Fresh mozzarella & ricotta-- How to enjoy them?
Just bought some fresh mozzarella and fresh ricotta on Arthur Avenue in the Bronx. I've used the large ball of mozza for a caprese salad and to top a chicken and pesto sandwich. I'm looking for simple ideas for the other half of the ball.
Also, I've got fresh ricotta which I drizzled honey over and am looking for ideas for ricotta as well. I was gonna make manicotti, but don't feel like assembling too much, so I definitely don't want to do lasagna too. Any suggestions appreciated, thanks!
I like to make grilled cheese with fresh mozz, sometimes with a little pesto or some red pepper spread. If you're willing to fry, it would also be delicious to bread and fry the little balls and serve them with some dipping sauces or lemon.
For the ricotta: How about experimenting with cannoli recipes? A little sugar, some chocolate bits, and orange peel stuffed in cannoli shells? Or you could serve the mix in bowls, sans shells, like a mousse. Or, put the mix (or plain/sweetened ricotta or ricotta with jam) between slices of bread and make stuffed French toast.
I just made my first fresh garden tomato sauce tonight with a bucatini. I had some fresh ricotta. It is a childhood fave and something that is from my dad's childhood, but I topped my plate of bucatini with two large dollops of ricotta and tossed it well into my hot pasta and tomato sauce. Makes it creamy and cheesy without being stringy.\
Note: Only done with a plain marinara sauce; lots of fresh basil.
One nice very simple thing to do with good ricotta is to make a herbed spread for bread or veggies. I mix ricotta with some feta (proportions depend on your taste -- feta is obviously strong and could easily overpower the ricotta) and then mix in fresh thyme, a few red pepper flakes, some lemon juice (and any other herbs you like). This is delish and very flexible -- you can even use it to make a grilled cheese sandwich (mmm...).
Love grilled cheese w/ cheddar and ricotta. Or ricotta added to macaroni and cheese (like the TJ's version). Also great to add a layer on top of tomato sauce on pizza, then cover with mozzarella, romano, and parmesan; bake, and then top with dollops of ricotta again.
Also, ricotta mixed w/ splenda and eaten straight, or used to fill blintzes.
thinly slice mozz on garlic-rubbed and char grilled sour dough, with vine-ripened tomatoes, ripped fresh basil and a drizzle of olive oil, a smattering of sea salt and a whizz of fresh black pepper.
Ricotta... stuff some figs, or some apricots, whack them in a baking tray, sprinkle with brown sugar and caramelize under the grill
Par boil some pasta (I like rotini, but anything that will hold loose sauce is fine), mix in some Muir Glen fire-roasted tomatos and fresh basil, and top with either the ricotta or mozarella. Bake about 25-40 minutes (until the pasta is done), drizzle with extra virgin oive oil. It will be loose. Eat. You could also mix in some of the ricotta with the pasta and top with the mozzarella.
Obviously a very flexible base for other herbs, sausage, etc. Heck, sometimes I throw in some butter...
Me, too. I eat it on whole grain toast. With dulce de leche. Toast the bread, smear with dulce de leche and top with a mound of fresh ricotta. Sprinkle with a little sea salt. (If I do not have the ricotta, I use drained Total yogurt).
I also throw it into vegetable pasta dishes like with zucchini and mint. Mix with the cooking water to make a creamy sauce.
I watched this one on the Food Network....oh my goodness...FABULOUS and SIMPLE!! Serve this in a teacup and matching saucer or coffe cup and matching saucer. It makes a cute little presentation and makes you feel like you are eating a rich restaurant dessert!
1/2 cup sugar
1/2 vanilla bean
1 (15-ounce) container ricotta cheese
1/2 tablespoon instant espresso powder
1 (3-inch) biscotti, crushed
Pinch ground cinnamon
Pinch cocoa powder
Place the sugar in a food processor. Cut the vanilla bean open lengthwise, scrape out the seeds, and place them in the food processor with the sugar. Run the machine to make vanilla sugar.
Place the ricotta and espresso powder in the food processor. Blend for 1 minute. Stop the machine to scrape down the sides with a rubber spatula. Blend for another minute. Spoon the mixture into 4 small coffee mugs. Cover and refrigerate for at least 1 hour and up to 1 day.
To serve, top the ricotta cappuccino with crushed biscotti. Sprinkle with cinnamon and cocoa powder.
A MUST try!!