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ricotta

Gnudi in Browned Butter and Sage Sauce

Gnudi in Browned Butter and Sage Sauce

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Italian cuisine never ceases to surprise. Gnudi, also known as malfatti, is not just another pasta dish, but rather a type of dumpling. It is sometimes compared to gnocchi, but gnudi is a unique and very different dish made of either just ricotta cheese, a mix of ricotta and hard cheese, or a small amount of flour. Gnudi made without flour are very soft and delicate, which can make them difficult to handle, but with careful preparation, this can be managed. In Tuscany, this dish is prepared in a very simple way—browned butter with crispy-fried sage leaves. These leaves are a delightful addition to many dishes. I first experienced butter-fried sage when Mark’s father prepared it for me in Tuscany. Just tasting one leaf was an amazing culinary experience.

Preparation Time: Includes chilling in the refrigerator for about 1 hour
Difficulty Level: Not too difficult
Serves: two

Ingredients:
400g ricotta, drained
50g grated parmesan or grana padano, pecorino romano
A pinch of sea salt
About 1/8 teaspoon of finely grated nutmeg
1 egg yolk
Optional: 1-2 tablespoons of flour for strengthening the gnudi dough, but not necessary
3-4 tablespoons of durum wheat flour (semolina) for rolling the gnudi balls
For the sauce: About 25 sage leaves and 50g of butter
Black pepper and some grated
hard cheese to serve

Preparation:

  1. Place the ricotta on a clean kitchen towel or cheesecloth, roll it up and squeeze out as much liquid as possible. Alternatively, you can leave it wrapped in a cloth to stand overnight.
  2. Transfer the ricotta to a bowl, add grated hard cheese, egg yolk, sea salt, and grated nutmeg.
  3. Mix to form a smooth dough, then roll it into uniform balls, approximately 2.5cm in size. Roll the balls in durum wheat flour and place them in the refrigerator at +4 degrees for about 30 minutes. You can also refrigerate them overnight, as some recommend, or cook the gnudi without chilling them first.
  4. Heat water in a wide cooking pot until it boils, add a little sea salt. The water level should be about 10 cm. Reduce the heat to below medium to prevent the gnudi from falling apart when boiling vigorously.
  5. At the same time, heat a skillet over medium-high heat until lightly browned. Then add the sage leaves to the butter and fry for about a minute until the sage leaves become crispy. Be careful not to burn them to maintain their green color.
  6. When the browned sage butter is ready, carefully place the gnudi balls into the boiling water with a spoon and cook over low-medium heat for 3-5 minutes until the balls rise to the water surface.
  7. To serve, place some of the butter and sage leaves in a bowl or on a plate. Add the gnudi balls, pour over the remaining butter, and add the sage leaves as well. Sprinkle grated hard cheese and black pepper on top.
    Ready!!
Parmigiana di Zucchine

Parmigiana di Zucchine

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Parmigiana is one of my favorite dishes when it is made with eggplant. In different regions of Italy, this dish is also prepared from other vegetables, mostly zucchini, but also from, for example, artichokes.
Thanks to the fact that I was able to prepare this dish this year, my friend, whose family, as is typical for Estonians, has grown zucchini to a giant size. This kind of zucchini is perfect for preparing a similar dish.
Zucchini should be peeled and using a vegetable peeler, long, thin strips of zucchini should be cut. It is useful to lightly roast these strips at high heat so that the vegetable loses some of its liquid and makes easier of preparation of this type of food.

Preparation time: 1.5 hours
Level: Medium
Quantity: One large casserole dish, suitable for a smaller group

Ingredients:
One very large zucchini or a couple of medium ones, cut into thin strips
One medium onion finely chopped
3 medium cloves of garlic, finely chopped
250 g of mozzarella
300 g of ricotta
350 g grated parmesan or grana padano cheese
About 800 ml tomato passata
300 g of cherry tomatoes, cut into quarters
3-4 tablespoons of olive oil
A handful of fresh basil leaves torn into pieces
2 teaspoons of dried oregano
Black pepper and sea salt to taste

Preparation:

  1. Cut the cherry tomatoes into quarters, finely chop the onion and garlic. Heat the olive oil in a pan and fry the tomatoes, chopped onion, and garlic for about 10-15 minutes until the tomatoes are soft.
  2. Peel the zucchini and cut it into long strips with a vegetable peeler. Place these strips next to each other on a baking sheet lined with baking paper and bake in the oven at 220 degrees for 7-8 minutes.
  3. Mix the cooked tomatoes with the passata and line a high-sided baking mold with a couple of tablespoons of the tomato mixture.
  4. Place the stripes of zucchini on top of the tomato mixture and place new zucchini strips in the pan to cook. In this way, cook all the strips of zucchini that you manage to cut from a large zucchini until the seeds in the middle.
  5. Add dried oregano, black pepper, and sea salt on the zucchini layer, sprinkle the mixture with 1/3 of the amount of ricotta, add half the mozzarella balls or pulled pieces of mozzarella and sprinkle with 1/3 of the parmesan.
  6. Cover the cheese layer with the next layer of zucchini strips, which are covered again with the tomato mixture and cheese layer and seasoned. It is not necessary to put mozzarella on each layer, it is enough if there is mozzarella between two layers.
  7. Layer four layers of zucchini in this way, leave only Parmesan cheese on the last layer, and use ricotta and mozzarella for the bottom layers.
  8. Lightly cover the top layer of zucchini with the tomato mixture, season with salt and black pepper, and sprinkle a layer of Parmesan on top.
  9. Cover the zucchini mold with foil and bake at 200 degrees C for about 45 minutes. Remove the foil, turn the oven to grill mode, and let the Parmesan layer brown nicely.
  10. Use a sharp knife to cut a piece of the zucchini form, place it on a plate with a wide spatula and serve with the garnish.
    Ready!!
Ricotta-lemon pasta with spinach

Ricotta-lemon pasta with spinach

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A traditional Italian dish that is not widely known and is not served in most Italian restaurants, but it deserves a place there.
The mildness of the ricotta nicely balances the slightly bitter taste of the lemon zest. Spinach, parmesan, and simple seasoning with just salt and black pepper make this dish a great meal time in the summer sunshine.

