Tag: ricotta

Soft ricotta and raspberry cake recipe – Italian Cuisine

Ingredients

400 g fresh ricotta
250 g raspberries
200 g sugar
190 g flour
180 g 3 eggs
100 g butter
10 g baking powder for lemon cakes
lemon
salt

Duration: 1 h 20 min

Level: Easy

Dose: 6 people

To prepare the soft ricotta and raspberry cake, melt the butter and let it cool.
Jumbled up sugar, flour, baking powder and a pinch of salt.
Whip whisk the eggs, then add the ricotta, after having beaten it to make it creamy and smooth, and the grated zest of 1 lemon.
Pour the mixture of eggs and ricotta on the mixture of sugar and flour and mix gently. It is important not to work too long.
Incorporate finally the melted butter and transfer the mixture into a cake tin (ø 22 cm) lined with buttered and floured baking paper: pour it in layers and spread the raspberries between them and on the surface (180 g in total), so they don't break.
bake at 180 ° C for 40-50 minutes. Let the cake cool down and serve with the remaining raspberries.

Recipe Zucchini pesto risotto, hard sheep ricotta and cherry tomatoes – Italian Cuisine

Ingredients

350 g 2 courgettes
300 g Carnaroli rice
120 g hard sheep ricotta
50 g grated pecorino
40 g cold butter
30 g pine nuts
8 cherry tomatoes or cherry tomatoes
1 shallot
marjoram
dry white wine
extra virgin olive oil
salt
pepper

Duration: 35 min

Level: Easy

Dose: 4 people

To prepare the risotto with courgette "pesto", hard sheep's ricotta and cherry tomatoes, chop the shallot, let it dry in a saucepan with a drizzle of oil, then add the rice, toast it for 1 minute, blend it with a splash of white wine and continue cooking for 15-18 minutes with lightly salted boiling water or with vegetable broth.
Private the courgettes of the central part with the seeds and blend 200 g with a little marjoram, pine nuts, 50 g of oil, salt and pepper: you will need to obtain a creamy pesto.
stir finally the risotto with half the zucchini pesto, butter and pecorino cheese; add salt if necessary.
serve with cherry tomatoes cut into wedges, the remaining pesto, ricotta shavings and marjoram leaves to taste.

Cocoa crêpes stuffed with ricotta – Italian Cuisine

Classic crepes, unusual color. These are sweet, but to amaze even more you can make them in a salty version

The Crepes they are always an excellent idea for a tasty snack, but also for breakfast and dessert. They are quick and easy to prepare and can be stuffed in many ways.
You know that the basic recipe can be added with cocoa? We explain how to do it and give you the idea for an ad hoc filling, la ricotta cheese!

The recipe for cocoa crêpes with ricotta

Ingredients

For the crepes

500 ml of whole milk
3 eggs
180 g of 00 flour
30 g of bitter cocoa powder
30 g of icing sugar

For the stuffing

500 g of sifted ricotta
5 tablespoons of sugar or honey
cinnamon or chocolate chips

First sift the cocoa, flour and sugar and mix them.
Separately, beat the eggs with the milk and then add the mix of dry ingredients a little at a time, mixing with a hand whisk to eliminate any lumps.
Heat a non-stick pan and grease it with a little butter, then pour the mixture one ladle at a time making it adhere well and spread it with the movement of the wrist.
Cook one minute on each side.
As you cook the crêpes, stack them to keep them moist and then prepare the filling simply by mixing the well-sifted ricotta with the sugar and cinnamon.

How to serve cocoa and ricotta crêpes

You can simply spread the ricotta at the center of each crepe and then fold it first in half and then again in half.
Or you can make gods cannoli to obtain a nice color contrast between the dark crepe and the light filling.
You can also prepare gods dumplings and then serve them on a melted chocolate base with a separate whipped cream quenelle.

Cocoa crêpes, but salted!

Cocoa crêpes can also be prepared in salty version because cocoa is an ingredient that lends itself well to the preparation of first and second courses.
That's enough eliminate sugar and add to the mixture a pinch of salt.
As a filling, always opt for a ricotta, but flavor it with a stronger cheese, always soft, like gorgonzola and add some rocket salad to give color and some walnuts for a little crunchiness.
Cocoa does not have too invasive a flavor, but simply a bitter and toasted aftertaste, so you can combine it a little with what you want, even with grilled vegetables, smoked salmon and sour cream to give a touch of freshness that does not hurt.