOMATO AND RICOTTA SALAD
From the LA Times, this salad is a taste of summer. Tomatoes from the garden or the farm market and ricotta you make yourself--yum! The directions look long--but it's really simple and you can take a shortcut and buy your ricotta, but do try making your own--it's really luscious. Prep time does not include time to cool the homemade ricotta. Note: If you have 'ordinary' balsamico, you can simmer it over medium low heat, uncovered, for a few minutes and thicken it slightly--it will taste much richer.
Provided by Chef Kate
Categories Cheese
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
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).
Nutrition Facts : Calories 327.2, Fat 16.5, SaturatedFat 5.1, Cholesterol 19.4, Sodium 476.2, Carbohydrate 34.4, Fiber 3.9, Sugar 16.6, Protein 12.1
HEIRLOOM TOMATO, WHITE PEACH, AND RICOTTA SALATA SALAD
A low-acidic, mild tomato will help flavors meld in this summery salad.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 8
Steps:
- Arrange slices of ripe white peaches and large heirloom tomatoes on a platter. Top with a few thin slices of red onion, torn fresh basil, and crumbled ricotta salata. Season with coarse salt and freshly ground pepper. Drizzle with extra-virgin olive oil. Garnish with basil sprigs.
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