Italian Essentials Easypeasy Ricotta Cheese Recipes

ITALIAN ESSENTIALS: EASY/PEASY RICOTTA CHEESE

Steps:

• PREP/PREPARE
• You will need a saucepan, a mesh sieve, and some cheesecloth to make this recipe.
• Ground Fennel Aunt Jo used to call this her "secret" ingredient, and I loved the slight hint of earthy, licorice it gave to the cheese. If that is not your thing, just leave it out.
• Egg Yolk Many chefs add an egg yolk to the ricotta, if it is going to things like lasagnas, or a baked ziti. It helps to hold the cheese together while it is baking.
• Lemon Juice The best acid for this recipe is freshly-squeezed lemon juice; however, if you do not have any on hand, you could use the same amount of plain white vinegar.
• Gather your ingredients (mise en place).
• Mix the milk, cream, and salt together in a saucepan over medium heat, and allow to get just below the boiling point, about 200f/93c. Take off the heat, add the lemon juice, stir to combine, then let sit for about 10 minutes, while the milk curdles.
• If you have a good thermometer, use it to get an accurate reading.
• Place a sieve into a large bowl, line with cheesecloth, and pour in the mixture. Allow the liquid to drain away, and the longer you allow it to drain, the dryer the ricotta will be. This could be from 10 - 45 minutes.
• Store in a sealed container until needed. It should last 7 - 10 days.
• PLATE/PRESENT
• Use in all kinds of Italian dishes, or just spread on some toast. Enjoy
• Keep the faith, and keep cooking.

RICOTTA CHEESE

Steps:

• Combine water and citric acid in a small bowl; mix until dissolved.
• Pour milk into a large pot set over medium heat. Heat milk, stirring occasionally, until it registers 185 degrees F (85 degrees C) on an instant-read thermometer. Do not boil and stir often to prevent scorching. Stir in citric acid. Keep stirring until curds form.
• Scoop curds into a sieve lined with several layers of cheesecloth using a slotted spoon. Fold the edges of the cheesecloth over the curds and let drain over a bowl at room temperature, 20 to 30 minutes.
• Remove the cheese from the cheesecloth and cream and salt. Stir well to combine. Serve right away as-is or use in your favorite recipe.

ITALIAN ESSENTIALS: EASY/PEASY MOZZARELLA CHICKEN

Steps:

• 1. PREP/PREPARE
• 2. You will need a small ovenproof dish to make this recipe.
• 3. Here is the marinara I used but use whatever you have on hand. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/italian-essentials-awesome-marinara-sauce.html?r=2
• 4. Gather your ingredients (mise en place).
• 5. Place rack in the middle position, and preheat the oven to 360f (185c).
• 6. Add the marinara sauce to the bottom of the baking dish.
• 7. Place the chicken breast on top of the sauce.
• 8. Sprinkle with the dry spices, and salt
• 9. Add the chopped olives.
• 10. Add the bell peppers, if using
• 11. Cover with the prosciutto, if using.
• 12. Cover with the cheese.
• 13. Place into the preheated oven until the chicken is cooked through, and the cheese is bubbly, and beginning to brown, about 25 - 27 minutes.
• 14. PLATE/PRESENT
• 15. Top with some freshly shredded parmesan cheese, and serve while nice and hot with some crusty bread, and other sides. Enjoy.
• 16. Keep the faith, and keep cooking.