- June 16, 2008 at 4:20 pm #258385
Italians have known it all along.This fresh creamy cheese isn’t just for
lasagna.Take these 5 fast dishes some savory and some sweet. They are
made with part skim ricotta which has 41 percent less fat but no less
flavor than whole milk variety. All but one recipe calls for a 15 to 16
Penne a la Ricotta: Cook 1 pound penne pasta, drain reserving 1/2 cup
cooking water.In bowl combine ricotta,1/2 cup grated romano cheese, 1/2
cup fresh basil and 1/2 tsp salt and pepper. Toss with pasta add cooking
water if needed. Top with 1 pint cherry tomatoes cut in half, Garnish
with basil. Serves 4
Orange Ricotta Pancakes: From 1 navel orange grate 2 teaspoons peel. Cut
off remaining peel and white pith. Cut fruit into segments. In bowl
whisk together ricotta, 4 large eggs and orange peel.Whisk in 1/2 cup
all purpose flour and 1/2 tsp baking powder. Spray 12 inch nonstick
skillet with nonstick spray. Heat on medium for 1 min. Drop batter by
1/4 cup into skillet making 4 or 5 pancakes at a time. Cook 10 to 12
mins or until golden on both sides. Serve with orange segments and maple
Puffy Bacon Chive Casserole: Preheat oven to 350. In 10 inch skillet
cook 3 sliced of bacon o medium 5 mins or until browned. Drain. Crumble
when cooled. Separate 5 large eggs placing yolks in a large bowl and
whites in a medium bowl. Whisk yolks with bacon, ricotta, 1/4 cup grated
parmesan cheese, 2 Tbsp snipped chives, 1/4 tsp each salt and pepper.
Add 2 more egg whites to whites bowl and beat on high to stiff
peaks.Fold whites into ricotta mixture one third at a time just until
Bake in a greased shallow 2 1/2 quart baking dish 30 to 35 mins or until
knife inserted comes out clean. Serves 6
Lemon Ricotta Fruit Dip: In blender or mini food processor blend 1 cup
ricotta with 2 Tbsp chopped candied ginger until smooth.Add 1/2 cup
jarred lemon curd and pulse until combined,Spoon into a serving bowl and
refrigerate.Serve with 1 pd strawberries hulled and 4 cups 1 inch cubes
angel food cake about 6 oz.Makes 1 1/2 cups dip.
Easy Cassata Parfaits: Place 1 pkg 10oz frozen cherries on counter 15
mins to thaw slightly. Meanwhile cut 2 cups 4oz pound cake into 1 inch
cubes.In a bowl whisk ricotta with 1/3 cup confectioner’s sugar. In 4
wine goblets or parfait glasses layer half of each of the following:
ricotta mixture,cake,cherries and 1/2 cup mini chocolate chips.Repeat.
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