Preparation time: 20 minutes
Level: Easy
Quantity: for two

Ingredients:
100 g of spaghetti
100 g of fresh spinach leaves
200 g of ricotta
50 g of grated parmesan
Grated zest of 1 lemon
2-3 tbsp olive oil for frying
2 medium garlic cloves, finely chopped
Season with sea salt and freshly ground black pepper

A few lemon wedges to squeeze the juice over the pasta while eating

Preparation:

  1. Boil the spaghetti in salted water according to the instructions on the package
  2. At the same time, pour olive oil and spinach leaves into the pan and let the spinach leaves cook for a few minutes,
  3. Grate the peel of one lemon, add half the amount of lemon peel to the spinach, finely chop the garlic and add to the spinach.
  4. Add ricotta, stir, and fry for a few minutes. When the pasta is ready, transfer the pasta directly from the cooking water to the pan to the spinach-ricotta mixture.
  5. Add parmesan, season with black pepper and sea salt, and mix.
  6. Add 4-5 tablespoons of pasta cooking water, let it boil for a while, and serve.
  7. To serve, place the pasta on a plate, and sprinkle over black pepper and grated parmesan. Add the rest of the grated lemon peel to the pasta. Place a few lemon wedges on the edge of the plate.
    Serve immediately
    Ready!!
Ricotta-cheesecake

Ricotta-cheesecake

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Ricotta is a type of whey cheese that is made from the whey rest from the cheese-making, so ricotta does not have a lot of casein, it mainly contains globulins and albumin. Making ricotta in a simplified form means heating the acidified whey to a temperature close to boiling, during which the proteins denature and form the curd.
This type of cheese has been made on the Apennine Peninsula since ancient times. In ancient Rome, similar cheese was most probably common on the food table.
Ricotta is often used in desserts, but also in salads. Today, ricotta is eaten both as fresh cheese and in various processed, fermented or smoked variants.
One of the typical uses of ricotta in modern Italy is to use it in making cheesecakes. I made a slightly atypical ricotta cheesecake where I used an almond base instead of a regular cookie or dough base and used half of the ricotta and regular raw cheese to give the cake a less rough texture.
Fresh strawberry jam or Maraschino cherries would be a good addition to this cake.

Preparation time: 20 min preparation, 45-60 min baking
Level: easy
Quantity: 16 slices

Ingredients:
Base
200 g of almond flour
50 g of wheat flour
60 g butter
50 g of sugar
Filling
500 g of fresh ricotta
500 g of raw cheese (eg Creme Bonjour. Philadelphia)
250 g of sour cream
200 g of sugar
2 teaspoons vanilla sugar
3 tablespoons wheat flour
4 large eggs

Preparation:
1. Prepare the base by melting the butter, mixing the flour, almond flour, and sugar with the melted butter, and line the base of the cake with this mixture. You can also line the edges of the cake tin with a single layer, but I didn’t this time
2. Bake the bottom for 15 minutes at 180 degrees
3. In a large bowl, combine ricotta, cream cheese, eggs, sugar, sour cream, flour, and vanilla. Mix the cake filling evenly so that no larger pieces of cream cheese remain. Pour the filling over the baked cake base
4. Place the oven bath in hot water. Bake the cake in the middle of the oven until the cake starts to brown slightly at the edges. It is not necessary to bake the cake until brown, it can be removed from the oven while the cake is not completely coagulated and only slightly brown. The cake firms nicely in the refrigerator and without very long baking the cake will have a more silky texture.
5. Leave the cake mold to stand overnight or until it cools down completely. Can be stored in the refrigerator before eating, some people like it cold
6. Serve with strawberry raw jam or Maraschino cherries. In winter, fresh strawberry jam is easy to make from frozen strawberries available in the supermarket. Let them melt a little, put in the food processor with the desired amount of sugar, and crush until smooth
Ready !!

Chocolate-ricotta cake

Chocolate-ricotta cake

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One of those cakes, which can be called cheesecake. in principle, it is a cheesecake with chocolate-dough, which remains very soft and crumbly at the end. The cake is flavored with vanilla and orange peel. Such a Mediterranean sweet bite.

Preparation time: 1h preparation, 60 min baking
Level: Easy
Quantity: 1 cake, about 16 slices

Ingredients:
Dough
150 g butter
130 grams of sugar
30 g of cocoa powder
1 egg

Filling
4 eggs
140 grams of sugar
Grated peel of one orange
750 g of ricotta cheese
1 tablespoon lemon juice
Juice of half of the orange

Preparation:
1. To make a dough, mix butter and sugar to light foam, add cocoa, egg,   and flour. Stir in the dough. Let the refrigerator stand a little.
2. Roll out the disc of dough and cover the cake mold with the dough
3. Preheat the oven to 180 degrees, pour the dried peas (which can be reused) into the cake mold covered with dough and bake for 20 minutes. Without the pressure of the peas, the dough will rise, but it can be pushed back easily.
4. At the same time whisk the eggs and sugar in the foam, add the grated orange peel and orange and lemon juice and ricotta cheese. Whisk well into the foam, pour into the dough-lined mold
5. Bake for 35-40 minutes until lightly browned. Chill overnight in the refrigerator
Ready !!!

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