Here is recipe apropos of ricotta...Chocolate and ricotta filled ravioli (although not ricotta salata) but very very good. It is in Italian but you can translate using Google translate the entire page.
You can use it pretty much as you would use feta - it's crumbly and salty in similar ways, just less brininess. Great in vegetable salads, tossed with pasta or other grains warm or in room temp salads, on baked potatoes, in egg dishes...
One of my favorites with ricotta salata. I make it without the anchovies and add more capers instead. I always use ricotta salata if I have it.
Aucca Alla Ricotta Forte
Winter Squash with Sharp Ricotta
Serves 6
5 tbls olive oil
2-3 anchovy fillets in olive oil, drained and minced
3 cloves garlic, minced
2 large celery stalks, chopped
1 onion, chopped
1 butternut squash, about 1 ½ lb, peeled, seeded and diced
2-3 tbls capers, rinsed and chopped
¼ cup sharply flavored black olives, pitted
2-3 tbls freshly grated sharp cheese
salt and freshly ground pepper
toasted bread
1. In a large sauté pan over medium heat, warm 2 ½ tbls of the oil. Add the anchovies, garlic, celery and onion and sauté until the vegetables begin to soften, about 5 minutes. Transfer to a bowl and set aside.
2. Heat the remaining 2 ½ tbls oil in the same pan over medium heat. Add the squash and brown quickly, turning to color evenly, just a few minutes.
3. Return the onion mixture to the pan and add the capers and olives.
4. Stir well, cover and cook until the squash is tender, about 15 minutes.
5. Add the cheese and salt and pepper to taste and toss to mix.
6. Transfer to a warmed dish and serve with toasted bread.
A specialty of Brindisi, this dish can also be made with pumpkin squash. If you cannot find ricotta salata, a salted, hard ricotta, use a sharp or salty cheese such as pecorino or ragusana.
This recipe's from Mediterranean: The Beautiful Cookbook, by Joyce Goldstein.
Unfreeze a small box of frozen spinach from the store. Add half a cup of bread crumbs/panko. MIx it all together. Put in a small pan, bake in oven for 350, 20 minutes. Enjoy!
9 Comments
http://ricette.giallozafferano.it/Ravioli-alla-ricotta-e-gocce-di-cioccolato.html
http://food52.com/recipes/12877_sugar_snap_salad
http://food52.com/recipes/7374_caramelized_butternut_squash_wedges_with_a_sage_hazelnut_pesto
I've made this recipe many times to rave reviews...
:-)
Aucca Alla Ricotta Forte
Winter Squash with Sharp Ricotta
Serves 6
5 tbls olive oil
2-3 anchovy fillets in olive oil, drained and minced
3 cloves garlic, minced
2 large celery stalks, chopped
1 onion, chopped
1 butternut squash, about 1 ½ lb, peeled, seeded and diced
2-3 tbls capers, rinsed and chopped
¼ cup sharply flavored black olives, pitted
2-3 tbls freshly grated sharp cheese
salt and freshly ground pepper
toasted bread
1. In a large sauté pan over medium heat, warm 2 ½ tbls of the oil. Add the anchovies, garlic, celery and onion and sauté until the vegetables begin to soften, about 5 minutes. Transfer to a bowl and set aside.
2. Heat the remaining 2 ½ tbls oil in the same pan over medium heat. Add the squash and brown quickly, turning to color evenly, just a few minutes.
3. Return the onion mixture to the pan and add the capers and olives.
4. Stir well, cover and cook until the squash is tender, about 15 minutes.
5. Add the cheese and salt and pepper to taste and toss to mix.
6. Transfer to a warmed dish and serve with toasted bread.
A specialty of Brindisi, this dish can also be made with pumpkin squash. If you cannot find ricotta salata, a salted, hard ricotta, use a sharp or salty cheese such as pecorino or ragusana.
This recipe's from Mediterranean: The Beautiful Cookbook, by Joyce Goldstein.