Green Beans With Ricotta Salata Recipes

ORECCHIETTE WITH GREENS, GARBANZO BEANS AND RICOTTA SALATA

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
• In a large skillet over medium-high heat, heat the oil. Add the garlic and cook until fragrant and lightly browned, about 2 minutes. Using a slotted spoon, remove the garlic and discard. Add the Swiss chard and cook until wilted. In batches, add the spinach and cook until wilted. Add the beans and tomatoes and cook for 5 minutes. Turn off the heat. Add the pasta, 1/2 of the cheese, and lemon zest. Toss well and thin out the sauce with a little pasta water, if needed.
• Transfer to a large serving bowl and season with salt and pepper. Sprinkle with the remaining cheese and serve.

SPAGHETTI WITH GREEN BEANS

Steps:

• Wash the green beans and cut off the thinner parts at each end. Peel and slice the onion very finely. Cut the tomatoes into halves or quarters depending on how big they are.
• Pour the oil into a large frying pan or skillet, heat it and fry the garlic clove, onion and whole peperoncino until the onion starts to soften. Then add the tomato pieces and cook until they start to soften too.
• In the meantime, in a pot with plenty of salted water, partly cook the green beans for a few minutes. Drain the beans and add them to the pan with the onion and tomatoes.
• Continue cooking for 5 minutes then add the tomato passata and mix everything together. Simmer for 10-15 minutes. Add salt and pepper to taste.
• When the sauce is almost ready, cook the pasta in plenty of boiling salted water according to the instructions on the packet. I used the water I cooked the beans in. If you are using fresh pasta the cooking time will be very short.
• Remove the garlic clove and red chilli pepper from the sauce. Drain the pasta and add it to the green beans and tomato sauce.
• Add a generous sprinkling of grated cacioricotta and mix well. I also added a handful of chopped fresh parsley or you can use basil. (both are optional)
• Serve with more grated cacioricotta or pecorino sprinkled on top.

GREEN BEANS WITH RICOTTA SALATA

Steps:

• Bring a large saucepan of cold water to a boil. Add 1 tablespoon salt and trimmed beans. Cook until beans are just tender, about 4 minutes. Remove from heat, drain, and immediately plunge beans into an ice-water bath to stop the cooking process. Drain, pat dry, and place in a large bowl along with ricotta salata and basil leaves.
• In a small bowl, whisk together mustard, vinegar, olive oil, remaining 1/4 teaspoon salt, and pepper.
• Pour vinaigrette over bean mixture and toss well.

GREEN BEAN SALAD WITH RADISHES AND PROSCIUTTO

Steps:

• Cook beans in large pot of boiling salted water until crisp-tender, 4 to 5 minutes. Drain well; cool. Toss beans, radishes, and prosciutto in large bowl. Whisk Sherry, mustard, and chives in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. Toss salad with enough dressing to coat. Using vegetable peeler, shave ricotta salata in thin strips over salad.
• Available at some supermarkets and at specialty foods stores and Italian markets.

MULTICOLORED PEPPER-AND-BEAN SALAD WITH RICOTTA SALATA AND HERBS

Steps:

• Prepare a large ice bath; set aside. Fill a stockpot with water; bring to a boil, and add a generous amount of salt. Add green beans and wax beans to boiling water, and cook just until they are crisp-tender and their color brightens, 3 to 4 minutes. Transfer beans to ice bath to stop cooking and to preserve the color. Drain, and pat dry with paper towels. Slice larger beans in half lengthwise. Set aside in a large bowl.
• Make vinaigrette: In a small bowl, combine shallots, capers (if using), vinegar, and a pinch of salt; let stand 15 minutes. Whisking constantly, slowly add olive oil.
• Meanwhile, slice peppers as thinly as possible using a sharp knife or mandoline. Add to bowl with beans. Drizzle vinaigrette over, and toss to combine; season with salt and black pepper. Just before serving, tear basil and mint leaves into small pieces, and crumble ricotta salata. Stir herbs and cheese into salad, and serve.

