Watermelon Carpaccio With 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.

WATERMELON CARPACCIO WITH RICOTTA SALATA

Steps:

• Trim off the rind of a baby seedless watermelon, then slice as thin as possible. Arrange on a platter, overlapping slightly. Whisk 2 tablespoons each white wine vinegar and olive oil with 1/2 teaspoon honey and 1/2 minced red jalapeño; drizzle on the watermelon and sprinkle with flaky sea salt. Let sit 20 minutes. Top with shaved ricotta salata and fresh mint.

WILTED GREENS WITH RICOTTA SALATA

Steps:

• Wash the greens, but do not dry. Trim the large stems and coarsely chop. Set aside.
• Warm 3 tablespoons of olive oil in a large, heavy pot over medium-high heat. Add the onions and saute for 4 minutes. Add the garlic and saute for 4 minutes longer. Add the greens, chicken broth, soy sauce, and pepper. Cook, stirring often, until the greens have wilted and become tender, about 7 to 10 minutes.
• Transfer the cooked greens to a serving plate and crumble the ricotta salata cheese over the top.

SPICY MELON SALAD WITH MINT AND RICOTTA SALATA

Steps:

• In a large nonreactive mixing bowl, combine the melons, chili flakes, mint, olive oil, and season, to taste, with gray salt and pepper. Serve immediately topped with the shaved ricotta salata.

WATERMELON CARPACCIO

Steps:

• Preheat oven to 400 degrees. Bake prosciutto on a rack-lined rimmedbaking sheet until crisp, 6 to 7 minutes.Let cool; break each into 2 or 3 pieces.
• Remove rind of watermelon. Slice half the watermelon1/4 inch thick; reserve remaining melonfor another use. Transfer to a largeplatter. Refrigerate until ready to use.
• Slice scallions (green parts only) ona very sharp bias. Sprinkle watermelonwith salt and pepper. Drizzle with2 tablespoons olive oil; top with prosciuttoand scallions.

WATERMELON, RICOTTA SALATA, BASIL, AND PINE NUT SALAD

Steps:

• Whisk first 3 ingredients in small bowl. Season dressing with salt and pepper. Place watermelon and ricotta salata in medium serving bowl. Drizzle with dressing; toss. Sprinkle with pine nuts.
• *Available at supermarkets, Italian markets, and specialty foods stores.