A bit sheepish | rachel eats
While a large pan of well salted water lumbered to the boil, I mashed and then beat 250 g of ricotta di pecora with the zest and a little of the juice of a large unwaxed lemon, a hefty handful of grated parmesan, a good pinch of salt and a grind of black pepper.
Once the water was rolling like a stormy ocean, I slid the pappardelle into the pan and pushed it down with a wooden spoon.
When the pasta was nearly ready – and this is important – I ladled a little of the pasta cooking water – cloudy with starch – from the pasta pan into the ricotta cream in order to loosen it a little.
I also set another cupful aside in case further loosening was necessary.
I drained the pasta before tipping it on top of the ricotta cream and tossing the wide ribbons in the thick white paste.
The egg pappardelle was surprisingly absorbent and so a little more pasta water was needed!
After all this is a dish that should be moist!
The ribbons of pasta should slip and slide not clump and stick.
I served my pasta with ricotta, lemon and parmesan cream with a little extra virgin olive oil poured over the top.
Read the book and then get cooking. Food. Recipe.
Sunday, 22 May 2016
Budino di ricotta (Ricotta Pudding).
Budino di ricotta (Ricotta Pudding) | Memorie di Angelina
Yield: Enough to make 6 individual servings or one large pudding
Ingredients
500g ricotta cheese
100g caster sugar
3 whole eggs plus one egg yolk
1 heaping spoonful of flour (optional)
Optional fillings and flavorings:
A drizzle of rum, sambuca or other liqueur
Candied fruit
Chocolate chips
Almonds, peeled and crushed in mortar
Optional toppings:
Powdered sugar
Chocolate shavings
Ciliegie sciroppate (Cherries in brandy)
Strawberry coulis (see below)
Directions
If your ricotta is a bit lumpy or runny, let it drain for a good 20 minutes in a sieve and then press it through the sieve.
Separate the 3 eggs, adding the yolks to the ricotta and reserving the whites.
Add the extra yolk to the ricotta along with the sugar and (if using) flour.
Mix all these ingredients together until well amalgamated.
If using, add one or more of the optional fillings and flavorings to the ricotta mixture, incorporating them very well.
Whip the egg whites until they are quite fluffy and stiff.
The whites should retain its shape and stand up by themselves.
Now add the whipped whites to the ricotta mixture.
Fold the whites very gently into the mixture with a spatula, scooping the mixture from the bottom in a circular motion until you have a homogenous, fluffy mass.
Now grease the inside of a large mold (or individual molds—see Notes below) with butter and add cover them in breadcrumbs, shaking the mold around so that the breadcrumbs adhere and cover the inside surface completely.
Turn the mold over and shake out any excess breadcrumbs.
Now add the ricotta mixtures to the mold, making sure not to overfill it, as the mixture will expand considerably as it cooks.
Bake the mold in a moderate oven (180C/350F) until the mixture is set and browned at the edges, about 30 minutes for individual molds, 45-60 minutes for a single large mold.
Let the pudding cool completely.
Unmold it by flipping it over onto a baking tray.
Serve your budino, if you like, with one of the suggested toppings.
Yield: Enough to make 6 individual servings or one large pudding
Ingredients
500g ricotta cheese
100g caster sugar
3 whole eggs plus one egg yolk
1 heaping spoonful of flour (optional)
Optional fillings and flavorings:
A drizzle of rum, sambuca or other liqueur
Candied fruit
Chocolate chips
Almonds, peeled and crushed in mortar
Optional toppings:
Powdered sugar
Chocolate shavings
Ciliegie sciroppate (Cherries in brandy)
Strawberry coulis (see below)
Directions
If your ricotta is a bit lumpy or runny, let it drain for a good 20 minutes in a sieve and then press it through the sieve.
Separate the 3 eggs, adding the yolks to the ricotta and reserving the whites.
Add the extra yolk to the ricotta along with the sugar and (if using) flour.
Mix all these ingredients together until well amalgamated.
