Ricotta Drops Nick Malgieri Recipes

ZUCCOTTO ALLA RICOTTA

Steps:

• Butter a 1 1/2-quart bowl and line it with plastic wrap. Slice a disk from the Pan di Spagna and cut the rest into 2 large wedges. Cut the wedges into thin slices and line the bowl with them. Sprinkle with the Strega. Reserve the disk to cover the filling later on.
• Combine the ricotta and confectioners' sugar in the food processor and process until smooth, about 2 minutes. Combine the Strega and gelatin and allow to soak until the liquid is absorbed, then place over simmering water to melt. Whisk the dissolved gelatin into the ricotta mixture. Whip the cream and fold it into the mixture. Fold in the almonds.
• Pour the filling into the prepared mold and cover with the reserved slice of the Pan di Spagna. Cover with plastic wrap and chill until set, about 6 hours. Invert the Zuccotto on the platter and remove the bowl and plastic wrap.
• For the meringue, combine egg whites and sugar in the bowl of electric mixer and place over a pan of simmering water, whisking constantly, until egg whites are hot and sugar is dissolved. Whip on mixer until cooled and increased in volume.
• Spread meringue on outside of dessert. Pipe on a decoration of remaining meringue with a pastry bag fitted with a medium star tube. Place Zuccotto in 400 degree oven for about 5 minutes to color meringue. Chill before serving.

RICOTTA DROPS (NICK MALGIERI)

Steps:

• Cover 2-3 cookie sheets with parchment or foil.
• Set oven racks in the upper and lower thirds of the oven; preheat oven to 325°.
• In a mixing bowl, combine flour, salt, and baking soda; stir to mix.
• In the bowl of a standing electric mixer fitted with paddle attachment, beat the butter and sugar together until combined; then beat in the vanilla, lemon zest, and orange zest.
• Beat in the ricotta and continue beating until the mixture is smooth.
• Beat in the egg, then the yolks, one at a time, beating smooth after each addition.
• Remove the bowl from the mixer and using a large rubber spatula, stir in the dry ingredients.
• Drop dough by teaspoonfuls, 2-3 inches apart on the prepared pans.
• Bake for 12-15 minutes, or until the cookies spread and become firm.
• They should remain very pale and only color a little on the bottom.
• Slide the papers off the pans onto racks.
• After the cookies have cooled, detach them from the paper and store them between layers of parchment or waxed paper in a tin or plastic container with tight-fitting lid.
• Just before serving, dust lightly with powdered sugar.