Tomato Basil And Ricotta Gelati Recipes

TOMATO AND BASIL RISOTTO

Steps:

• Put your stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot. Make sure that it is well seasoned.
• Heat the olive oil over medium heat in a wide, heavy skillet or a wide, heavy saucepan. Add the onion and a generous pinch of salt, and cook gently until tender, about 5 minutes. Add the rice and garlic and cook, stirring, until the grains of rice are separate and beginning to crackle. Stir in the grated tomatoes, sugar, thyme, and salt to taste and cook, stirring often, until the tomatoes have cooked down slightly and coat the rice, 5 to 10 minutes.
• Add the wine and stir until it has evaporated and been absorbed by the rice. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often and when you do, stir vigorously. When the rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done. Taste now and adjust seasoning.
• Add another ladleful of stock to the rice. Stir in the additional finely diced tomatoes, basil and Parmesan and remove from the heat. The mixture should be creamy (add more stock if it isn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

TOMATO BASIL SALAD

Steps:

• Wash all ingredients and blot them dry, so they don't become withered.
• Cut plum tomatoes into round slices (or on halves if you are using campari tomatoes)
• Place the first layer of tomatoes, basil and arugula on a plate, then sprinkle with salt.
• Put the same second layer of tomatoes after the first.
• Pour olive oil and balsamic glaze over the top of the salad. Sprinkle with salt and pepper and serve immediately.

RICOTTA ICE CREAM WITH CANDIED FRUIT AND PISTACHIOS

Steps:

• Warm the half-and-half or cream with the sugar and salt in a small saucepan.
• In a medium bowl, whisk together the egg yolks.
• Make an ice bath by nesting a metal or glass bowl in a larger bowl that's partially filled with ice and some water. Set a mesh strainer over the top.
• When the half-and-half mixture is very warm, gradually add it to the yolks, stirring constantly with a whisk as you pour (to avoid scrambling the eggs). Scrape the mixture back into the saucepan and cook over medium heat, stirring constantly with a heatproof spatula, just until the custard thickens and coats the spatula. (Do not boil.)
• Immediately strain the custard into the bowl in the ice bath and stir until cool.
• Pour the custard into a blender and add the honey, ricotta, and grappa or kirsch (if using). Puree in the blender until the mixture is very smooth, about 30 seconds. Pour the mixture into a container, cover, and chill thoroughly.
• Add the lemon juice, then churn the ice cream in your ice cream maker according to the manufacturer's instructions. When done, stir in the candied citrus and nuts, and transfer to a container. Cover, and store in the freezer until ready to serve.

TOMATO, BASIL, AND RICOTTA GELATI

Steps:

• For tomato gelato:
• Puree tomatoes in processor until smooth. Strain through fine sieve, pressing on solids to release enough tomato puree to measure 2 cups. Discard any remaining puree and solids in strainer. Add 1 cup chilled Simple Syrup and pinch of coarse kosher salt to strained tomato puree; stir to blend.
• Transfer tomato mixture to ice cream maker and process according to manufacturer's instructions. Transfer gelato to container; cover and freeze until firm, about 3 hours. DO AHEAD: Can be made 2 days ahead. Keep frozen.
• For basil gelato:
• Bring 1 1/2 cups Simple Syrup to simmer in small saucepan. Remove from heat; add 3 cups basil leaves to syrup and stir until wilted. Transfer basil mixture to bowl and refrigerate until cold, about 2 hours. Puree basil mixture and 6 tablespoons water in blender until smooth.
• Transfer basil mixture to ice cream maker and process according to manufacturer's instructions. Transfer gelato to container; cover and freeze until firm, about 3 hours. DO AHEAD: Can be made 2 days ahead. Keep frozen.
• For ricotta gelato:
• Combine ricotta cheese and milk in processor; puree until smooth. Add 3/4 cup Simple Syrup and process until blended and smooth.
• Transfer ricotta mixture to ice cream maker and process according to manufacturer's instructions. Transfer gelato to container; cover and freeze until firm, about 3 hours. DO AHEAD: Can be made 2 days ahead. Keep frozen.
• For garnish:
• Stir 1 cup sugar and 1/3 cup water in heavy small saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until color is medium amber (not deep amber), occasionally brushing down sides of pan with pastry brush dipped in water and swirling pan, about 7 minutes. Remove pan from heat. Gently drop tomatoes into hot caramel syrup, tilting pan to coat. Using fork, quickly lift out tomatoes and transfer to sheet of foil. Cool tomatoes completely. DO AHEAD: Candied cherry tomatoes can be made 5 hours ahead. Let stand at room temperature.
• Pour enough vegetable oil into heavy small saucepan to reach depth of 1 inch. Attach deep-fry thermometer to side of saucepan. Heat oil over medium heat to 350°F. Add basil leaves and fry just until translucent, about 2 minutes. Using slotted spoon, transfer basil to paper towels to drain. DO AHEAD: Can be made 5 hours ahead. Let stand at room temperature.
• Using 1- to 1 1/2-inch ice cream scoop, spoon out 1 scoop of each gelato into shallow bowls or glasses. Garnish with candied cherry tomatoes and fried basil leaves and serve.

