Tag: ricotta

Ricotta fava beans recipe – La Cucina Italiana – Italian Cuisine

Ricotta fava beans recipe - La Cucina Italiana


  • 1 Kg fresh broad beans in pod
  • 250 g a monk's beard
  • 240 g goat vaccines
  • 200 g pecorino cheese
  • 150 g snow peas
  • 4 eggs
  • fresh chilli
  • extra virgin olive oil
  • butter
  • salt
  • pepper

For the recipe for broad bean pies, clean the monk's beard and blanch it in boiling salted water for 1 minute. Blanch the snow peas in boiling salted water for 3 minutes and cool them in ice water. Shell the broad beans, blanch them in boiling salted water for 3 minutes, then cool and peel them. Blend 160 g of fava beans, goat cheese, 100 g of diced pecorino cheese, eggs, half chopped chilli, a pinch of salt and freshly ground pepper with a hand blender. Grease 6 molds (ø 7 cm, height 5 cm), spread the bean mixture and bake at 150 ° C for about 40 minutes. Season 3 tablespoons of oil with a fresh chopped pepper and a pinch of salt. Take the puddings out of the oven, place them on the plates, season with the flavored oil and garnish them with the peas, the monk beard, the remaining beans and 100 g of sliced ​​pecorino cheese.

20 sweet recipes that will make you love ricotta – Italian Cuisine

Ricotta cake with blueberries


There ricotta cheese it's a dairy product obtained from the proteins present in the whey, that is the liquid part that is obtained from the cheesemaking: for this reason it is not correct to define it cheese (the cheeses are obtained from the coagulation of casein). There are many types of ricotta that differ according to the milk used to prepare them: from the classic vaccine, to the ovine, caprine or buffalo. Produced in many regions of Italy such as Abruzzo, Basilicata, Sicily, Sardinia, Campania, Puglia, Calabria, Friuli-Venezia Giulia, Lombardy and Piedmont, it is present in traditional recipes of all areas of the peninsula whose ancient economies were based on breeding and agriculture.

To meet her in stuffed pasta is very frequent and is also very pleasant as a summer second course, perhaps accompanied by a portion of fresh vegetables; its seasoned version then, is frequently used in the preparation of pasta dishes, pizzas and savory pies. But if we used the softness and the light taste of ricotta to prepare delicious desserts?

Ricotta cake with blueberries
Ricotta cake with blueberries.

Cakes, creams and spoon desserts benefit from the properties of this dairy product, combining lightness and taste. To fall in love with ricotta in desserts you can prepare recipes like le puff pastry with ricotta, the almond and ricotta cake with strawberries, the ricotta cream with lavender honey, i spelled biscuits with ricotta cream, i ricotta puddings, the ricotta cake with blueberries, i chocolate and ricotta biscuits, the soufflé glacé with ricotta and black cherries, the mandarin cheesecake, the fiadone, lo struccolo, the cherry mousse and olive oil banana cream, thericotta eclair with strawberry sauce, i sweet chocolate ravioli from Modica, the Neapolitan pastiera, the Neapolitan sfogliatelle, the sheep ricotta and mandarin orange tart, i bread cannoli stuffed with ricotta, the cheesecake with passion fruit and the Raspberries Cheescake.

Our 20 sweet ricotta based recipes

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Puff pastry with ricotta

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Almond and ricotta cake with strawberries

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Ricotta puddings

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Ricotta cake with blueberries

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Chocolate and ricotta biscuits

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Soufflé glacé with ricotta and cherries

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Mandarin cheesecake

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Fiadone

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Struccolo

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Cherry mousse and olive oil banana cream

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Sweet chocolate ravioli from Modica

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Neapolitan Pastiera

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Neapolitan Sfogliatelle

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Ricotta and mandarin orange tart

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Bread cannoli stuffed with ricotta

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Cheesecake with passion fruit

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Raspberries Cheescake

Recipe Malfatti with ricotta and borage with corn cream – Italian Cuisine

Recipe Malfatti with ricotta and borage with corn cream


  • 2 boxes of boiled corn lessatoscatole
  • 500 g ricotta
  • 500 g borage
  • 120 g flour plus a little
  • 30 g grated parmesan plus a little
  • 2 eggs
  • shallot
  • butter
  • nutmeg
  • salt
  • pepper

For the recipe of malfatti, clean the borage by removing the stems and keeping only the leaves: you will get 250-260 g. Blanch them in boiling water for 3-4 minutes, then cool them in cold water, then drain them and squeeze them well. Cut them into small pieces and let them season in a pan, sautéing them with a bit of butter, salt and half a chopped shallot. Chop them again by chopping them and mix them with the ricotta.

Add the flour, the eggs, the grated parmesan, a pinch of salt and grated nutmeg to the mixture. Divide the mixture into balls of 3-4 cm, possibly helping yourself with the ice cream scoop, which allows you to work faster and get regular flaws in size and shape. Place them in a floured baking dish.

Boil the malfatti in boiling salted water for 8-9 'and drain them with a slotted spoon. Meanwhile blend the corn in the mixer and pass it through a sieve. Season with 2 tablespoons of oil, salt, pepper and a tablespoon of grated parmesan. Melt 100 g of butter. Pour the cream of corn into a baking dish, place the malfatti on it; add the melted butter and sprinkle with grated parmesan.

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