New recipes

Ricotta with Hazelnuts, Lemon, and Garlic

Ricotta with Hazelnuts, Lemon, and Garlic

Ingredients

Garlic Confit

  • 1 cup garlic cloves (from about 2 large bulbs), peeled
  • 1/2 cup extra-virgin olive oil

Crostini

  • 8 1/2'-thick slices wide baguette or 4 1/2'-thick slices of large round rustic white bread, halved
  • Extra-virgin olive oil (for brushing)

Lemon Ricotta and Hazelnuts

  • 4 tablespoons hazelnut oil, divided
  • 1/2 teaspoon finely grated lemon zest plus more for garnish
  • 1/4 teaspoon grated garlic
  • 1/8 teaspoon plus 1/4 teaspoon kosher salt, plus more for seasoning
  • 3 tablespoons (or more) fresh lemon juice
  • 1 2/3 cups fresh sheep's-milk ricotta
  • Maldon sea salt or fleur de sel

Recipe Preparation

Garlic Confit

  • Heat all ingredients in a small heavy saucepan over medium-high heat until bubbles form on garlic. Reduce heat to low; simmer until garlic cloves are golden brown and soft, about 25 minutes, watching closely to prevent burning (cloves will continue to brown as they cool). Remove pan from heat; let cool to room temperature, about 1 hour. Cover and chill. DO AHEAD Can be made 1 week ahead. Keep chilled.

Crostini

  • Position a rack in middle of oven; preheat to 350°. Place bread slices on a baking sheet in a single layer and brush tops with olive oil. Bake until golden brown and crispy, 15-20 minutes. Rub oiled sides of crostini with cut side of garlic clove.t

Lemon Ricotta and Hazelnuts

  • Reduce oven to 325°. Place hazelnuts on a rimmed baking sheet; toast, tossing nuts occa-sionally, until golden brown and fragrant, 15-20 minutes. Let cool. Wrap nuts in a clean kitchen towel; rub to remove skins.

  • Purée 1/2 cup nuts, 1 tablespoon oil, 1/2 teaspoon zest, garlic, and 1/8 teaspoon salt in a food processor until wet, sandy mixture forms. Transfer to a small bowl. Stir in 1 tablespoon oil; season with salt. Place remaining 1 1/2 cups hazelnuts in a medium bowl and toss with remaining 2 tablespoons oil and 1/4 teaspoon salt.

  • Combine 1/4 cup drained garlic confit and 3 tablespoons lemon juice in a blender. With motor running, add 3 tablespoons garlic confit oil in a slow stream until smooth. Transfer vinaigrette to a bowl and season with salt and more lemon juice, if desired.

  • Spoon 1 tablespoon vinaigrette in center of each plate; top with generous 1/3 cup ricotta. Scatter hazelnuts and some of remaining garlic confit onto each plate. Smear 1 heaping tablespoon of hazelnut purée on each crostini; sprinkle with sea salt. Cut each toast on an extreme bias; place 2 halves on each plate. Sprinkle lemon zest over ricotta.

Recipe by Nancy Silverton,

Nutritional Content

One serving contains: Calories (kcal) 768.8 %Calories from Fat 70.5 Fat (g) 60.2 Saturated Fat (g) 11.1 Cholesterol (mg) 48.0 Carbohydrates (g) 37.6 Dietary Fiber (g) 6.5 Total Sugars (g) 6.9 Net Carbs (g) 31.1 Protein (g) 24.4 Sodium (mg) 664.6Reviews Section

Summer awareness and ricotta gnocchi

I open the drawer to rummage quickly through my messily piled up clothes. I have just five minutes to find something to wear. He’s waiting for me on his scooter for a quick ride before dinner. Today is the first day of summer.

We’ve been living together for three months now, sharing sleepy and silent breakfasts and late-night work, though I feel like we’re having a romantic first date. I choose a blue and white striped cotton pullover, and I style my hair into a braid to tame my curls.

My idea of a casual summer outfit is still strongly anchored in the 80’s fashion.

He hands me my helmet, I get on the scooter, and we leave for what looks like an adventurous ride, among golden wheat fields, grazing cows in the distance, stone villages perched on the hilltop and recently shorn sheep, which raise their head from the grass as we pass by, releasing in the wind the silver tinkling of their bells.