If using, add one or more of the optional fillings and flavorings to the ricotta mixture, incorporating them very well.
Whip the egg whites until they are quite fluffy and stiff.
The whites should retain its shape and stand up by themselves.
Now add the whipped whites to the ricotta mixture.
Fold the whites very gently into the mixture with a spatula, scooping the mixture from the bottom in a circular motion until you have a homogenous, fluffy mass.
Now grease the inside of a large mold (or individual molds—see Notes below) with butter and add cover them in breadcrumbs, shaking the mold around so that the breadcrumbs adhere and cover the inside surface completely.
Turn the mold over and shake out any excess breadcrumbs.
Now add the ricotta mixtures to the mold, making sure not to overfill it, as the mixture will expand considerably as it cooks.
Bake the mold in a moderate oven (180C/350F) until the mixture is set and browned at the edges, about 30 minutes for individual molds, 45-60 minutes for a single large mold.
Let the pudding cool completely.
Unmold it by flipping it over onto a baking tray.
Serve your budino, if you like, with one of the suggested toppings.
Friday, 20 May 2016
Rhubarb and blood orange.
How to get the best out of rhubarb this season | Food and Drink | Lifestyle | The Independent
"I believe that rhubarb – like many things in the kitchen – is best served simply.
I don’t like it too sweet (it feels like you’re trying to mask its true nature) and I don’t like it mushy.
So I decided to cook it slowly in the oven with a bit of sugar until tender but still retaining its shape.
There is something incredibly elegant about a stalk of rhubarb and I think that should be respected.
So a bit of kitchen magic – first season rhubarb with Italian blood oranges."
Rhubarb and blood orange with vanilla bean Greek yoghurt & toasted almonds.
Serves 3-4
Of course you can substitute regular oranges but do keep an eye out for blood oranges.
They are something special and give this dish a wonderful sweetness plus an unmatched pinky-red colour.
"I believe that rhubarb – like many things in the kitchen – is best served simply.
I don’t like it too sweet (it feels like you’re trying to mask its true nature) and I don’t like it mushy.
So I decided to cook it slowly in the oven with a bit of sugar until tender but still retaining its shape.
There is something incredibly elegant about a stalk of rhubarb and I think that should be respected.
So a bit of kitchen magic – first season rhubarb with Italian blood oranges."
Rhubarb and blood orange with vanilla bean Greek yoghurt & toasted almonds.
Serves 3-4
Of course you can substitute regular oranges but do keep an eye out for blood oranges.
They are something special and give this dish a wonderful sweetness plus an unmatched pinky-red colour.
Cassola, the Ecumenical Pancake.
Cassola, the Ecumenical Pancake - Dinner in Venice by Alessandra Rovati.
My version in 4 ramekins.
Ingredients
250 gram ricotta cheese (made from whole milk, without emulsifiers)
2 large eggs
1 cup sugar (or less, depending on desired sweetness)
a pinch of salt
zest of one large organic lemon (optional)
½ teaspoon cinnamon or vanilla (optional)
about 2 tablespoons mild extra-virgin olive oil, or butter
Directions
Preheat the oven to 200ºC.
With a whisk or a hand mixer, beat the eggs with the sugar until creamy.
Add the ricotta, salt, lemon zest and cinnamon (or vanilla).
Grease a 4 ramekin with butter or olive oil, dust with flour.
Scoop the mixture into the ramekins, filling them to about 2/3 of the way to the top.
And transfer into your pre-heated oven.
Bake at 200ºC for the first 10 minutes, then lower the temperature to 176C bake for another 25 minutes.
Turn the oven off and allow the cassola to set inside, with the door open, for another 10 or 15 minutes.
It should be firmer and golden brown on the outside and very soft and moist inside, like a pudding.
Serve warm.
You can also cook it in a greased non-stick or cast iron pan like a frittata, on the stovetop, flipping it once (this was probably the original version), or cook the bottom on the stovetop and the top in the oven under the broiler.
