Tag: ricotta

Fusilli with ricotta and beetroot cream – Italian Cuisine


THE fusilli with ricotta and beetroot cream they are a dish that is not only good to eat, but too cute to look at. This dish is in fact also called pink pasta because of its color, as it is seasoned with a very simple ricotta cream (which you can also replace with philadelphia or another spreadable cheese) and beetroot: very simple, yes, but very scenographic precisely because of the pink color. A super misyan dish, in short;)
PS: if you want you can complete the dish with a little fresh marjoram, as I did, but thyme or basil are also good; you can add some Parmesan cheese instead to intensify the flavor of the cream a little, if you want;)

Recipe Sandwich with mortadella, ricotta and pistachios – Italian Cuisine

  • 50 g sliced ​​mortadella
  • 1 sandwich or two slices of mixed cereal bread
  • 60 g ricotta type black peel
  • 80 g peeled pistachios
  • lemon
  • lemon thyme
  • coarse salt

For the recipe of the sandwich with mortadella, ricotta and pistachios, collect the pistachios in a mortar and crush them with 2-3 grains of coarse salt until you get a coarse paste.
Cut halfway through the sandwich, spread a part of the pistachio paste on the crumb and stuff it with the slices of mortadella, flakes of ricotta and other pistachio paste.
Flavored with a few leaves of lemon thyme and grated lemon zest.

Recipe: Valeria Nozari, Photo: Guido Barbagelata, Styling: Beatrice Prada

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Crèpes with ricotta, honey and cardamom – Italian Cuisine

Crèpes with ricotta, honey and cardamom

Crèpes with ricotta, honey and cardamom, the preparation

1) Gather in the mixer the flour sifted with a pinch of salt, sugar, eggs, milk, coffee and 0.7dl of water and blend until a smooth and homogeneous batter is obtained. Dissolve 30 g of butter over very low heat, leave it cool, pour it in the batter e blend for a few seconds. Let it rest the mixture for an hour in a cool place.

2) Mounted ricotta with 2 tablespoons of honey, open cardamom berries, taken the seeds, beat them in a mortar e join them with ricotta.

3) Warm up a pan of 15 cm in diameter, grease it just with the remaining butter, distributed a small ladle of batter on the bottom tilting it e cook the crepe for 1 minute or until the edges begin to brown.

4) Turn it over, cook it for another 30 seconds e let it slide on a plate. Repeat the operation until the batter is finished. Spread crèpes with ricotta cream, roll them up And sweeten them with the remaining honey.


Posted on 10/26/2021


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