This is the Tuscan countryside in summer, a beautiful postcard. It is right outside our front door, yet sometimes you need a date and the right clothes to realize it.

As the fields roll fast around us, I finally had the feeling of summer on my skin. I felt it again at dinner, when you could still hear the hypnotic cicadas sing from the cypresses around the garden.

In the last weeks I had the chance to live meaningful experiences, first in Alassio for Annette’s food photography and styling workshop, then in Provence with Giuseppina. I also managed to carve out some time to think and to read finally.

Following one of Annette’s wise advice, I decided to use this summer to better understand who I am and what I want to do, but mostly to figure out how to do it, find my own style, a clearer voice, my own unique way of being.

You can not change overnight, you can not choose a path in a few hours.

Three months, the brightest, warmest, and sunniest three months of the year, look like the perfect amount of time to work on myself. Three months of summer to hone my voice, my style, my expertise and our many projects.


Step 3/5

  • 60 g hazelnuts
  • 20 g basil
  • 20 g parsley
  • 1 clove garlic
  • 1 tsp chili flakes
  • 1 tbsp honey
  • ½ lemon
  • 50 ml olive oil
  • frying pan
  • blender

Toast the hazelnuts in a pan until golden, approx. 5 min. Let cool, then reserve some basil, parsley, and hazelnuts for garnishing. Add remaining hazelnuts, basil, parsley, garlic, chili flakes, honey, lemon juice, remaining lemon zest, and half of the olive oil in a blender. Blend to a coarse pesto.


Marinated Zucchini with Hazelnuts and Ricotta

A flavorful summer dinner for everyone. Healthy and delicious!

CSA share/farm/online store items underlined below.

INGREDIENTS

3 medium summer squash or zucchini (or pattypan squash!), cut in half lengthwise

1½ tsp. kosher salt, plus more

6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling

1 small bunch mint, divided

1 small garlic clove, finely grated

2 Tbsp. white wine vinegar

½ tsp. crushed red pepper flakes

Freshly ground black pepper

Toasted country-style bread (for serving)

RECIPE PREPARATION

Preheat oven to 300°. Toss squash and 1½ tsp. kosher salt in a colander set over a bowl. Let sit 10 minutes, then pat dry with paper towels.

Toss hazelnuts and 1 Tbsp. oil on a rimmed baking sheet and roast, shaking occasionally, until golden brown, 15–20 minutes. Let cool crush into large pieces with a measuring cup or glass.

Smack 3 mint sprigs against your cutting board a few times to release their flavor mix in a large bowl with garlic, vinegar, sugar, red pepper flakes, and 2 Tbsp. oil set dressing aside.

Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high until shimmering. Arrange squash cut side down in skillet, breaking into smaller pieces if needed in order to fit in a single layer, and cook, moving around in pan to ensure even browning, until golden brown on cut side, about 5 minutes. Reduce heat to medium-low, cover (if you don’t have a lid use a baking sheet), and continue to cook until very tender, about 15 minutes. Transfer to a cutting board and let cool slightly.

Cut squash into 2" pieces and toss in reserved dressing to coat season with kosher salt and black pepper. Let sit at room temperature, tossing occasionally, 15 minutes. Pluck out mint sprigs discard.

Meanwhile, zest lemon half into a small bowl, mix in ricotta and remaining 1 Tbsp. oil season with kosher salt. Hang on to that lemon.

Spread lemon ricotta over platter. Top with squash and their juices. Squeeze reserved lemon over. Pull leaves from remaining mint sprigs (you want about ¼ cup). Scatter mint and hazelnuts over squash. Drizzle generously with oil and sprinkle with sea salt. Serve with toast.


Grilled Zucchini & Lemon with Ricotta

“I haven’t even tried this yet, and I already know it is going to be in my top five favorite vegetable dishes”. That is what Trevor told me as he watched me make this, and his prediction came true. Grilled garden fresh zucchini is amazing on it’s own, but add this simple dressing and creamy ricotta, and you take it to a new, devour-every-bite, level.