Or:
- Cassola, Rome's Jewish Christmas Treat - Food – Forward.com
- A bit sheepish | rachel eats
Adapted from Elizabeth David’s Budino di ricotta in Italian food and Roberto and Rosa D’Ancona’s Budino di ricotta in the superlative La Cucina Romana.
- Budino di ricotta (Ricotta Pudding) | Memorie di Angelina
- Budino di ricotta alla veneta recipe - Telegraph
A delicious dessert of marsala-soaked biscuits layered with ricotta, chocolate, nuts and citrus.
My version in 4 ramekins.
Ingredients
250 gram ricotta cheese (made from whole milk, without emulsifiers)
2 large eggs
1 cup sugar (or less, depending on desired sweetness)
a pinch of salt
zest of one large organic lemon (optional)
½ teaspoon cinnamon or vanilla (optional)
about 2 tablespoons mild extra-virgin olive oil, or butter
Directions
Preheat the oven to 200ºC.
With a whisk or a hand mixer, beat the eggs with the sugar until creamy.
Add the ricotta, salt, lemon zest and cinnamon (or vanilla).
Grease a 4 ramekin with butter or olive oil, dust with flour.
Scoop the mixture into the ramekins, filling them to about 2/3 of the way to the top.
And transfer into your pre-heated oven.
Bake at 200ºC for the first 10 minutes, then lower the temperature to 176C bake for another 25 minutes.
Turn the oven off and allow the cassola to set inside, with the door open, for another 10 or 15 minutes.
It should be firmer and golden brown on the outside and very soft and moist inside, like a pudding.
Serve warm.
You can also cook it in a greased non-stick or cast iron pan like a frittata, on the stovetop, flipping it once (this was probably the original version), or cook the bottom on the stovetop and the top in the oven under the broiler.
Or:
- Cassola, Rome's Jewish Christmas Treat - Food – Forward.com
- A bit sheepish | rachel eats
Adapted from Elizabeth David’s Budino di ricotta in Italian food and Roberto and Rosa D’Ancona’s Budino di ricotta in the superlative La Cucina Romana.
- Budino di ricotta (Ricotta Pudding) | Memorie di Angelina
- Budino di ricotta alla veneta recipe - Telegraph
A delicious dessert of marsala-soaked biscuits layered with ricotta, chocolate, nuts and citrus.
Ricotta Pudding.
Recipe for Ricotta Pudding | DeLallo Recipes
A sweet, savory Italian treat of ricotta and cinnamon with a light airiness reminscient of a soufflé. We recommend serving this delicious dessert in portion-sized ramekins.
Ingredients:
1 tablespoon confectioner’s sugar
1 tablespoon cinnamon, plus extra
400 gr Ricotta
5 eggs: 2 whole, 3 separated, whites beaten to firm peaks
1 tablespoon all-purpose flour
1/4 cup sugar
1/2 lemon, zested
Directions:
Preheat oven to 190˚C.
Combine confectioner’s sugar with a pinch of cinnamon in a small bowl and set aside.
Grease and flour 8 ramekins and set aside.
In a bowl, combine ricotta with 1 tablespoon cinnamon, 2 whole eggs, 3 egg yolks, flour, sugar and lemon zest.
Mix thoroughly to combine.
Fold in egg whites.
Scoop the mixture into the ramekins, filling them to about 2/3 of the way to the top.
Bake for 30 minutes, or until tops have turned golden.
Turn off the heat and leave them to rest in the oven for about 5 minutes.
Remove and dust with confectioner’s sugar and cinnamon mixture.
Serve immediately.
A sweet, savory Italian treat of ricotta and cinnamon with a light airiness reminscient of a soufflé. We recommend serving this delicious dessert in portion-sized ramekins.
Ingredients:
1 tablespoon confectioner’s sugar
1 tablespoon cinnamon, plus extra
400 gr Ricotta
5 eggs: 2 whole, 3 separated, whites beaten to firm peaks
1 tablespoon all-purpose flour
1/4 cup sugar
1/2 lemon, zested
Directions:
Preheat oven to 190˚C.
