ORECCHIETTE WITH GREENS, GARBANZO BEANS AND RICOTTA SALATA
Provided by Giada De Laurentiis
Categories main-dish
Time 26m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
GREEN BEAN, WHITE BEAN, BASIL AND RICOTTA CHOPPED SALAD
Provided by Amanda Hesser
Categories easy, quick, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 9 grams, Carbohydrate 28 grams, Fat 11 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 269 milligrams, Sugar 3 grams
3-INGREDIENT CHARRED GREEN BEANS WITH RICOTTA AND LEMON
Crisp-tender grilled green beans on a bed of creamy whipped ricotta is the ultimate summer side, super-simple but elegant enough for company. Add some grilled bread for a fun family-style appetizer.
Provided by Anna Stockwell
Categories 3-Ingredient Recipes Side Grill Grill/Barbecue Green Bean Cheese Ricotta Lemon Quick & Easy
Yield 4-6 servings
Number Of Ingredients 7
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 & ARUGULA SALAD WITH RICOTTA SALATA
Make and share this Green Bean & Arugula Salad With Ricotta Salata recipe from Food.com.
Provided by evelynathens
Categories Greens
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 181.8, Fat 14.3, SaturatedFat 3.6, Cholesterol 14.7, Sodium 183.6, Carbohydrate 8.5, Fiber 3.4, Sugar 1.9, Protein 6.9
GREEN BEANS WITH RICOTTA SALATA
Tender fresh string beans sprinkled with fresh basil leaves and ricotta salata and coated with a homemade mustard vinaigrette. Feta cheese can be substituted if ricotta salata is not available.
Provided by sugarpea
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 151.6, Fat 12.2, SaturatedFat 2.6, Cholesterol 7.5, Sodium 1916, Carbohydrate 8.7, Fiber 4, Sugar 1.6, Protein 3.8
GREEN BEANS WITH RICOTTA SALATA
Ricotta salata is an aged and salted ricotta cheese. Unlike fresh ricotta, it can be sliced or crumbled. Mild feta can be used instead.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
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.
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