Posts tagged ricotta
Recipe: Onion Pizza With Ricotta and Chard
This luxurious pizza is topped with tender caramelized onions spread over a creamy mixture of ricotta, Parmesan cheese and chopped Swiss chard.
- 2 tablespoons extra virgin olive oil
- 1 1/4 pounds onions, sliced
- 1 teaspoon chopped fresh thyme leaves
- 2 garlic cloves, minced
- Salt and freshly ground pepper
- 1/2 pound chard, stemmed, leaves washed
- 1 14-inch pizza crust
- 3/4 cup ricotta (6 ounces)
- 2 ounces Parmesan, grated (1/2 cup, tightly packed)
- 1 egg yolk
- Thirty minutes before baking the pizza, preheat the oven and pizza stone to 500 degrees. Heat the olive oil over medium heat in a large, heavy skillet. Add the onions. Cook, stirring often, until tender and just beginning to color, about 10 minutes. Add the thyme, garlic and a generous pinch of salt. Turn the heat to low, cover and cook another 10 to 20 minutes, stirring often, until the onions are golden brown and very sweet and soft. Remove from the heat.
- While the onions are cooking, stem and wash the chard leaves, and bring a medium pot of water to a boil. Fill a medium bowl with ice water. When the water comes to a boil, salt generously and add the chard. Blanch for one to two minutes, just until the leaves are tender, and transfer to the ice water. Drain and squeeze out excess water. Alternatively, steam the chard for two to three minutes until wilted, and rinse with cold water. Chop the chard medium-fine.
- Roll out the dough, oil a 14-inch pizza pan and dust with cornmeal or semolina.
- In a medium bowl, combine the ricotta, egg yolk, Parmesan and chard. Spread over the pizza dough in an even layer, leaving a 1-inch border around the rim. Spread the onions over the ricotta mixture.
- Place in the oven on hot pizza stone, and bake 10 to 15 minutes until the crust and bits of the onion are nicely browned. Remove from the heat, and serve hot or warm.
Preparation time: 40 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 4
Inspired By: Onion Pizza With Ricotta and Chard
Recipe: Ricotta Cookies
This classic Italian cookie is real crowd pleaser any time of the year. It’s easy to make and has a unique flavor.
- For the cookies:
- 1 cup butter
- 2 cups sugar
- 2 eggs
- 1 pound ricotta cheese
- 2 teaspoons vanilla
- 4 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- For the glaze:
- 1 cup confectioners’ sugar
- 1 tablespoon milk
- 1/2 teaspoon lemon extract
- Pre-heat oven to 350°F.
- Cream butter and sugar together until smooth. Add eggs, one at a time and beat thoroughly. Add
ricotta and vanilla; beat 1 minute.
- Sift together dry ingredients then combine with moist ingredients until thoroughly incorporated.
- Drop by teaspoon onto cookie sheet (I use a melon ball to get a uniform size). The dough is
- Bake for 11-15 minutes until bottoms are light brown.
- Meanwhile, mix all ingredients for the glaze until smooth. If too thick, add a bit more milk. You could also add lemon zest for additional lemony flavor.
- Once cooled, you can frost these with the glaze.
This recipe makes a lot of cookies. It also works well halved.
Number of servings (yield): 75 cookies
Inspired By: Ricotta Cookies
Recipe: Vegetable Lasagna with Red Pepper Sauce
This meatless lasagna recipe is bursting with fresh vegetable flavor. Zucchini, mushrooms, and chopped onions are all layered between lasagna noodles and cheese. The red pepper sauce brings all those flavors together.
- 6 no-boil lasagna noodles or regular lasagna noodles
- 8 ounces zucchini and/or yellow summer squash, halved and sliced
- 2 cups sliced fresh mushrooms (optional)
- 1/3 cup chopped onion
- 2 teaspoons olive oil
- 1 cup fat-free or low-fat ricotta cheese
- 1/4 cup finely shredded Parmesan cheese
- 1/4 teaspoon black pepper
- 1 recipe Red Pepper Sauce
- 1 cup shredded part-skim mozzarella cheese
- 1 medium tomato, seeded and chopped
- If using, cook the regular noodles according to package directions (omit salt). No-boil noodles do not need to be pre-soaked, but make sure that the sauce covers them completely.
- Meanwhile, in a large skillet cook and stir zucchini or yellow summer squash, mushrooms, and onion in hot oil over medium heat for 6 minutes or until zucchini is tender. Drain well.
- In a small bowl stir together ricotta cheese, Parmesan cheese, and black pepper. To assemble, place 3 lasagna noodles in a 2-quart square baking dish, trimming to fit as necessary. Top with ricotta mixture, half of the vegetable mixture, half of the Red Pepper Sauce, and half of the mozzarella cheese. Layer with remaining lasagna noodles, vegetables, and sauce.
- Bake lasagna, uncovered, in a 375 degree F oven for 30 minutes. Sprinkle with remaining mozzarella cheese and the tomato; bake 5 minutes more or until heated through. Let stand 10 minutes before serving. Makes 6 servings.
Red Pepper Sauce
- In a large skillet cook 3 cups chopped red sweet peppers and 4 whole cloves garlic in 1 tablespoon olive oil over medium heat about 20 minutes, stirring occasionally. (Or, you may use one 12-ounce jar roasted red sweet peppers, drained. Omit cooking step.) Place pepper mixture in a blender container. Cover; blend until nearly smooth. Add 1/2 cup water, 1/4 cup tomato paste, 2 tablespoons red wine vinegar, and 1 tablespoon snipped fresh oregano or 1/2 teaspoon dried oregano, crushed. Cover; blend with several on-off turns until oregano is just chopped and mixture is nearly smooth. Return to skillet. Cook and stir over medium heat until heated through. Makes about 2 cups.
Tip: If you are in a hurry, substitute 2 cups of jarred spaghetti sauce. The red pepper sauce can be made ahead and frozen or purchased pre-made from Wegmans (in the prepared foods section).
Cooking time (duration): 55 min
Number of servings (yield): 6