Smoked Ricotta Recipes

SMOKED MOZZARELLA AND RICOTTA FRITTERS

Steps:

• For the Fritters: In a small bowl combine the ricotta, smoked mozzarella, salt, and pepper. In another bowl pour the panko. In a third bowl lightly beat the eggs. Put the flour in a fourth bowl. Line a tray with parchment paper.
• Scoop a 1 1/2 tablespoon ball of the cheese mixture into the flour and roll to coat. Transfer the ball to the eggs and roll to coat. Transfer the cheese ball to the panko and again roll to coat. Transfer the ball to the parchment-lined tray. Continue with the remaining cheese mixture.
• Meanwhile heat 3 inches of vegetable oil in a large skillet to 350 degrees F. Fry fritters in batches, being careful not to overcrowd the pan, until golden, about 1 to 2 minutes. Remove with a slotted spoon to paper towel to drain. Sprinkle with thyme. Serve warm with Balsamic Dipping Sauce.
• For the Balsamic Dipping Sauce: Combine the vinegar, lemon juice, mustard, and honey in a blender. Blend until combined. Add the oil in a steady stream while the machine is running. Season with the salt and pepper. Serve in a small bowl alongside the fritters.

SMOKED RICOTTA

Steps:

• Line a sieve with cheesecloth and set over a bowl. Spoon the ricotta onto the cheesecloth and let drain overnight in the refrigerator.
• The next day, line the inside of a stove-top smoker (or wok) with aluminum foil so that it comes at least 2 inches up the sides of the pan. Spoon the ricotta from the cheesecloth into a steel flower-petal steamer.
• Mix together the salt, sugar, juniper berries, peppercorns, coriander seeds, bay leaves and rosemary. Pour this into the base of the smoker. Sprinkle the wood chips around the edges of the spice mixture. Place a small (10-inch) baking rack on top of the spice mixture. Turn the heat to high (and turn on the exhaust fan above your stove), and when smoke appears, spread the ice on the baking rack. Top with the steamer. Cover the smoker (or wok) tightly with either the lid or aluminum foil. Regulate the heat so the mixture is smoking but not scorching. Smoke until the ricotta is golden brown on top and dry enough on the edges to crumble, 15 to 20 minutes. Scrape the ricotta into a bowl and chill immediately.

SMOKED MOZZARELLA AND RICOTTA FRITTERS

Steps:

• Preheat the oven to 200 degrees F; position the rack in the middle of the oven.
• In a large pot, heat the oil over medium-high heat until it reaches 350 degrees F on a deep-frying thermometer. Line a rimmed baking sheet with aluminum foil.
• In a large bowl, whisk together the flour, baking powder, salt and pepper. Set aside. In a separate large bowl, stir together the ricotta, mozzarella, Parmigiano-Reggiano, milk and eggs until combined. Add the flour mixture to the cheese mixture and mix until a thick and sticky batter forms. Cover and set aside at room temperature for 30 minutes.
• Working in batches, with two large spoons, scoop approximately 2 tablespoons of the batter and carefully slide it into the hot oil. Don't overcrowd the pot. Cook the fritters until deep golden brown, 4 to 5 minutes, turning them in the oil from time to time. (To get nice, smooth fritters, periodically dip the spoons in the hot oil; it will allow you to get a "clean" scoop.) If the oil starts to gurgle and sputter, and the temperature has gone way up, you may need to reduce the heat to medium or even medium-low and gently bring it back up to 350 degrees F as needed.
• Use a spider to remove the fritters from the oil and transfer to the prepared pan. Place the fritters in the oven to keep warm while you repeat with the remaining batter. Serve immediately, with Spicy Tomato Sauce.
• In a large. Wide saucepan, heat the oil over medium heat until shimmering. Add the onions and garlic and cook, stirring, until the onions are translucent, light golden, and beginning to brown, about 10 minutes. Add the tomatoes, basil, red pepper flakes, pepper, and salt to taste. Reduce the heat to low and simmer, uncovered, until the sauce has thickened, 35 to 45 minutes.
• Use immediately or transfer to an airtight container and refrigerate or freeze until ready to use. The sauce will keep for up to 1 week in the refrigerator or up to 2 months in the freezer.
• In a medium nonreactive saucepan, combine the milk, cream, and salt and heat the mixture over medium heat, stirring from time to time to keep it from scorching on the bottom, until it registers 190 degrees F on a candy thermometer. Remove from the heat, add the lemon juice, and gently stir the mixture a couple of times. Let sit, undisturbed, for 5 minutes. The mixture will look curdled, with curds distinctly separating from the whey.
• Meanwhile, line a colander with a few layers of cheesecloth and place it over a large bowl. Gently pour the curds and whey into the colander and let drain for at least 1 hour. After 1 hour, the ricotta will be soft and spreadable; after 2 hours, it will be somewhat firm but still spreadable. The ricotta will firm up further in the refrigerator. Discard the whey or save it for another use. Serve right away or transfer it to an airtight container and refrigerate until ready to use. The fresh ricotta will keep for up to 4 days.