Combine confectioner’s sugar with a pinch of cinnamon in a small bowl and set aside.
Grease and flour 8 ramekins and set aside.
In a bowl, combine ricotta with 1 tablespoon cinnamon, 2 whole eggs, 3 egg yolks, flour, sugar and lemon zest.
Mix thoroughly to combine.
Fold in egg whites.
Scoop the mixture into the ramekins, filling them to about 2/3 of the way to the top.
Bake for 30 minutes, or until tops have turned golden.
Turn off the heat and leave them to rest in the oven for about 5 minutes.
Remove and dust with confectioner’s sugar and cinnamon mixture.
Serve immediately.
Thursday, 19 May 2016
Tuscan Vegetable Soup.
Tuscan Vegetable Soup Recipe : Ellie Krieger : Food Network
Ingredients
1 can low-sodium canellini beans, drained and rinsed
1 tablespoon olive oil
1/2 large onion, diced (about 1 cup)
2 carrots, diced (about 1/2 cup)
2 stalks celery, diced, (about 1/2 cup)
1 small zucchini, diced (about 1 1/2 cups)
1 clove garlic, minced
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
32 ounces low-sodium chicken broth or vegetable broth
1 can no salt added diced tomatoes
2 cups chopped baby spinach leaves
1/3 cup freshly grated Parmesan, optional
Directions
In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
Heat the oil in a large soup pot over medium-high heat.
Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
Add the broth and tomatoes with the juice and bring to a boil.
Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
Serve topped with Parmesan, if desired.
More from Ellie Krieger:
- Herbed Green Pea Soup - Ellie Krieger
- Navy Bean Soup with Ham - Ellie Krieger
- Sweet and Spicy Grilled Cheese Sandwiches - Ellie Krieger
Ingredients
1 can low-sodium canellini beans, drained and rinsed
1 tablespoon olive oil
1/2 large onion, diced (about 1 cup)
2 carrots, diced (about 1/2 cup)
2 stalks celery, diced, (about 1/2 cup)
1 small zucchini, diced (about 1 1/2 cups)
1 clove garlic, minced
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
32 ounces low-sodium chicken broth or vegetable broth
1 can no salt added diced tomatoes
2 cups chopped baby spinach leaves
1/3 cup freshly grated Parmesan, optional
Directions
In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
Heat the oil in a large soup pot over medium-high heat.
Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
Add the broth and tomatoes with the juice and bring to a boil.
Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
Serve topped with Parmesan, if desired.
More from Ellie Krieger:
- Herbed Green Pea Soup - Ellie Krieger
- Navy Bean Soup with Ham - Ellie Krieger
- Sweet and Spicy Grilled Cheese Sandwiches - Ellie Krieger
Navy (haricot ) Bean Soup with Ham.
Navy Bean Soup with Ham - Ellie Krieger
The navy bean, haricot or pearl haricot bean.
Makes 8 servings
Serving size: 1 ¾ cup
Ingredients
1 pound dried navy beans
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 large carrot diced
2 ribs celery, diced
1 tablespoon crumbled fresh sage
4 cups low-sodium beef broth
4 cups water
1 bay leaf
1 teaspoon salt
½ teaspoon freshly ground black pepper
4 oz. lean ham steak, cubed
¼ cup chopped fresh parsley leaves
Directions
Pick over the beans and discard any stones.
Soak the beans in cold water for at least 8 hours.
Drain and rinse well.
Heat the oil in a soup pot over medium-high heat.
Add the onion and cook until translucent, about 4 minutes.
Add the garlic and cook an additional 30 seconds.
Add the carrots, celery and sage and cook until the vegetables begin to soften, about 5 minutes.
Add the beans, beef stock, water, bay leaf, salt and pepper and bring to a boil.
Reduce the heat to medium-low, cover and cook until the beans have begun to soften, about 1 hour.
