Sweet and lumpy, this type of ricotta is a very versatile ingredient in the kitchen despite having a well-defined taste. It can be used to prepare pasta-based first courses, but also appetizers, main courses and even desserts
Not just the mozzarella cheese, also there ricotta cheese can be of Buffalo. The cheese obtained from the whey of the buffaloes has a sweet taste, quite determined and one lumpy texture. From 2010 that bell became DOP (Protected Designation of Origin), this is why its production and packaging area includes a specific series of provinces in Campania, Lazio, Puglia and Molise. Its flavor makes it a versatile product in the kitchen, ideal for preparing pasta-based first courses, such as ravioli filled with tomato and buffalo ricotta or buffalo ricotta lasagna, but also used in the making of appetizers, seconds is dessert.
Recipes with buffalo ricotta: stuffed pumpkin flowers
For four people it takes 16 pumpkin flowers, 300 grams of buffalo riccota, 25 grams of Taggiasca olives, 100 grams of cherry tomatoes, 50 grams of grated Parmesan, 10 grams of honey, a sprig of thyme, one of basil, a lemon, an orange , oil, salt and pepper. First wash and to cleanse courgette flowers. Then put Ricotta in the oven at 150 degrees for about half an hour, so as to eliminate moisture. Then collect the ricotta in a bowl, 30 grams of Parmesan, the chopped basil, salt and pepper. Mix everything, pour the contents into one sac à poche and fill the pumpkin flowers. Place them in a baking dish and sprinkle with Parmesan. Before putting them in the oven, cut them in another pan tomatoes and season them with honey, thyme, orange and lemon peel and bake for 30 minutes at 150 degrees. Once the seasoning is ready, put pumpkin flowers in the oven for five minutes at 170 degrees. Arrange the tomatoes on the plate and place the pumpkin flowers on top. Use the Taggiasca olives such as gasket.
Bundles of chard and buffalo ricotta
This dish can be a hearty appetizer or a second light. The ingredients are: 200 grams of chard, 120 grams of buffalo ricotta, 100 grams of breadcrumbs, an egg, a clove of garlic, six cherry tomatoes, oil, salt, black pepper and nutmeg. Bring also of single-dose molds. In a cooking pan pour the oil, fry the garlic and add the chard. Once cooked, leave cool. In a bowl, beat the egg with salt and pepper, add the chard cut into strips, stir and leave rest for ten minutes, then add the nutmeg too. Meanwhile grease the molds with oil and sprinkle them with breadcrumbs. Arrange a tomato on the bottom, crushing it slightly and then pour the mixture, fill it with the buffalo ricotta and cover with another mixture. Sprinkle everything with more breadcrumbs and put in the oven for ten minutes at 180 degrees. When the time expires, before serving, let the bundles rest for another ten minutes.
Final dessert, cocoa tart
A stuffed tart, to finish in sweetness. For the shortcrust pastry serve 300 grams of flour, three yolks, 140 of icing sugar, 150 grams of butter, 50 grams of bitter cocoa, a sachet of sweet yeast and one of vanillin. For the fillinginstead, 500 grams of buffalo ricotta, half an orange peel, an egg, 70 grams of sugar and 80 grams of dark chocolate drops. It begins sifting the flour and mixing it with yeast and vanillin. Add the butter chopped and stir, then add the egg yolks. Mix everything well and wrap the dough in a film before putting it on rest in the refrigerator for half an hour. In a bowl mix the ricotta, the sugar, the orange peel, the egg and the chocolate drops. Spread the mixture with the rolling pin and lay it on the baking sheet covered with parchment paper, prick it with a fork and pour the filling. With the surplus of pastry, garnish the surface with strips. Bake for 40 minutes at 180 degrees. Once ready, sprinkle with icing sugar.
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