Tag: ricotta

Ricotta strudel with fig jam and muscat pistachios – Italian Cuisine

Ingredients for 8 people

Preparation of ricotta strudel with fig jam and muscat pistachios

Preparation of the jam

Wash i figs and cut them into wedges. Mix them in a bowl with the sugar and the lemon juice and let it rest in the fridge for 12 hours. Coarsely chop i pistachios. Transfer i figs it's theirs juice in a saucepan, add the pistachios and the Moscato, bring to a boil and cook the jam for 20 minutes. Pour it into 4 sterilized 2.5 dl jars, close them and let them cool upside down (those you don't use immediately last 6 months in the pantry).

Preparation of the strudel

1) Knead 300 g of flour With the'egg, a pinch of salt, L'oil and about 1.2 dl of water lukewarm to obtain a smooth paste. Wrap in cling film and let it rest for 1 hour at room temperature. Mix in a bowl the ricotta cheese, the cheese and it sugar. Incorporate the yolk, the lemon zest grated and the flour remained. In a pan, brown the bread crumbs with 30 g of butter.

2) Divide the pasta into 2 loaves, spread them on the floured surface into 2 rectangles about 1 mm thick and transfer them to 2 clean tea towels. Sprinkle them with the bread crumbs leaving a 4 cm margin free, spread them with the mixture of ricotta cheese and cover with i pistachios, coarsely chopped, and the jam.

3) Fold the short sides of the dough over the filling and, with the help of the tea towels, roll up the strudel. Slide them onto a baking sheet lined with parchment paper and cook at 220 ° for about 25 minutes. Remove them from the oven, spread them with butter remained, sprinkle them with powdered sugar and let it cool before serving.

Ricotta cannoli recipe the traditional recipe – Italian Cuisine

Ingredients FOR CANNOLI

250 g flour 00
100 g dry white wine
25 g granulated sugar
25 g butter
1 pinch of salt
1 egg
1 untreated lemon
2 L liters sunflower oil

Ingredients FOR THE FILLING

250 g ricotta
110 g powdered sugar
80 g candied oranges
40 g chocolate flakes
1 pinch of cinnamon

Ingredients TO COMPLETE

assorted grains (pistachios, hazelnuts, almonds)
powdered sugar

Duration: 1 h 30 min

Level: Medium

Doses: 4 people

FOR THE CANNOLI
Knead flour with sugar, salt, egg, soft butter, grated zest of 1 lemon and white wine, added slowly.
Formed a ball with the dough, wrap it in plastic wrap and let it rest in the fridge for about 2 hours.
Roll out the dough to a thickness of 1-2 mm, possibly using the machine to roll the dough. Obtain squares of about 6-8 cm on each side. Place the appropriate cylindrical molds on the diagonal of the squares and wrap the dough by making the two opposite corners adhere to each other.
Fry cannoli in sunflower oil at 160 ° C; drain them on kitchen paper, let them cool, then remove the cannoli from the cylinders.

FOR THE STUFFING
Mix all the ingredients until a homogeneous cream is formed. Transfer it to a pastry bag and stuff the cannoli.

TO COMPLETE
Dip each cannoli in a grain of your choice and sprinkle with icing sugar. Decorate as desired with candied cherries.

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Recipe Aniseed semifreddo with ricotta and pear mousse – Italian Cuisine

Ingredients FOR THE SEMIFREDDO

200 g fresh cream
150 g milk
150 g sugar
150 g white chocolate
4 g gelatin in sheets
5 stars of anise
3 eggs

Ingredients FOR THE SHORTBREAD

300 g wholemeal flour
100 g brown sugar
100 g butter
10 g baking powder for cakes
1 egg
1 yolk
anise powder
salt

Ingredients FOR THE MOUSSE

165 g ricotta
30 g brown sugar
10 g powdered sugar
2 anise stars
1 pear
lemon

Duration: 1 h 40 min

Level: For experts

Doses: 12-15 people

FOR THE SHORTBREAD
Jumbled up flour and butter, add the egg and yolk, then the sugar, a pinch of powdered anise, the yeast and finally a pinch of salt. Work the ingredients in the mixer until the dough is homogeneous. Collect it in a stick and let it rest wrapped in cling film in the refrigerator for 30 minutes.
Roll out the pastry to 3 mm of thickness and cut out disks of 5-6 cm in diameter. Place them on a plate lined with baking paper and bake at 170 ° C for 7-9 minutes.

FOR THE SEMIFREDDO
Put soak the gelatin.
Heat the milk with anise stars: bring to a boil, turn off and leave to infuse for 30 minutes, then strain it.
Chop white chocolate; reheat the milk and pour it over the chocolate, stirring until it melts, obtaining a ganache. Then add the squeezed gelatin and let it melt.
Mounted the egg yolks with 75 g of sugar, in a double boiler. Beat the egg whites with the remaining sugar, firmly. Partially whip the cream until a creamy consistency.
Incorporate the egg yolks whipped to the ganache, then add the semi-whipped cream, finally the egg whites.
Pour the mixture in multiple silicone half-sphere molds (diameter of the balls 7 cm), level with a spatula, then place in the freezer for at least 4 hours.

FOR THE MOUSSE
Dissolve the cane sugar in the water to obtain a syrup.
Peel the pear and cut into small pieces, removing the core. Collect them in a vacuum bag with the syrup, the zest of 1 lemon and the anise stars. Cook in water at 85 ° C for 8-10 minutes. Remove the pear from the bag and blend until puree. Pass it through a sieve. Work the ricotta with the icing sugar, then add the pear purée, setting aside a little for decoration.
Alternatively, cook the pears directly in 80 g of water, in which you have dissolved the brown sugar with 2 lemon peels and the anise, for 5-6 minutes. Let them rest with the herbs for 5 minutes, then blend them and let them cool in the refrigerator before mixing them with the ricotta.
Turn out the semifreddi and serve with ricotta mousse, accompanying them with wholemeal shortbread biscuits. Decorate as desired with pear purée.

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