Add the ham and cook uncovered for about a half hour more, until the beans are soft and the soup has thickened.
Serve garnished with parsley.
The navy bean, haricot or pearl haricot bean.
Makes 8 servings
Serving size: 1 ¾ cup
Ingredients
1 pound dried navy beans
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 large carrot diced
2 ribs celery, diced
1 tablespoon crumbled fresh sage
4 cups low-sodium beef broth
4 cups water
1 bay leaf
1 teaspoon salt
½ teaspoon freshly ground black pepper
4 oz. lean ham steak, cubed
¼ cup chopped fresh parsley leaves
Directions
Pick over the beans and discard any stones.
Soak the beans in cold water for at least 8 hours.
Drain and rinse well.
Heat the oil in a soup pot over medium-high heat.
Add the onion and cook until translucent, about 4 minutes.
Add the garlic and cook an additional 30 seconds.
Add the carrots, celery and sage and cook until the vegetables begin to soften, about 5 minutes.
Add the beans, beef stock, water, bay leaf, salt and pepper and bring to a boil.
Reduce the heat to medium-low, cover and cook until the beans have begun to soften, about 1 hour.
Add the ham and cook uncovered for about a half hour more, until the beans are soft and the soup has thickened.
Serve garnished with parsley.
Tomato and Red Pepper Soup.
Tomato and Red Pepper Soup – Easy Recipe (houseandgarden.co.uk)
Ingredients
A dash of extra virgin olive oil and fresh basil makes this simple tomato and red pepper soup recipe oh-so special.
Best of all, it takes just 10 minutes to prepare. An easy - and tasty - way to beat the chill.
2tbsp olive oil
1 onion, chopped
2 large red peppers, seeds removed and roughly chopped
2 cloves garlic, chopped
600g (21oz) ripe tomatoes, quartered
1 x 400g (14oz) tin chopped tomatoes
1l chicken stock or vegetable stock
1tbsp chopped fresh basil, to garnish
Extra virgin olive oil, to garnish
Directions
1. Heat the olive oil in a large saucepan.
Sauté the onion, peppers, and garlic for about 5 minutes.
Add the fresh tomatoes and cook for another 3-4 minutes.
2. Add the tinned tomatoes, the stock and 1 (250ml) cup of water.
Bring to the boil, reduce the heat and simmer for 30 minutes.
3. Remove from the heat and allow to cool a little.
Purée the soup in batches in a food processor or with a hand-held blender.
Strain through a coarse sieve and add a little extra stock, if desired.
4. Season to taste with salt and freshly ground black pepper.
Serve hot, and garnished with the basil and a drizzle of extra virgin olive oil.
top tips
Roasting the vegetables gives the soup a delicious flavour.
Simply halve the onions, tomatoes and peppers, place them on a lined baking tray.
Drizzle with a little olive oil and roast in a 200°C (gas mark 6) oven for 60 minutes, turning the onions and peppers once.
Next, peel the skin from the cooked peppers and tomatoes.
Add the vegetables to the stock and continue from step 2.
Ingredients
A dash of extra virgin olive oil and fresh basil makes this simple tomato and red pepper soup recipe oh-so special.
Best of all, it takes just 10 minutes to prepare. An easy - and tasty - way to beat the chill.
2tbsp olive oil
1 onion, chopped
2 large red peppers, seeds removed and roughly chopped
2 cloves garlic, chopped
600g (21oz) ripe tomatoes, quartered
1 x 400g (14oz) tin chopped tomatoes
1l chicken stock or vegetable stock
1tbsp chopped fresh basil, to garnish
Extra virgin olive oil, to garnish
Directions
1. Heat the olive oil in a large saucepan.
Sauté the onion, peppers, and garlic for about 5 minutes.
Add the fresh tomatoes and cook for another 3-4 minutes.
2. Add the tinned tomatoes, the stock and 1 (250ml) cup of water.
Bring to the boil, reduce the heat and simmer for 30 minutes.
