Fried Ricotta With A Little Tomato Salad Recipes

FRIED RICOTTA PATTIES WITH TOMATO SALAD

Steps:

• Make the tomato salad: slice the little plums in half and put in a bowl. Fork through the basil, salt and chopped hot pepper, then add the olive oil and lemon juice. Cover and set aside.
• In a bowl, break up the ricotta until loose. Mix in the Parmesan and flour. (I used quinoa flour purely because I had it at hand).
• Add the seasoning salt, pepper and garlic, and mix well. (Use a good seasoning salt with pronounced flavours, preferably with a touch of chilli in it!).
• Whisk the egg in a bowl until just mixed (don't whip to a foam), add to the cheese mixture, and fold in well. The mixture will look loose, but you should be able to form quite firm patties with your hand.
• (At this stage the mixture can be left in the fridge for the flavours to mix, if there is time).
• Heat enough oil in a non-stick frying pan, form patties a little larger than a tablespoon, and fry about 3 minutes per side before flipping -- until nicely golden brown on both sides. Mine all fitted into a square pan at the same time.
• Keep warm, but serve with the tomato salad as accompaniment.
• Ideal as a side dish with meat and vegetables.

RICOTTA FRITTATA WITH TOMATO SALAD

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

FRIED RICOTTA

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

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).

POTATO-RICOTTA GNOCCHI

Steps:

• Preheat oven to 400°F. Prick potatoes all over with a fork (for even cooking, choose spuds that are all about the same size). Place on center rack and roast until soft and easily pierced with a knife, about 1 hour. (Roasting instead of boiling prevents too much moisture in the dough.) When cool enough to handle but still warm, halve and scoop out insides, discarding skins.
• Pass through a ricer or food mill onto a baking sheet (this produces a lighter consistency than a masher or fork can); you should have about 2 1/2 cups. Let cool completely, about 20 minutes.
• Using your hands, mound potatoes on sheet; make a well in center and add ricotta. Sprinkle everything with salt, nutmeg, and flour. Working from outside edges in, use a fork or your fingers to incorporate flour and ricotta into potatoes to form a dough. Knead, adding more flour if needed, 1 tablespoon at a time, until dough is soft, smooth, and slightly tacky (but no longer sticky), about 2 minutes.
• To test dough, pinch a small piece off and roll it into a rope; if it doesn't hold together, knead a few more times. Transfer to a clean work surface and divide into 6 pieces. Roll each into a rope about 3/4 inch thick. Lightly dust ropes with flour, to prevent sticking when cutting. Using a bench scraper or sharp knife, cut each rope crosswise into 1/2-inch "pillows." Transfer to a lightly floured baking sheet.
• Heat tomato sauce in a large skillet over medium-low. Meanwhile, cook gnocchi in a large pot of generously salted boiling water until they puff up and float to top, about 2 minutes. Cook 1 minute more, then use a spider or large slotted spoon to transfer directly to skillet.
• Simmer, gently tossing a few times, until sauce evenly clings to gnocchi, about 30 seconds. Remove from heat; toss with Parmigiano-Reggiano and a few spoonfuls of pasta water (for silkiness). Season to taste and serve, topped with more Parmigiano and basil.