Toasts With White Beans And Ricotta Salata Recipes

PASTA WITH CARROT SAUCE AND RICOTTA SALATA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, heat the butter in a medium saucepan over medium-high heat. Add the carrots, leek and garlic and season with salt and pepper. Cook, stirring occasionally, until the carrots begin to soften, about 8 minutes. Add the vegetable broth and bring to a boil, then reduce the heat and simmer until the vegetables are very tender, about 8 minutes.
• Transfer the mixture to a blender and puree until smooth. Wipe out the saucepan and add the carrot puree to the pan. Stir in the heavy cream and heat over medium heat. Add the pasta and toss well to coat, adding the reserved cooking water 1 to 2 tablespoons at a time if the sauce seems too thick. Season with salt.
• Divide the pasta among bowls. Top with the ricotta salata and a pinch of red pepper flakes, if desired.

ORECCHIETTE WITH GREENS, GARBANZO BEANS AND RICOTTA SALATA

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.

RICOTTA TOASTS WITH WALNUT DUKKAH, OLIVE OIL AND HONEY

Steps:

• Preheat the oven to 400 degrees F. Prepare a grill or cast-iron grill pan for medium-high heat.
• Spread the walnuts on a baking sheet and toast in the oven until lightly browned, about 8 minutes.
• Brush the bread all over with oil. Grill, turning, until lightly charred, about 5 minutes. (Alternatively, toast the bread in a toaster or under the broiler.)
• Meanwhile, toast the coriander, cumin and fennel seeds in a small skillet over medium heat, shaking the pan frequently, until very fragrant, 2 to 4 minutes.
• Transfer the spices to a food processor and process until finely crushed. Add the walnuts and pulse until the nuts are finely ground. Add the toasted sesame seeds and paprika; pulse just to mix. Season the dukkah with salt.
• Spread the ricotta on the toasts and drizzle with oil and honey. Sprinkle generously with the dukkah and serve.

GREEN TOMATO TOAST WITH RICOTTA SALATA AND LEMON

Steps:

• Toss tomatoes and lemon juice in a large bowl; season generously with salt and pepper. Top toasts evenly with tomato mixture and ricotta salata, then drizzle with oil.

PASTA WITH LEMON, HERBS AND RICOTTA SALATA

Steps:

• Fill a large pot with water and add enough salt so that you can taste it. Bring to a boil. Pour the chicken broth into a small saucepan, drop in the garlic and bring to a boil. Reduce by half. Remove garlic. Shut off the heat; add the lemon zest and juice. Season to taste. It should be highly seasoned because this will be the sauce for the pasta. Keep warm. Place 4 serving bowls in a low oven.
• When the water comes to a boil, add the pasta and cook until al dente. After five minutes, ladle out about 1 cup of the cooking water and reserve. Drain the pasta, shake, then return it to the pot. Place over low heat and pour in the chicken broth. Sprinkle in the mint, marjoram and fennel and a little olive oil. Stir. The pasta should be brothy and lemony. Add some of the reserved cooking water, salt and more lemon juice, if needed.
• Spoon into bowls so that the pasta is lying in a bit of broth. Crumble the ricotta over top, sprinkle with a dash more oil and grind pepper over the top. Serve.