Ricotta Salata With Roasted Red Peppers And Marinated Baby Artichokes Recipes

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ROASTED PEPPERS WITH LEMON RICOTTA



Roasted Peppers With Lemon Ricotta image

Roasted peppers are culinary chameleons - they have their own distinctive flavor, yet they mix easily with so many ingredients. In this recipe, the peppers are slicked with olive oil and vinegar (use either sherry or balsamic) and served with ricotta that's enlivened with lemon zest and juice. If you've got it, add also the finely chopped rind of a salt-preserved lemon to the ricotta. Because the peppers can be made ahead and the ricotta is better chilled, this is a great recipe for a dinner party - it takes just a few minutes to assemble the dish at serving time and it looks good whether you arrange it on a platter or take the time to make individual plates.

Provided by Dorie Greenspan

Categories     vegetables, appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 9

6 bell peppers, red or yellow
2 to 3 tablespoons olive oil
1 1/2 cups ricotta
1 lemon
1 tablespoon chopped preserved lemon rind (optional)
Fine sea salt
Freshly ground pepper
Sherry or balsamic vinegar, for serving
Minced chives or basil, for serving

Steps:

  • Center a rack in the oven, and heat it to 425 degrees. Line a baking sheet with foil. Rinse the peppers, pat them dry and place them on the pan. Roast the peppers, turning every 10 minutes, until their skins are black and blistered, 40 minutes, more or less. Transfer the peppers to a heatproof bowl, cover and, when they're cool enough to handle, peel off the skins. Remove the caps, cut each pepper in quarters or halves and remove and discard the seeds. Lightly brush the peppers with oil; use now, or cover closely and refrigerate for up to 1 day.
  • Scrape the ricotta into a bowl, and mix with a spatula to smoothen. Grate the lemon zest over the ricotta, squeeze in about 1 tablespoon of the juice and add the preserved lemon rind, if you're using it. Pour in a few teaspoons of olive oil, and season to taste with salt and pepper. Use now, or cover and refrigerate for up to 1 day.
  • To serve, spoon or spread the lemon ricotta on a platter or individual plates, and drizzle with olive oil. Top with peppers, and brush or drizzle with olive oil and either sherry or balsamic vinegar. Finish with a sprinkling of chives or basil.

Nutrition Facts : @context http, Calories 199, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 458 milligrams, Sugar 5 grams

BRAISED BABY ARTICHOKES WITH RED PEPPERS AND GARLIC



Braised Baby Artichokes with Red Peppers and Garlic image

Yield Makes 8 servings

Number Of Ingredients 12

2 whole lemons
2 1/2 pounds baby artichokes
2 tablespoons olive oil
8 green onions, chopped
2 large red bell peppers, diced
4 large garlic cloves, minced
1 cup (or more) water
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh thyme
1 large bay leaf
2 teaspoons finely grated lemon peel
2 tablespoons chopped fresh parsley

Steps:

  • Cut 1 lemon in half. Squeeze juice into bowl of cold water; add lemon halves. Quarter second lemon. Working with 1 artichoke at a time, trim off tough outer leaves (about 3 layers). Cut off 3/4 inch of top; cut off stem. Cut artichoke in half lengthwise; rub all cut surfaces with lemon quarter to prevent discoloration. Scoop out any choke from center. Drop artichoke halves into lemon water.
  • Heat oil in large skillet over medium heat. Add green onions. Sauté until tender, about 5 minutes. Add bell peppers. Sauté until peppers soften, about 3 minutes. Add garlic; stir 2 minutes. Drain artichokes and add to skillet. Add 1 cup water, 2 tablespoons lemon juice, thyme, bay leaf, and lemon peel. Sprinkle with salt and pepper; bring to simmer. Cover and simmer until artichokes are tender, adding more water by 1/4 cupfuls if mixture is dry and stirring occasionally, about 20 minutes. (Can be made 1 day ahead. Cover and chill. Rewarm, covered, over low heat, adding more water if dry.) Mix in parsley; season with salt and pepper.

ROASTED RED BELL PEPPER AND RICOTTA SAUCE



Roasted Red Bell Pepper and Ricotta Sauce image

Make and share this Roasted Red Bell Pepper and Ricotta Sauce recipe from Food.com.

Provided by dicentra

Categories     European

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

15 ounces ricotta cheese
7 ounces roasted red peppers, rinsed and drained
1/4 cup olive oil
1 tablespoon parmesan cheese, grated
1 garlic clove, crushed
2 tablespoons fresh parsley, chopped
1/4 teaspoon dried oregano

Steps:

  • Puree ricotta, roasted red peppers, oil, Parmesan, and garlic in a food processor.
  • Stir in parsley and oregano. Toss with hot pasta and serve.

Nutrition Facts : Calories 328.2, Fat 28.4, SaturatedFat 11.3, Cholesterol 57.6, Sodium 792.8, Carbohydrate 5.8, Fiber 0.7, Sugar 0.3, Protein 13.4

RICOTTA SALATA WITH ROASTED RED PEPPERS AND MARINATED BABY ARTICHOKES



Ricotta Salata with Roasted Red Peppers and Marinated Baby Artichokes image

Ricotta salata slices well, making it a nice addition to antipasti. For a more substantial dish, add olives or grilled vegetables.

Provided by Martha Stewart

Categories     Salad Recipes

Number Of Ingredients 13

3 cups homemade or canned low-sodium chicken stock
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon whole black peppercorns
1 tablespoon salt, plus more for seasoning
Several sprigs fresh thyme
3 cloves garlic, peeled and smashed
2 shallots, peeled and quartered
3 lemons
6 baby artichokes
1 red bell pepper
Freshly ground black pepper
6 ounces ricotta salata
Small handful tender sprouts or greens

Steps:

  • Combine the chicken stock, 2 tablespoons olive oil, peppercorns, salt, thyme, garlic, and shallots in a medium saucepan. Cut 2 lemons in half, and squeeze the juice through a small strainer directly into the saucepan. Set lemon halves aside.
  • Using a paring knife, trim about 1/2 inch from top of each artichoke. Remove and discard outside leaves so all that remains is tender lighter-green leaves. Use paring knife to trim stem end, and peel away tough outer skin. Slice artichokes in half. If center core is very purple, carefully carve out purple center, and discard. Rub each artichoke with lemon halves, and place in saucepan. Cover surface of cooking liquid with rinsed-out cheese-cloth to help keep artichokes submerged during cooking.
  • Set the pan over medium heat, and bring to a boil. Reduce heat, and allow to simmer until the artichokes are just fork tender, 35 to 40 minutes. Remove pan from heat, and allow artichokes to cool in cooking liquid.
  • Roast the red pepper on a grill or over a gas flame until charred on all sides. Place in a bowl, and cover with plastic wrap until cool enough to handle. Remove the skin by rubbing with a paper towel. Cut pepper in half, remove seeds and stem, and slice into long thin strips. Place the pepper strips in a bowl, and drizzle with olive oil.
  • Drain artichoke halves, discarding peppercorns and aromatics. Place in bowl. Squeeze juice of remaining lemon over artichokes, and drizzle with olive oil. Season with salt and pepper.
  • Using a knife, cut cheese into thin slices. Arrange cheese, peppers, and artichokes on serving plates. Place a quarter of the greens on each plate. Serve.

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