RICOTTA BASIL RAVIOLI AND TOMATO CREAM SAUCE

Steps:

• Add egg yolks, egg, milk, olive oil, and most of the flour to a bowl. Stir with a fork until it begins to come together into a shaggy ball. Pour remaining flour onto work surface, and knead ball until it is smooth and elastic. Cover with plastic wrap and let rest at least 30 minutes.
• Begin pasta sauce by pouring ingredients into saucepan and heat over medium heat, covered, stirring intermittently.
• For filling, mix all ingredients together in a bowl.
• Take out and divide dough into four. Work with one section at a time, keeping the rest covered.
• Roll dough out with floured rolling pin, or use pasta roller to roll dough extremely thin.
• Working with very thin strips of dough, lightly imprint ravioli stamps onto dough.
• Place 1 T ricotta filling onto center of each stamp imprint. Dip finger in water and wet edges of raviolis.
• Lay second strip of very thin pasta dough on top of first strip to cover the ricotta. Gently begin to seal ravioli hearts by pushing on the ricotta filling to force out all excess air, then move towards the edges to seal. Repeat with all raviolis.
• Use heart stamp to cut out each ravioli.
• Gently toss in rapidly boiling water, about half of the batch at a time. Boil 2-3 minutes.
• Serve raviolis with sauce, garnish with parmesan and basil.

RICOTTA, TOMATO AND BASIL TORTE

Steps:

• Preheat your oven to 180°C (360°F ) Oil side and line with baking paper the base of 20cm springform tin.
• Beat ricotta, feta, eggs and garlic until smooth. Stir in basil.
• Put into prepared tin and smooth top. Arrange tomatoes on top cut-side up.
• Bake in preheated oven for 1 hour or until set and golden.
• Cool completely before putting in fridge for at least1 hour to firm.

TOMATO, RICOTTA AND BASIL ANTIPASTO

Steps:

• Arrange the tomato slices on a flat serving plate. Top with a small scoop (I used a melon baller) of ricotta, drizzle with extra virgin olive oil and sprinkle with the sea salt and chopped basil. Serve.

FRESH TOMATO, BASIL AND RICOTTA BAKED ORECCHIETTE

Steps:

• Preheat the oven to 200°C
• Heat the olive oil in a large pot over a medium heat. Once hot, add the onion and chopped tomatoes, and stir for 5 minutes or until the onion begins to soften. Add the garlic and cook for a further 2 minutes
• Add the crushed tomatoes and balsamic, and then simmer for 5 - 10 minutes or until the sauce slightly thickens. Season with salt and pepper to taste
• Meanwhile, cook the orecchiette according to packet instructions and drain
• Add the pasta to the sauce and stir to coat the pasta evenly. Transfer the pasta into an ovenproof dish, and then add spoonfuls of ricotta into the mixture, along with the parmesan and basil. Gently stir the ingredients through the pasta
• Sprinkle the Perfect Bakes grated cheese over the pasta, and then transfer into the oven for 20 minutes or until the cheese is bubbling and golden