HEIRLOOM TOMATOES WITH HERBED RICOTTA
Steps:
- In a medium bowl, combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside for up to 30 minutes.
- With a small serrated knife, cut the larger tomatoes in wedges through the stem and the smaller tomatoes in half through the stem. Place them in a medium bowl with the garlic, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside.
- When ready to serve, add the basil to the tomatoes and combine. Pile the ricotta in a large (12-inch) round shallow bowl or oval platter. Using a slotted spoon, place the tomatoes around the ricotta, discarding any liquid. Drizzle the tomatoes and ricotta with olive oil, sprinkle with the reserved basil and fleur de sel, and serve at room temperature.
- Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
- Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
- Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep, refrigerated, for 4 to 5 days.
TOMATO SALAD WITH RICOTTA, BROAD BEANS & SALSA VERDE
Serve tricolore salad with a twist using heritage tomatoes, ricotta and salsa verde. A lovely summery side dish for a picnic, barbecue, or light lunch
Provided by Rosie Birkett
Categories Lunch, Side dish, Starter, Vegetable
Time 25m
Number Of Ingredients 13
Steps:
- Toss the sliced tomatoes and onion in a bowl with a bit of salt and set aside.
- Finely chop the herbs for the salsa verde. Pound the garlic, Dijon mustard and capers using a pestle and mortar and add to the herbs. Add seasoning and the oil. Add the vinegar, little by little, tasting as you go, until the sauce has the right amount of acidity - it needs to be punchy without losing the grassy, fresh flavour of the herbs.
- Bring a pan of water to the boil and plunge the broad beans in for a couple of mins, then drain, cool in cold water and peel away the shells.
- Divide the tomatoes and onions between plates or spread out on a platter. Dot the ricotta around and spoon over the salsa verde. Scatter with broad beans and serve.
Nutrition Facts : Calories 418 calories, Fat 40 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 1.1 milligram of sodium
SUMMER TOMATO SALAD WITH RICOTTA SALATA AND CREAMY GARLIC VINAIGRETTE
Steps:
- Arrange tomatoes on a platter. Toss fennel in a bowl with a few tablespoons of the creamy garlic dressing and season with salt and pepper. Mound the fennel in the middle of the platter on top of the tomatoes. Sprinkle with the herbs, cheese and olives and drizzle with some more of the creamy garlic dressing.
- Combine mayonnaise, vinegar, lemon juice, mustard and garlic in a blender and blend until smooth. Slowly add the olive oil until emulsified and season with salt and pepper to taste.
TOMATO PEACH SALAD WITH RICOTTA
This salad is best at the height of summer. The crunch of the almonds complements the creaminess of the cheese and the juiciness of the fruit.
Provided by Food Network Kitchen
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Spread the almonds out on a baking sheet and bake until light golden, 6 to 8 minutes. Set aside to cool.
- Bring a medium saucepan of water to a boil. Cut an "x" in the bottoms of the peaches and tomatoes. Carefully add the peaches to the water and boil until the skins just start to peel back, about 1 minute. Remove with a slotted spoon. Repeat with the tomatoes, boiling for about 15 seconds. Set aside.
- Add the basil to the boiling water and cook until just wilted and bright green, about 15 seconds. Transfer with a slotted spoon to a blender and puree until smooth. With the machine running, add the olive oil and 1/4 teaspoon each salt and pepper.
- Peel and pit the peaches; peel the tomatoes. Cut both into 1/2-inch slices.
- Spread the basil puree on a serving platter. Arrange the peaches and tomatoes on top. Sprinkle with the lemon juice and dollop the ricotta on top. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Top with the toasted almonds, garnish with whole basil leaves and serve.
Nutrition Facts : Calories 102 calorie, Fat 4 grams, SaturatedFat 1.5 grams, Cholesterol 8 milligrams, Sodium 124 milligrams, Carbohydrate 15 grams, Fiber 3 grams, Protein 4 grams, Sugar 11 grams
WHIPPED RICOTTA SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the whipped ricotta: Place the ricotta, olive oil and salt in a food processor. Blend until light and smooth, about 30 seconds. Remove to a bowl and set aside.
- For the dressing: Place the basil, pine nuts, vinegar, salt and pepper flakes in a food processor. With the motor running, drizzle in the olive oil to form a smooth dressing. Set aside.
