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.

BROWNIES (BY NICK MALGIERI)

Steps:

• Grease a 9x13 baking dish and set aside.
• Set rack in the middle of the oven and preheat oven to 350 degrees.
• Coarsely chop or break chocolate into small pieces.
• In a double boiler place butter and chocolate and heat on low until butter and chocolate are melted, stirring occasionally.
• In a large bowl whisk eggs and then whisk in the salt, sugars and vanilla.
• Slowly pour melted butter/chocolate mixture into egg mixture, stirring until well mixed.
• Fold in flour, stirring until mixed.
• Pour batter into prepared pan.
• Bake for 35 minutes or until top has formed a shiny crust and batter is moderately firm.

ULTIMATE LEMON SQUARES (NICK MALGIERI)

Steps:

• Butter and line a 13 x 9 inch baking pan with buttered parchment or foil.
• Position oven rack in middle of oven; preheat to 350°.
• In a standing mixer with paddle attachment, beat the butter on medium speed.
• Beat in powdered sugar and vanilla; continue beating a minute or two, until light.
• Decrease speed and beat in the flour.
• Spread the dough over the bottom of prepared pan, using a small offset spatula or the back of a spoon to smooth it.
• Bake the base for about 20-25 minutes, until golden and baked through.
• While the base is baking, prepare the topping; be careful not to overmix the topping, or it will have a coarse textured foam on the top when baked.
• In a big bowl, whisk the eggs just to break them up.
• Whisk in the sugar, then the lemon juice and zest.
• As soon as the base is baked, remove it from the oven and pour on the topping.
• Immediately return pan to oven and keep baking another 25-30 minutes, or until the topping is set and firm.
• Cool on a rack until completely cooled.
• To cut, use the paper to transfer it to a cutting board and slide a long knife or spatula until it to loosen the paper or foil, then pull away.
• Trim the edges, use a ruler to mark, then cut into 2-inch squares.
• Dust with powdered sugar before serving.

CHOCOLATE MERINGUE RECIPE

Steps:

• Preheat oven to 300 degrees F.
• Sift the cocoa powder through the finest strainer you have, to eliminate any lumps. Thoroughly combine it with 1/4 cup of the sugar. Set aside.
• Pour the egg whites into a clean, dry bowl. Begin by whipping them with a mixer set on medium speed.
• Add the salt and allow the egg whites to whip until they are whip, opaque and begin to hold a soft peak, 2 or 3 minutes. Increase the speed to high and pour in the remaining sugar (1 cup) in a very slow stream. This should take about 2 minutes.
• The egg whites should retain a dull appearance. If they become shiny, you are adding the sugar too quickly, it is melting fast and the meringue is losing air. By the time you have added the sugar (1 cup), the egg whites should be very stiff, but not dry and separated.
• With a rubber spatula, fold in the sugar and cocoa mixture, scattering it over the egg whites in three or four additions. Fold quickly but gently to retain as much air as possible.
• Proceed immediately to the piping or shaping of the meringue before it has a chance to lose air from standing.
• Bake for 30 minutes. The meringue needs to set quickly before the fat in the cocoa breaks down the meringue, making it fall. Rotate the pan so it bakes evenly.