8 oz. ricotta
- Zorra Apr 27, 2005 12:19 PM
What main dish could I make with this that's neither (a) "Italian" or (b) spinach-ricotta pie?
I made spinach lasagna roll-ups with the other 8 oz. last night, and want to go in a different direction with the ricotta I have left.
The new magazine by Martha Stewarts people this month or last had a section on ricotta, some ideast they had were a ricotta chocolate pudding, pancakes, and cheese cake.
This blog has a fantastic recipe for a tuna salad made with ricotta, parsley and fennel. I always add lemon juice and black olives too. It was recently mentioned in the tuna thread below, and I'll bring it up again here because it makes such a fine lunch.
I also make chicken salad by adding ricotta to leftover shredded roast chicken and roast vegetables (fennel, carrot, celery, halved cherry tomatoes, zucchini - whatever's leftover). Capers, parsley and lemon finish it off nicely.
I've made two things with the ricotta mixed with an egg and seasoning. Both are in the style of a Shepherd's pie that is a filling and then the ricotta layer on top (not the flavors or ingredients of the pie)
And, I make them in 2-cup baking dishes for individual servings. You can share one.
(1) Apples/ricotta dessert
Make homemade chunky applesauce (I like it with cinnamon). Place 1 Cup chunky cinnamon applesauce in a oil-sprayed baking dish. Mix 1-cup ricotta with one egg. Add sugar, vanilla, cinnamon, salt and whisk together. Pour ricotta mixture over applesauce and bake at 350 for about 1/2 hour. (I even make it in the toaster oven if just one). And, I sometimes use articifucal sweetener, depending.
(2) 5-spice Yams and Cabbage dish
Also, made in the 2-Cup baking dish.
Fro one 2-cup dish: Slice 1/2 yam into disks and boil (you need enough for two layers). Slice cabbage into slivers (1/3 cup) and par boil (in yams water is okay - skim it out with a slotted spoon or ? and drain.) Saute 1/4 of a red onion (sliced into slivers) in butter. Add salt, Chinese Five Spice blend, not more than 1/8 tsp sesame oil, not more than 1/8 tsp fish sauce, and stir in cabbage. Saute to flavor all and soften. Place yams in dish in ine layer, put cabbage/onion mixture on top of and place one more layer of yams in an oil-sprayed baking dish. Mix 8 oz ricotta with one egg, 1/4 tsp soy sauce and some Chinese Five Spice blend and pour over yam/cabbage layer. Bake at 350 for about 30 minutes.
(You know it's done when the sides minimally start pulling away from the baking dish - like a cake would.)
Make dessert! Stir some grated lemon or orange peel - or unsweetened cocoa powder - into the ricotta and sweeten to taste with extra-fine sugar or Splenda. This should work with vanilla or mint or whatever your favorite flavoring is, as well.
If you want a smoother texture, run it through your food processor briefly.
Refrigerate - or freeze - for an hour or so before serving.
Whenever I have leftover ricotta, I buy a can of pre-made clam sauce (Rienzi seems to be best) and make an "instant" dinner of linguine with clam sauce served with a side of ricotta to mix in. I know, no cheese with fish: however this is the only way my husband will eat canned clam sauce, which he seems to prefer to homemade. And he grew up with the pleasure of a grandmother cooking for him as if she still lived in Abruzzi. This was one of her Friday night staples. If I make clam sauce from scratch, it's not so important to him to add the extra cheese, though.