BOOK 2 -- WEEK 29
Your Best Recipe with Fresh Ricotta
We love ricotta: milky and fresh, it bends to our whims in lasagnas and cheesecakes, yet has no problem asserting itself on a scantily garnished crostino. For this contest, there's no need to make your own, but feel free, especially if you're got great tips to share. For a video of A&M telling CHOW.com all about our favorite local brand of ricotta, go here.
152 entries
About the
Contests
These are not your usual contests. We have a slightly nutty system but it works. Together, the Food52 community has created two cookbooks this way -- there's no stopping us now. Read about it
Read about it »
Contest Slideshow
Louisa's Cake
photo 1 of 18
Louisa's ingredients: ricotta, flour, butter, apple, lemon zest, sugar and eggs.
photo 2 of 18
Flouring the pan.
photo 3 of 18
Amanda looks skeptical. As a matter of fact, so does Merrill.
photo 4 of 18
Nothing but smiles now. We're making cake!
photo 5 of 18
This one starts with the classic butter and sugar combo.
photo 6 of 18
3 eggs give it lift and richness.
photo 7 of 18
Bowls, bowls everywhere!
photo 8 of 18
Once you peel the apple, you'll want to grate and use it quickly -- it browns in an instant.
photo 9 of 18
Back to Amanda, at the mixer -- she adds the flour, salt and baking powder (missing from the ingredient shot).
photo 10 of 18
Amanda dangles the ricotta precariously.
photo 11 of 18
photo 12 of 18
A gentle touch is important at the end.
photo 13 of 18
photo 14 of 18
The batter is light and beautiful.
photo 15 of 18
photo 16 of 18
The cake almost looks like a frittata when it emerges from the oven.
photo 17 of 18
photo 18 of 18
Contest Slideshow
Rigatoni with Sausage, Peas and Fresh Ricotta
photo 1 of 17
The pasta ingredients: rigatoni, sausage, canned tomatoes, fresh ricotta, fennel, ricotta salata, red pepper flakes, bay leaf, garlic and peas.
photo 2 of 17
Amanda clutches the garlic with glee.
photo 3 of 17
This recipe calls for a food mill -- if you don't have one, you can whizz the tomatoes in a food processor or blender to puree them.
photo 4 of 17
photo 5 of 17
Some days, we overlook minor details like removing the skin from crushed garlic cloves. Luckily, it's usually no big deal.
photo 6 of 17
Amanda gets groovy on her way to the stove.
photo 7 of 17
She nonchalantly dusts the pot with red pepper flakes as if they were salt -- this sauce packs some heat.
photo 8 of 17
Instead of onion, carrot and celery, Aliwaks's tomato sauce starts with a fragrant base of fennel and garlic. We like her style!
photo 9 of 17
Our milled tomatoes went into the pot, and we let the sauce gently reduce for a couple of hours, intensifying the flavor.
photo 10 of 17
Meanwhile, we browned some nice, fat sausages in a cast iron pan.
photo 11 of 17
photo 12 of 17
Once the sauce had thickened, we cut the sausages into rounds and tipped them in.
photo 13 of 17
Rigatoni: an underappreciated pasta shape. Until now.
photo 14 of 17
Aliwaks wisely has you reserve some pasta water to thin the sauce as needed.
photo 15 of 17
The peas go in right at the end, just to warm through.
photo 16 of 17
We shaved our ricotta salata with a peeler. It worked very nicely.
photo 17 of 17
Mangia!
All Entries
-
Ricotta Stuffed Meatballs
added by cookinginvictoria
about 2 years ago -
Ricotta Bites/Starter
added by saltynsweet
about 2 years ago -
Savory Cashew-Infused Chhena
added by AntoniaJames
about 2 years ago -
Lemon-Blueberry Ricotta Scones
added by Heena
about 2 years ago -
Ricotta and Spinach Lasagna
added by la mere moderne
about 2 years ago -
Crostata di Cassata alla Siciliana
added by AntoniaJames
about 2 years ago -
Sweet Almond Chhena Crostini
added by AntoniaJames
about 2 years ago -
Fresh Strawberries in a Pink Cloud
added by AppleAnnie
almost 3 years ago -
Italian Ricotta Frittata
added by Victoria Yoffie
about 2 years ago -
Ricotta Loukamades with Thyme Honey and...
added by kaykay
about 2 years ago -
The Best Carbonara (Linguine Carbonara...
added by brooke's kitchen
about 2 years ago -
Ricotta crostini with butternut squash...
added by meganvt01
about 2 years ago
