Tag: ricotta

Recipe Turkey roll with radicchio and ricotta – Italian Cuisine

Ingredients

800 g turkey breast
250 g ricotta
200 g red chicory
100 g sliced bacon
2 egg whites
1 onion
flour
chervil (alternatively parsley)
butter
White wine vinegar
extra virgin olive oil
thyme
salt
pepper

Duration: 1 h 20 min

Level: Middle

Dose: 6-8 people

Break up the radicchio, keeping aside the most beautiful leaves. Peel and slice the onion; brown it gently in a pan with 1/2 tablespoon of butter for about 3 minutes, until it starts to brown, then add the radicchio and cook for 3 minutes. Deglaze with a sprinkle of vinegar, season with salt and leave to flavor for 1 minute.
dry good the ricotta by dabbing it with kitchen paper and mix it with the radicchio, the egg whites, 1/2 tablespoon of flour (it will serve to give compactness to the filling, preventing it from crumbling when cut) and the leaves of a couple of sprigs of thyme.
Peel turkey breast, eliminating the fatty parts and connective tissues; open it like a book and beat it between two sheets of parchment paper or food foil with a meat mallet until you get a rectangular slice less than 1 cm thick. You can also buy the sliced turkey breast: spread them, slightly overlapping them, between two sheets of parchment paper and beat them with the meat tenderizer, until you get a single rectangular slice less than 1 cm thick.
Add salt the meat, then spread the filling leaving a couple of fingers of margin on three sides and about 4 cm on one of the long sides. Roll the topside on the long side with the edge of two fingers, then cover the roll with the slices of bacon and tie it with a few turns of kitchen string.
lay them in a baking tray lined with parchment paper, salt it, pepper it and bake it in a static oven at 200 ° C for about 35 minutes. United the radicchio leaves kept aside with a few tufts of chervil and seasoned all with oil and salt. serve the turkey roll with the radicchio and chervil salad.

Timbale of ricotta and marjoram – Italian Cuisine

An ancient recipe that combines Sicilian peasant culture with the dishes of noble houses. A rich, ancient timbale, to be made with the original recipe of Casa Planeta. And with which to uncork a bottle of Chardonnay – Sicilia Menfi D.O.C

Planeta house it is a Sicilian winery and its cuisine is the story of a family history, of a land and of the many cultural contaminations it holds. A cuisine that blends the refined art of Monsù with peasant culture.
Here is a recipe from the book Sicilia. The kitchen of Casa Planeta written by Elisa Menduni, a journey through one hundred recipes coming mostly from the handwritten notebooks of the Planeta women, from their intimate and humble way of cooking, of noble, menfitana and Sambuca style, with Palermo influences, as well as telling the culture culinary of the five territories in which the estate produces wine and oil (Vittoria, Noto, Etna and Capo Milazzo).

Ingredients for a timbale

For the ricotta pasta
600 g of cottage cheese
80 g of butter
80 g of lard
120 g of sugar
120 g of flour
2 yolks

For the stuffing
400 g pasta
50 g peas
300 g chicken breast g
150 g Nebrodi cooked ham
100 g durelli chicken
100 g cockscombs
800 g meat base
100 g 00 flour
fresh marjoram to taste
vegetable soup
syrah
marsala to taste
10 g butter
50 g extra virgin olive oil

Method

Fry the chicken and the blanched and freshly floured giblets in a pan with a knob of butter and extra virgin olive oil.

Wet first with Syrah, blend and then again with Marsala. Finally continue cooking by adding vegetable broth.

Remove the chicken and cut into very small pieces, pour it into the sauce adding the peas, the marjoram and the ham cut into matches. Cook the pasta very al dente, season it with the chicken sauce and set aside.

Knead the crust ingredients and in a well greased and floured oven pan begin to spread the dough on the walls and bottom of the pan, fill it with the dough and close the timbale with another dough. Bake at 200 degrees for 1 hour.

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Ricotta cheesecake with strawberries, the best recipe – Italian Cuisine

There cheesecake it's always a good idea, especially when the first rays of the sun make us want fresh desserts, perhaps enriched with seasonal ingredients. And in our recipe stylist Beatrice Prada there are all these things, from lightness of ricotta to the sweetness of strawberries. Here's how to prepare it.

The recipe for ricotta cheesecake with strawberries

Ingredients for the base

150 g plain flour, 30 g sugar, 100 g chopped butter

Ingredients for the cream

300 g cream cheese, 500 g ricotta, 250 g sugar, 60 ml lemon juice plus zest, 1 tablespoon of corn starch, 1 tablespoon of water, 5 eggs

Decoration ingredients

80 g strawberries, 20 g sugar

How to make strawberry ricotta cheesecake

Heat the oven to 160 degrees. Butter a 22 cm diameter mold and line the bottom with parchment paper to prepare the base, pour the flour, sugar, butter into the pitcher of the planetary mixer and mix the mixture for at least two minutes until the dough is well formed , pour on the bottom of the mold and with the help of the back of a spoon, crush it on the bottom until the surface is compact.

Bake for about 20 minutes, then take out of the oven and leave to cool. After baking, prepare the cream: in a large bowl pour the spreadable cheese, ricotta, sugar, lemon juice, grated zest and mix until the mixture is creamy; then add the friend of corn dissolved in the water.

Break the eggs one at a time and add them to the cream, mix well until homogeneous.

Lightly butter the walls of the mold and gently pour the cream, blend the strawberries with the sugar and sift the sauce to remove the seeds, pour the sauce on the cream, without mixing it, but leaving it on the surface, distribute it with the back of a spoon, decorating to taste.

Bake at 160g for about 45/50 minutes.

Recipe by Beatrice Prada, photo by Giandomenico Frassi