Makes 6 to 8 servings Anelli is Italian for “rings.” These crespelle will have a rich dairy taste thanks to the ricotta, Parmigiano-Reggiano, and melted butter. Enjoy them with medium-bodied dry white to cut through that velvety texture with some green fruit acidity. The dish will also be at home […]
Balsamic Vinegar of Modena PGI-Marinated Pear, Honey Whipped Ricotta, Pistachio Pesto, and Prosciutto Tartine
Makes 4 servings *The Protected Geographical Indication (PGI) is the name of an area, a specific place, or, in exceptional cases, the name of a country, used as a description of an agricultural product, which comes from such an area, place, or country, which has a specific quality, goodwill, or […]
Fresh Cheese Ravioli with Pesto and Pine Nuts
Robiola is a soft cheese made from cow, goat, and sheep milk, giving it more depth than the typical ricotta cheese. If you can’t find it, ricotta will do in a pinch, but will benefit from a quick drain in a strainer to dry out. Makes 6 to 8 servings […]
Fresh Ricotta
Makes about 1 1/2 lb or 1 quart
Gnocchi alla Fiorentina (Gnudi)
Makes 4 to 6 servings We like these gnocchi with a simple butter-and-sage sauce, but you might like to replace it with a simple tomato sauce. Ingredients 1 lb fresh spinach, blanched, squeezed dry, and chopped 12 oz (1 1/2 cups) fresh ricotta, drained if necessary (see Recipe note) 1/2 […]
Orecchiette With Ricotta, Peas & Lemon Zest
Serves 4 to 6 Ingredients 1/2 cup extra-virgin olive oil, plus more as needed for serving 2 spring onions, white and green portions, thinly sliced (about 1/2 cup) 1/2 cup chopped flat-leaf parsley 2 lb fresh garden peas, shelled 3/4 cup chicken or vegetable broth, or more as needed Kosher […]
Pappardelle with Broccoli Rabe and Ricotta
Serves 6 to 8 We love this recipe with homemade chestnut pappardelle, but for a simple meal, any pasta will do. Substitute broccoli, broccolini, or even chopped Swiss chard for the broccoli rabe. Ingredients 2 lb broccoli rabe Kosher salt, as needed 10 tbsp extra-virgin olive oil 2 garlic cloves, […]
Roasted Butternut Squash with Ricotta Gnocchi
Makes 6 servings Don’t overthink the shaping step of your ricotta gnocchi. Rustic, freeform shapes—whether ovals, circles, or something in between—still taste delicious. Ingredients 2 tablespoons olive oil 4 cups peeled and diced butternut squash 2 tablespoons butter 1 cup chicken or vegetable stock, hot 1 tablespoon thinly sliced sage […]
Roasted Vegetable Pizza
Makes 4 Servings Pizza Dough Ingredients 2 teaspoons or 1 package active dry yeast 2 cups warm water 3 1/2 cups all-purpose flour 1 cup semolina flour 1 tablespoon salt 1/4 cup olive oil Directions Combine the yeast with the water in a bowl and stir to dissolve. Add the […]
Spinach and Feta Quiche
Makes one 9-inch quiche This spanakopita-inspired quiche has the traditional flavors of spinach, onion, and feta baked in kataifi, a grated buttery phyllo crust. This product is available in specialty food stores in the frozen food aisle. Ingredients 2 cups (4 oz) kataifi (shredded phyllo), thawed 3 tablespoons unsalted butter, […]
Sweet and Spicy Ricotta Toast with Figs
Makes 4 servings If you like sweet but not spicy, skip the chili oil step. If you can’t get your hands on fresh figs, you can use fig jam, sliced berries, or peaches. For a vegetarian version, try adding salted nut butter or grilled eggplant. Ingredients 1/2 cup olive oil, […]
What I’m Cooking: Lemon Baked Pasta with Broccoli Rabe
I haven’t always embraced my Italian-American identity. That’s not to say I’m not proudly Italian-American, or that I’m somehow ashamed of my Italian ancestry. It was more the Jersey Shore Italian-American stereotype that sort of haunted me, even before MTV entered the conversation. On campus at The Culinary Institute of […]