Ricotta Cheese Recipes

Ricotta curd cheese is a product that is successfully used both in fresh form and as a component of numerous dishes.It not only has a delicate flavor, a useful composition and low calorie content, but also combines with almost any other ingredient.

Ricotta curd cheese was invented in Italy. As a raw material for its creation, whey is used, usually remaining from Mozzarella or from other types of cheeses. In truth, Ricotta cannot really be attributed to either cheese or cottage cheese product, since both are made from milk. In the case of this type of cheese, whey is subjected to heating, which is further mixed with sourdough.

The resulting top layer is the cheese product itself. Externally, Ricotta resembles cottage cheese, but it has a smoother, but the same grainy texture and less sour taste. Since the whey can be obtained from milk of different fat content, the fat content of Ricotta itself is different. For example, if we are talking about a product obtained from a cow, then the percentage corresponds to 8%, and if it is from a sheep, it varies from 24% to 25%.

In Italy, the shape of the cheese product depends on the willow baskets where the whey flakes are laid. If Ricotta is made at the factory, it is packaged in plastic rectangular containers. It may also vary in taste: be smoked, fresh or seasoned, with the addition of chocolate, lemon or other ingredients. The product is rich in all the vitamins and microelements present in milk, whey and leaven.

By the way, since Ricotta contains less fat than Mozzarella, the first product often acts as a substitute for the second. In addition, cheese is rich in calcium and proteins.

In cooking, Ricotta is actively used to prepare a variety of dishes. The product combines equally well with potatoes or pasta, vegetables and fruits. In the morning everyone will enjoy cheese sandwiches. For example, you can spread Ricotta on toasted white bread, put slices of apples or pears on top and pour honey over everything.

Another option is as follows: crispy bread is spread with a mixture of cheese and garlic, decorated with greens and sprinkled with spices. Alternatively, the cheese is mixed with lemon zest, salt and chopped dill. In addition, Ricotta will make the perfect combination with honey, sugar, syrup, red fish and avocado, fresh berries, chopped nuts, chocolate chips, cardamom and cinnamon. Instead of loaves for sandwiches fit and vegetable bars.

In full dishes, the combination of ricotta with zucchini and peppers, as well as other vegetables, spinach, greens and spices, is used. This combination is stuffed with dough tubes, ravioli or pies. Very cool curd cheese will be combined with eggs, for example, in omelette, scrambled eggs or casseroles. Do not forget about the possibility to use the product for making cheesecake, and you can also make a cream out of it and decorate cupcakes or a cake.

Incidentally, when baking a cake, Ricotta is recommended to add more during the preparation of the dough, in order to give the consistency of lightness and volume.

With the help of Ricotta, you can easily make both simple diet meals and exquisite desserts. Recipes from around the world contain secrets of cooking such dishes as lasagna, cakes, waffle rolls, pies, salads, soups, snacks and others.

Quickly and deliciously prepared from the dairy product dumplings.For this, 200 grams of spinach, 50 grams of parsley, a slice of garlic, 150 grams of cottage cheese cheese, 80 grams of flour, a pair of eggs, 100 grams of chopped parmesan and spices are prepared in advance. Greens thoroughly washed, after which the spinach is cut into thin strips. The resulting fragments are laid out in a plate and poured boiling water for two minutes. After the specified period the water is drained and the green is squeezed out.

Parsley is minced, as is garlic. Ricotta, herbs, garlic and grated cheese are well mixed, after which they add eggs, flour and spices. Wet hands form small balls that are deposited for half an hour in the cooling chamber. At this time, five liters of water are boiled in a large tank. After waiting for the appearance of large bubbles, you need to reduce the heat and gently run about ten dumplings into the liquid. As soon as one of them pops up, you need to immediately pick it up with a slotted spoon and place it in a separate container under the foil. The finished dish is served after sprinkling it with olive oil.

Ricotta with spinach is a very harmonious combination. Therefore, these two products will be the perfect filling for puff pie. For the preparation of such dishes you will need two plates of purchased dough, a pound of Ricotta cheese, a pound of spinach, a bunch of green onions, 200 grams of sour cream, from five to seven dried tomatoes and spices. Pre-dough is defrosted naturally. One plate is laid out in a container for baking so that the edges are hung outside.