- For the salad: In a bowl, toss the tomatoes, snap peas and arugula with the dressing.
- To assemble: Spread the whipped ricotta on the bottom of a platter. Place the dressed salad on top of the ricotta, leaving some of the cheese exposed around the edges. Serve.
GRILLED TOMATOES WITH SCALLIONS, CHIVES AND RICOTTA
Provided by Alex Guarnaschelli
Categories side-dish
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- Preheat the grill or a grill pan to medium-high heat.
- In a large serving bowl, whisk together 3 tablespoons of the olive oil with the vinegar, garlic, lime zest and juice. Taste for seasoning.
- Arrange the tomatoes, cut side-up, with the scallions and thyme in a single layer on a baking sheet. Drizzle the remaining 4 to 5 tablespoons olive oil over all and sprinkle with salt. Place the tomatoes, cut side-up, and the scallions and thyme on a hot part of the grill and cook for 2 minutes. Flip the scallions and thyme and gently flip the tomatoes onto the cut sides. Place the chives on the grill near the scallions. Cook until tender and lightly charred, an additional 2 to 3 minutes.
- Remove the thyme sprigs from the grill. Remove the leaves from the stems and mix into the ricotta. Remove the tomatoes and scallions. Chop the scallions and chives into large (1/2-inch) pieces. Season the tomatoes with the sugar and some pepper. Spoon the ricotta into a serving platter or bowl and season with salt. Arrange the tomatoes, scallions and chives next to and on top of the ricotta. Spoon the dressing on top.
TOMATO, ARUGULA, AND RICOTTA SALATA SALAD
Steps:
- Make the dressing: In a blender blend together the garlic paste, the vinegars, and salt and pepper to taste, with the motor running add the oil in a stream, and blend the dressing until it is emulsified.
- Divide the arugula among 6 salad plates and arrange one sixth of the tomato slices on each plate. Divide the ricotta salata and the orégano among the plates. Drizzle each salad with about 1 1/2 tablespoons of the dressing.
TOMATO AND RICOTTA SALAD
From the LA Times, this salad is a taste of summer. Tomatoes from the garden or the farm market and ricotta you make yourself--yum! The directions look long--but it's really simple and you can take a shortcut and buy your ricotta, but do try making your own--it's really luscious. Prep time does not include time to cool the homemade ricotta. Note: If you have 'ordinary' balsamico, you can simmer it over medium low heat, uncovered, for a few minutes and thicken it slightly--it will taste much richer.
Provided by Chef Kate
Categories Cheese
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For the ricotta:.
- In a heavy saucepan, warm the milk, buttermilk and nutmeg over high heat; stir the mixture frequently until it reaches 120 degrees (warm to the touch), about 2 to 3 minutes.
- Now stir occasionally; the milk will begin to separate; when it reaches 175 degrees to 180 degrees, about 1 to 2 minutes, gently scrape the bottom of the saucepan; the curds will rise to the top; cook at 180 degrees for 1 minute.
- Line a strainer or colander with cheesecloth and place it over a bowl or pot large enough to catch the liquid from the cheese and pour the contents of the saucepan into the strainer.
- Gently stir in the Parmesan and salt while the mixture is still hot.
- Gather up the corners of the cheesecloth and tie it up with string and let it drain for 15 minutes.
- Once the ricotta is at room temperature, transfer it to an airtight container and store it in the refrigerator until ready to use (makes 1 cup).
- For the croutons:.
- Heat the oven to 350 degrees.
- Tear the baguette into chunks, toss lightly with the olive oil and season with salt and pepper.
- Bake for 10 minutes until golden (makes 2 cups).
- For the assembly of the salad:.
- Cut the tomatoes (which you have NOT refrigerated)into different shapes and sizes.
- Season with salt and pepper to taste; drizzle the tomatoes with the olive oil; and arrange on serving plates.
- Drizzle the tomatoes with the aged balsamic vinegar.
- Scatter the croutons and torn basil atop the tomatoes.
- Top each salad with two quenelles of ricotta cheese (use two tablespoons to form the cheese into ovals, each about a tablespoon of cheese).
Nutrition Facts : Calories 327.2, Fat 16.5, SaturatedFat 5.1, Cholesterol 19.4, Sodium 476.2, Carbohydrate 34.4, Fiber 3.9, Sugar 16.6, Protein 12.1
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