I highly recommend using homemade ricotta, which is so easy to make and high yield when it comes to improved flavor and texture compared to store-bought. I also now only use this method of removing some moisture out the zucchini a little before grilling. The zucchini comes out tender, crisp, and never soggy every time.


To serve

200g ricotta
1/3 cup roasted hazelnuts, roughly chopped – we used Roasted Spray-Free Hazelnuts from Huckleberry Farms

Put the stock in a saucepan, heat and keep warm.
Melt the butter with the oil in a saucepan over a medium heat.
Add the onion, garlic and rosemary with a good pinch of salt, cover and cook until the onion is soft but not coloured.
Add the rice, stirring well to coat each grain in the oil. Cook for another minute until the rice is warm.
Add the wine and stir until most of the liquid has been absorbed.

Begin adding the stock, a ladle at a time, stirring and allowing the liquid to be absorbed before adding the next. When the risotto is tender to the bite and has a creamy consistency (this should take about 20 minutes), add half the lemon zest and all the juice, rocket, Parmesan and butter, and stir to combine. Season if needed.


Let’s Make Ricotta!

The first critical step in creating uber fluffy ricotta is soaking your nuts! Regardless of the type of nuts you’re using, you’ll get the best result if you soak the nuts.

Don’t have an extra 4 hours to soak the hazelnuts? Girl/boy we’re right here with you. Like helloooo, I’m knee-deep in lasagna layering and I NEED CHEESE NOW!

There are 2 routes you can go to soften the nuts prior to blending:

  1. Place hazelnuts into a jar or container and cover with cold water. Soak for 4-6 hours (or longer in the fridge, if your schedule needs) strain, and blend!
  2. If you’re in a pinch and don’t have the time you can quick soak. Place the hazelnuts into a small pot of water and bring to a boil. Once boiling, remove from heat, cover and soak for 10-15 minutes!

Ingredients & Substitutions

One of the major perks to this recipe is that we’re only using ingredients commonly found in many vegan/vegetarian kitchens! Aside from the nuts, we’ll add in some olive oil, salt, and lemon juice.

Feel free to zest the lemon in addition to juicing it if you’re okay with a snappy lemony ricotta! Take that next level by adding 1/4 cup of chopped basil and you’re sittin’ on a bright and creamy pesto ricotta.

Alternatively, if you are out of lemons, sub 1 tablespoon vinegar- white wine vinegar would work amazing!

You can omit the olive oil in this recipe if you need oil-free vegan ricotta. We’ve included it as it provides a nice silky mouthfeel.

On the hazelnuts: Many vegan ricotta recipes call for macadamia nuts, almonds, or cashews– if you don’t have hazelnuts on hand, you can substitute any of those!

Nut-free ricotta: We’d opt for a mix of hemp, sunflower or pumpkin seeds. Note: sunflower seeds are more bitter and pumpkin seeds will change the color!

Blender V. Food Processor

We tried making this recipe in both a blender and a food processor to see which yielded the best-most-ricottaesque consistency and our Vitamix took home the trophy.

You could make this in a food processor, the resulting texture isn’t as creamy or fluffy as with a high powered blender. As most vegan ricotta recipes are usually a component of another dish, (like lasagna) a coarser texture may go unnoticed.

Let us know if you pull it off!

Ways to use Vegan Ricotta

You can start using this vegan ricotta immediately after whipping it up! Although take note: this recipe does thicken after chilling in the fridge.

If you intend to use this as a dip on an appetizer board we do recommend making this one day in advance and storing it in the fridge. The ricotta will firm up a bit as it chills, making it super airy and luxurious as a dip for toasted slices of bread and veggies!

Okay- now you’ve made a batch of vegan ricotta… what to do with it? Most recipes that call for vegan ricotta as an ingredient will leave you with leftover ricotta… how to use it?

These are our favorite ways to use vegan ricotta cheese:


Marinated Zucchini with Hazelnuts and Ricotta

INGREDIENTS

RECIPE PREPARATION

Preheat oven to 300°. Toss squash and 1½ tsp. kosher salt in a colander set over a bowl. Let sit 10 minutes, then pat dry with paper towels.