Ricotta is mixed with sour cream and not coarsely chopped greens, then seasoned with spices. Substance is spread on the first sheet of dough, and sliced ​​dried tomatoes are laid on top of it. Everything is closed by the second plate, the edges are closed. Heat treatment is carried out at a temperature of 180 degrees for half an hour or forty minutes.

The appetizer for white wine is prepared very quickly. In addition to 500 grams of Ricotta itself, it will be necessary to prepare 50 grams of Parmesan, 100 grams of spinach, one egg, chili pepper, fresh baguette, olive oil and spices. The loaf is cut into even fragments, and then fried in olive oil. Two types of cheese, pepper, spinach and egg are mixed into a single substance, which is salted and pepper.

Baking paper is laid out on the pallet, pieces of baguette with cheese mixture are laid on it. Heat treatment takes place in an oven, heated to 180 degrees from fifteen to twenty minutes.

Often Ricotta is used for stuffed vegetables or pasta shells. In the second case, you need twenty large shells, 100 grams of cheese and cottage cheese, a tablespoon of basil, 80 grams of grated Parmesan cheese, two glasses of cream, a tablespoon of flour, butter and spices. Shells are boiled in salt water, according to the instructions, until partial readiness. At this time, cheese, cottage cheese, herbs and salt are mixed to a uniform consistency.

The pasta is stuffed and laid out in a container for processing in the oven. The dish is poured with a mixture of fried flour and cream, seasoned over a low heat for three minutes. Processing in the oven takes place at a temperature of 200 degrees for fifteen minutes. Then the shells are poured with grated cheese and cleaned in the heat for another five minutes.

In the case of vegetables, in addition to 400 grams of Ricotta, twelve tomatoes, six eggplants, the same zucchini and peppers, a bunch of basil, a tablespoon of lemon juice, three tablespoons of olive oil and spices are purchased. Tomatoes are cut in half and freed from the pulp, the same happens with other vegetables. Ready vegetables sprinkle a little salt, are processed in a double boiler and laid out on a plate covered with paper towel.Cheese is mixed with lemon juice, finely chopped basil, butter and spices, and then laid out in each vegetable half.

Of course, the gentle curd mass fits perfectly into salad recipes. For example, 100 grams of ricotta are supplemented with one shallot, one fennel, 200 grams of arugula, juice of half a lemon, two tablespoons of olive oil and spices. Shallot finely cut and mixed with lemon and butter, sprinkled with salt and pepper. Fennel, free from the skin and the central part, is cut into thin pieces. Everything mixes, refills and decorated with Ricotta pieces.

Cooking pasta with this product does not take much time, but always pleases with a successful result. In addition to 400 grams of cheese, 900 grams of tomatoes are prepared, four cloves of garlic, four onions, salt and pepper, olive oil and, of course, the pasta themselves. The onion is cut into small cubes, and the tomatoes - into large slices without peel. Two cloves of garlic rubbed on a grater, and two more - finely chopped.

In hot oil, chopped garlic, chili and onion are roasted until the latter is translucent. Pepper after this is better to remove in order to avoid too sharp taste. Then put the tomatoes in the pan for ten minutes, and then the remaining garlic and cheese. Everything is seasoned with spices and stewed for three minutes.

Ricotta is even suitable for preparing such an everyday dish as cheesecakes - instead of cottage cheese. In addition to 500 grams of cheese, a pair of eggs, 140 grams of flour, 75 grams of sugar, a tablespoon of vanilla sugar and salt are prepared in advance. Eggs are whipped with spices and mixed with cheese and flour mixed in a bowl. The kneaded dough is removed in the refrigerator for a quarter of an hour, after which a sausage is formed from it, which is further cut into eighteen cheesecakes. Each is dipped in flour and roasted until golden brown appears on the heated oil.

This fresh Ricotta is sold only in Italy, therefore, for the preparation of dishes, substitute products are often chosen: soft cottage cheese or cream cheese curd, like Almette cheese. Cottage cheese will have to be squeezed out before use and be ready that its plasticity is much worse than that of the original. In the case of preparing the sauce, the usual sour cream will act as a substitute, and in the situation with the filling for shells or cheesecake - cheese made from buttermilk.

Tofu cheese will be used Only pre-pressed and whipped. The need for whipping applies to Mascarpone. In addition to the above, Indian Paneer, fresh goat cheese, pot cheese and Fromage blanc come to the rescue.

For information on how to make a ricotta casserole, see the next video.