3-INGREDIENT CHARRED GREEN BEANS WITH RICOTTA AND LEMON

Steps:

• Prepare a grill for medium-high heat (or heat a grill pan over medium-high). If using a grill, arrange green beans in a grill basket and place on hot grill. Cover and grill, turning once halfway through, until beans are lightly charred and crisp-tender, about 8 minutes. If using a grill pan, cook green beans directly on pan, tossing occasionally, until lightly charred, about 10 minutes.
• Meanwhile, using an electric mixer on medium-high speed, whip ricotta, 3 Tbsp. oil, and 3/4 tsp. salt in a large bowl until smooth and fluffy, about 2 minutes.
• Spread whipped ricotta on a serving platter and arrange charred green beans over. Drizzle with oil and sprinkle with lemon zest; season with salt and pepper. Serve with lemon wedges alongside.

GREEN BEAN, WHITE BEAN, BASIL AND RICOTTA CHOPPED SALAD

Steps:

• Bring a large pot of generously salted water to a boil. Add haricots verts, and cook until tender but still slightly crisp, about 3 minutes. Drain, then cool under cold running water. Cut into 1-inch pieces (there should be about 1 cup). Set aside.
• In a small bowl, whisk together vinegar and a large pinch of salt. Slowly whisk in grapeseed oil until emulsified. Taste and adjust seasoning; it should be highly seasoned.
• In a large serving bowl, combine haricots verts, navy beans, fennel, watercress, lettuce, basil, cheese and chive flowers. Pour half the dressing on top, and toss to coat, adding more if necessary. Taste, and adjust seasoning. Let sit for 15 minutes, then toss, and adjust seasoning once more. Sprinkle a little pumpkinseed oil over it, and serve.

FRESH GREEN BEAN CASSEROLE WITH RICOTTA

Steps:

• 1. Preheat one Frigidaire Gallery® Double Wall Oven to 425°F. 2. On a large rimmed baking sheet, toss the green beans with 2 tablespoons oil. Sprinkle with salt and pepper. Spread in an even layer and roast until crisp-tender, about 20 minutes. 3. Meanwhile, in a medium bowl, stir the ricotta, parsley, lemon zest and juice, and a pinch each of salt and pepper. Add more lemon zest and juice, salt, and pepper to taste if desired. 4. Heat the remaining 2 tablespoons oil in a large skillet over medium heat on the Frigidaire Gallery® Induction Cooktop. Add the shallots and a pinch of salt. Cook, stirring frequently, until golden brown and crisp, about 4 minutes. Add the walnuts and cook, stirring frequently, until the nuts are toasted and fragrant, about 1 minute more. 5. Spread the ricotta mixture evenly in a serving dish and top with the green beans. Sprinkle the shallot-walnut mixture on top. Garnish with parsley.

GREEN BEAN & ARUGULA SALAD WITH RICOTTA SALATA

Steps:

• To prepare the vinaigrette, combine the vinegar and shallots in a bowl. Whisk in the oils. Season with salt and pepper. Set aside for 30 minutes.
• For the salad: Bring a large pot of salted water to a boil over high heat. Add the haricots verts and cook until they are just tender, about 5 minutes. Drain well and dry thoroughly in a dish towel.
• In a large bowl, combine the beans, arugula and dressing. Toss well. Taste and adjust the seasonings. Using a cheese plane, shave the cheese into the bowl in paper-thin slices. Toss gently to break the cheese up slightly. Transfer to a serving bowl or platter. Scatter the olives around the salad.

GREEN BEANS WITH RICOTTA SALATA

Steps:

• Cook beans in boiling water with 1 1/2 tsp salt, about 4 minutes, until just tender; drain and immerse in an ice bath; drain, pat dry and place in bowl with cheese and basil leaves.
• Whisk mustard, vinegar, oil, remaining 1/8 tsp salt, and pepper until oil is emulsified; pour over beans and toss to coat.