Toss hazelnuts and 1 Tbsp. oil on a rimmed baking sheet and roast, shaking occasionally, until golden brown, 15–20 minutes. Let cool crush into large pieces with a measuring cup or glass.

Smack 3 mint sprigs against your cutting board a few times to release their flavor mix in a large bowl with garlic, vinegar, sugar, red pepper flakes, and 2 Tbsp. oil set dressing aside.

Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high until shimmering. Arrange squash cut side down in skillet, breaking into smaller pieces if needed in order to fit in a single layer, and cook, moving around in pan to ensure even browning, until golden brown on cut side, about 5 minutes. Reduce heat to medium-low, cover (if you don’t have a lid use a baking sheet), and continue to cook until very tender, about 15 minutes. Transfer to a cutting board and let cool slightly.

Cut squash into 2″ pieces and toss in reserved dressing to coat season with kosher salt and black pepper. Let sit at room temperature, tossing occasionally, 15 minutes. Pluck out mint sprigs discard.

Meanwhile, zest lemon half into a small bowl, mix in ricotta and remaining 1 Tbsp. oil season with kosher salt. Hang on to that lemon.

Spread lemon ricotta over platter. Top with squash and their juices. Squeeze reserved lemon over. Pull leaves from remaining mint sprigs (you want about ¼ cup). Scatter mint and hazelnuts over squash. Drizzle generously with oil and sprinkle with sea salt. Serve with toast.


Lemon, Rocket and Ricotta Risotto with Roasted Hazelnuts

Melt the first knob of butter with the olive oil in a frypan over medium heat. Add the onion, garlic and rosemary with a good pinch of salt. Cover and cook until the onion is soft but not coloured.

Add the rice, stirring well to ensure each each grain is coated by the oil. Cook for another minute until the rice is warm and roasted.

Add the white wine and stir until most of the liquid has been absorbed.

Begin adding the stock ladle by ladle, stirring after each and allowing the liquid to be absorbed before adding the next ladle. When the risotto is tender to the bite and has a creamy consistency (this should take approximately 20 minutes) add the lemon zest, all the lemon juice, rocket, parmesan and second knob of butter and stir to combine. Season with sea salt and pepper if needed.

Place the risotto in warm shallow plates and top with spoonfuls of ricotta, the remaining lemon zest and the roasted hazelnuts. Grind over some freshly ground black pepper and a drizzle of olive oil. Serve immediately.

This recipe was declared the winner at the 2012 Coleambally Cook-Off, one of many food-inspired events held across the Riverina in October.

All recipes in the competition had to include as many ingredients as possible grown within 50 miles (80 kilometres) of Coleambally.

After a frantic hour of competition, Lundy Rowan was declared the winner with this unique risotto.


Lemon, Rocket and Ricotta Risotto with Roasted Hazelnuts

Melt the first knob of butter with the olive oil in a frypan over medium heat. Add the onion, garlic and rosemary with a good pinch of salt. Cover and cook until the onion is soft but not coloured.

Add the rice, stirring well to ensure each each grain is coated by the oil. Cook for another minute until the rice is warm and roasted.

Add the white wine and stir until most of the liquid has been absorbed.

Begin adding the stock ladle by ladle, stirring after each and allowing the liquid to be absorbed before adding the next ladle. When the risotto is tender to the bite and has a creamy consistency (this should take approximately 20 minutes) add the lemon zest, all the lemon juice, rocket, parmesan and second knob of butter and stir to combine. Season with sea salt and pepper if needed.

Place the risotto in warm shallow plates and top with spoonfuls of ricotta, the remaining lemon zest and the roasted hazelnuts. Grind over some freshly ground black pepper and a drizzle of olive oil. Serve immediately.

This recipe was declared the winner at the 2012 Coleambally Cook-Off, one of many food-inspired events held across the Riverina in October.

All recipes in the competition had to include as many ingredients as possible grown within 50 miles (80 kilometres) of Coleambally.

After a frantic hour of competition, Lundy Rowan was declared the winner with this unique risotto.


Watch the video: Αφράτα μπισκότα με φουντούκι και γλάσο λεμονιού - Konstantinas kitchen (December 2021).