3. Remove from the heat and allow to cool a little.
Purée the soup in batches in a food processor or with a hand-held blender.
Strain through a coarse sieve and add a little extra stock, if desired.
4. Season to taste with salt and freshly ground black pepper.
Serve hot, and garnished with the basil and a drizzle of extra virgin olive oil.
top tips
Roasting the vegetables gives the soup a delicious flavour.
Simply halve the onions, tomatoes and peppers, place them on a lined baking tray.
Drizzle with a little olive oil and roast in a 200°C (gas mark 6) oven for 60 minutes, turning the onions and peppers once.
Next, peel the skin from the cooked peppers and tomatoes.
Add the vegetables to the stock and continue from step 2.
Sunday, 15 May 2016
Гуляш.
abugaisky: Гуляш по коридору, или спасибо Joske:
Целиком по Йошкиным рекомендациям я взял «сочного» мяса – верхняя часть передней говяжьей рульки, с мозговыми косточками и хрящиками, немного больше килограмма.
Мясо порезал крупными кусками-кубиками и обжарил быстро на самом сильном огне, сложил в кастрюлю.
На той же сковороде, дав ей чуть остыть и уменьшив огонь, неторопливо пожарил две накрошенных луковицы до лёгкого румянца и высыпал на них две столовых ложки паприки, быстро перемешал и тут же залил горячей водой – паприку жарить нельзя!
Перелил к мясу и поставил тушиться на самом слабом огоньке.
Хотел влить винца, но дома оказалось только анжуйское розовое, показалось мне неподходящим.
Булькало мясо часа два, потом принялся доделывать.
Для начала посолил и забросил порезанные крупно 3 картофелины, морковину и кусок сельдерейного корня.
Дав им повариться 15 минут, обжарил на сковороде до орехового цвета 2 столовые ложки кукурузной муки, развёл бульоном и вылил в кастрюлю.
Туда же отправил банку очищенных помидоров кусочками.
Ещё через 5 минут заложил в гуляш свежую красную паприку небольшими квадратиками, а чуть погодя, кусок порея колечками толщиной 5-7мм.
Ну и осталось только положить лавровую ветвь, немного толчёных чёрного, душистого и стручок сушёного красного перца, чайную ложку сухого тимьяна и, через пару минут, выключать.
Напоследок добавил ещё 3-4 зубка толчёного чеснока до кучи.
'via Blog this'
Целиком по Йошкиным рекомендациям я взял «сочного» мяса – верхняя часть передней говяжьей рульки, с мозговыми косточками и хрящиками, немного больше килограмма.
Мясо порезал крупными кусками-кубиками и обжарил быстро на самом сильном огне, сложил в кастрюлю.
На той же сковороде, дав ей чуть остыть и уменьшив огонь, неторопливо пожарил две накрошенных луковицы до лёгкого румянца и высыпал на них две столовых ложки паприки, быстро перемешал и тут же залил горячей водой – паприку жарить нельзя!
Перелил к мясу и поставил тушиться на самом слабом огоньке.
Хотел влить винца, но дома оказалось только анжуйское розовое, показалось мне неподходящим.
Булькало мясо часа два, потом принялся доделывать.
Для начала посолил и забросил порезанные крупно 3 картофелины, морковину и кусок сельдерейного корня.
Дав им повариться 15 минут, обжарил на сковороде до орехового цвета 2 столовые ложки кукурузной муки, развёл бульоном и вылил в кастрюлю.
Туда же отправил банку очищенных помидоров кусочками.
Ещё через 5 минут заложил в гуляш свежую красную паприку небольшими квадратиками, а чуть погодя, кусок порея колечками толщиной 5-7мм.
Ну и осталось только положить лавровую ветвь, немного толчёных чёрного, душистого и стручок сушёного красного перца, чайную ложку сухого тимьяна и, через пару минут, выключать.
Напоследок добавил ещё 3-4 зубка толчёного чеснока до кучи.
'via Blog this'
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