Fried Ricotta Patties With Tomato Salad Recipes

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RICOTTA FRITTATA WITH TOMATO SALAD



Ricotta Frittata With Tomato Salad image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

8 large eggs
1/4 cup milk
1/3 cup grated parmesan cheese
2 medium tomatoes, chopped
3 tablespoons chopped fresh basil
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 bunch scallions, sliced
1/2 small head radicchio, coarsely chopped (about 4 cups)
Pinch of sugar
1/2 cup ricotta cheese (preferably fresh)

Steps:

  • Position a rack 4 to 6 inches from the broiler and preheat the broiler. Whisk the eggs, milk and cheese in a large bowl. In another bowl, toss the tomatoes, basil, 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste.
  • Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the scallions, radicchio, sugar, and salt and pepper to taste. Cook, stirring, until the radicchio is tender, about 3 minutes, then add to the bowl with the egg mixture and stir. Wipe out the skillet.
  • Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat, tilting to coat the pan. Add the egg mixture and cook, undisturbed, until the bottom starts setting, about 30 seconds. Top with spoonfuls of ricotta; transfer to the broiler and cook until the frittata is set and golden, 3 to 5 minutes. Loosen the edge with a rubber spatula; slide out of the skillet. Cut into wedges. Serve with the tomato salad.
  • Per serving: Calories: 381; Total Fat: 28 grams; Saturated Fat: 9 grams; Protein: 20grams; Total carbohydrates:11 grams; Sugar: 0 grams; Fiber: 2 grams; Cholesterol: 461 milligrams; Sodium: 558 milligrams

Nutrition Facts : Calories 381 calorie, Fat 28 grams, SaturatedFat 9 grams, Cholesterol 461 milligrams, Sodium 558 milligrams, Carbohydrate 11 grams, Fiber 2 grams, Protein 20 grams

FRIED RICOTTA



Fried Ricotta image

Life in the hilly inland of Molise was for centuries a pastoral existence, and the traditional staples of the pastoral table are still essential elements in cooking alla Molisana. Ricotta, a nutritious and always available by-product of cheesemaking, thus appears on the table in many forms, such as gnocchi, with pastas and vegetables, and in soups-or eaten just plain, with bread. Here's one of the most delicious ways that ricotta can be enjoyed: drained, shaped in small pieces, breaded, and fried, ricotta fritta gains new dimensions of texture and flavor. Serve these fried ricotta morsels as a savory appetizer or main course, in a puddle of tomato sauce or on top of braised vegetables. On the other hand, if you top them with some poached peaches or peach preserve or fruit jam with a dollop of whipped cream, you have a glorious dessert.

Yield makes about 24 pieces, serving 4 to 6 as a savory appetizer or 6 to 8 as a dessert

Number Of Ingredients 11

A 15-ounce container fresh ricotta, drained
1/2 cup all-purpose flour for dredging
2 cups fine dry bread crumbs
2 large eggs
Pinch of kosher salt
1/2 cup vegetable oil
2 cups Tomato Sauce (page 385)
12 fresh basil leaves, shredded (about 3 tablespoons)
2 cups poached fruit or fruit jam
1 cup whipped cream
1 tablespoon-sized ice-cream scoop (or measuring spoon or melon baller); a heavy-bottomed nonstick skillet or sauté pan, 12-inch diameter or larger

Steps:

  • Put the drained ricotta in a bowl. With the ice-cream scoop or other implement, scoop out tablespoon-sized balls of ricotta, and set them on a parchment-lined tray or sheet pan (you should have about twenty-four ricotta balls total). Set the tray in the freezer, and chill the balls until firm, about 30 minutes.
  • Spread the flour on a small plate, and the bread crumbs on a large plate. Whisk the eggs with a pinch of salt in a wide, shallow bowl. Dredge the balls in the flour, and gently flatten them into thick patties. Coat the patties in egg, then dredge them until well coated in the bread crumbs, but not heavily so. Return the breaded patties to the parchment-lined tray.
  • When you are ready to fry the patties, pour the vegetable oil in the skillet and set over medium heat. The oil is ready when the tip of a patty sizzles on contact. Drop the patties into the skillet in batches, so they are not crowded, and fry for 1 to 2 minutes on each side, until golden brown and crispy. Lift them from the skillet with a slotted spatula, and drain briefly on paper towels.
  • Serve ricotta fritta while still hot.
  • For a savory appetizer or main course: spoon a pool of hot tomato sauce onto each serving plate, set 4 to 6 fried patties per portion in the sauce, and scatter shredded basil on top.
  • For a dessert dish: top portions of 3 or 4 patties per serving with warmed peach preserves (or any fruit jam or poached fruit) and whipped cream.

TOMATO AND RICOTTA SALAD



Tomato and Ricotta Salad image

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

4 cups whole milk
1 cup buttermilk
1 pinch nutmeg
2 tablespoons finely grated parmesan cheese
1/8 teaspoon salt
1 (5 inch) baguette
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
3 -4 lbs heirloom tomatoes (select a broad variety)
kosher salt (or fleur de sel)
fresh ground black pepper
2 tablespoons extra virgin olive oil
1 tablespoon aged balsamic vinegar
1/2 cup basil leaves, packed, torn

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

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