Ricotta is a traditional Italian cheese characterized by tenderness and a sweet or salty taste, depending on the degree of maturity. It is made from whey that is left over from the production of other cheeses. Due to its soft consistency, Ricotta is often used as a filling for various pies, added to salads and desserts.
Pie with Ricotta cheese and sun-dried tomatoes
To prepare this dish, you will need the following products:
- 500 g of puff pastry;
- 10 sun-dried tomatoes;
- 500 g of Ricotta cheese;
- fresh herbs to taste;
- 200 g sour cream;
- salt and black pepper to taste.
Crumble the ricotta into a cup, add sour cream, salt and pepper to taste, mix thoroughly until smooth. Add chopped fresh herbs and chopped tomatoes to the filling. Roll out the puff pastry and divide into two layers. Place the first one in a fireproof mold, not forgetting to leave the sides. Place all the filling on top of the dough and cover with a second layer of dough. Pinch the edges and brush the top of the dough with a beaten egg. Bake for half an hour at 200 ° C.
Ricotta cheese appetizer
Ingredients:
- 500 Ricotta cheese;
- 50 g Parmesan cheese;
- 100 g of spinach;
- an egg;
- 1 chili pepper;
- baguette;
- olive oil;
- salt to taste.
Cut the baguette into pieces of equal thickness and fry them in a little olive oil. Toss the ricotta with grated Parmesan, chopped pepper, spinach and egg. Season with salt and pepper to taste. Place the toasted pieces of baguette on a baking sheet lined with parchment paper. Place a tablespoon of the cheese mixture on each. Place the baking sheet in the oven and bake the sandwiches for 15-20 minutes at 180 ° C. Serve as a snack with white wine.
Seashells stuffed with Ricotta and herbs
To prepare stuffed shells, you must:
- 20 seashells;
- 100 g of Ricotta cheese;
- 100 g of cottage cheese;
- 1 tbsp. a spoonful of basil;
- 80 g Parmesan cheese;
- 2 glasses of cream;
- 1 tbsp. a spoonful of flour;
- butter;
- salt to taste.
Boil the shells in salted water until half cooked. Then carefully remove and cool slightly. Prepare the filling by combining Ricotta, cottage cheese, salt and chopped basil. Stuff the shells with the filling and place in a refractory rimmed dish. Fry the flour in butter for a minute, add warm cream and simmer for 3 minutes over low heat. Pour the stuffed shells with this sauce and place in an oven preheated to 200 ° C for 15 minutes. Then remove, sprinkle with grated Parmesan and bake for another 5 minutes.
Ricotta salad
Ingredients:
- 100 g of Ricotta cheese;
- 1 fennel;
- 1 shallots;
- 200 g of arugula;
- juice of ½ lemon;
- 2 tbsp. tablespoons of olive oil;
- salt and black pepper.
Chop the shallots, cover with lemon juice and olive oil. Season with salt and pepper. Peel and core the fennel and cut into thin slices. Combine arugula and fennel in a salad bowl, top with dressing and garnish with ricotta slices.
