Tag: ricotta

Ricotta cream – Ricya cream ricotta recipe – Italian Cuisine

There Ricotta Cream it is a typical Sicilian recipe and is, in effect, the one used for cassata and cannoli. The recipe is very fast and the result is really good, as you well know. In addition to cassata, you can use it to stuff tarts or accompany a ciambellone, or even serve it as a spoon dessert, accompanied by ladyfingers or biscuits. The ideal, to follow the Sicilian tradition, would be to make it with sheep ricotta. If you do not find it, you can use the cow or buffalo one and decrease the sugar to 100-120 g, but avoid the ricotta from the basket which is too delicate of flavor and soft in consistency and would not do well.
If you want a desserts to prepare on the fly today, this is the recipe for you, basins and good Sunday my sweetest friends!

First sift the ricotta.
Add the sugar and work together until it melts completely.

Then add the chocolate drops.

Et voilà, the ricotta cream is ready: decorate with a few other drops of chocolate and serve, or use it for cassata, cannoli or other preparations.

Recipe Cannelloni stuffed with gorgonzola and ricotta – Italian Cuisine

Ingredients

500 g milk
400 g sweet creamy gorgonzola
250 g ricotta
250 g romanesco broccoli with florets
60 g shelled and peeled pistachios
30 g butter
30 g flour
16 pcs dry cannelloni
1 pc egg
nutmeg
Parmigiano Reggiano Dop
extra virgin olive oil
salt
pepper

Duration: 1 h 20 min

Level: Middle

Dose: 6 people

For the recipe of cannelloni stuffed with gorgonzola and ricotta, mix the ricotta with the gorgonzola, without the crust, 40 g of grated Parmesan and the egg. Season with plenty of black pepper and a pinch of salt. Mix everything and collect the mixture in a pastry bag.
FOR THE BESCIAMELLA: Melt the butter in a saucepan, then add the flour and cook for 3-4 minutes. Add the cold milk, stir and bring to a boil. Cook, stirring constantly, for about 10 minutes, add salt and flavor with plenty of grated nutmeg.
FOR CANNELLONI: Pour 2-3 tablespoons of béchamel in an oven-proof dish suitable to contain the 16 cannelloni in size. Fill the cannelloni with the filling and place them in the pan next to each other. Cover them with the remaining béchamel and sprinkle with more grated Parmesan. Cover the pan with aluminum foil and bake at 190 ° C for 30 minutes. Then remove the aluminum and let it brown at 200 ° C for about 10 minutes. Meanwhile boil the broccoli, dipping it in boiling salted water for 6-8 minutes; drain and season with a little oil. Serve the cannelloni with the broccoli florets and the chopped pistachios.

Dove recipe with ricotta cream and fruit – Italian Cuisine

Ingredients

1 pc dove
250 g fresh cream
120 g ricotta
orange honey
strawberries
strawberries
edible flowers
white chocolate egg

Duration: 15 min

Level: Easy

Dose: 1 dove

For the recipe of the dove with ricotta cream and fruit, mix the ricotta with 1 tablespoon of honey: work it with a whisk until it reaches a smooth and creamy consistency. Whip the cream and gently incorporate it into the creamy ricotta. Spread the cream on the dove and garnish with strawberries and strawberries, edible flowers and egg.