Sentences with phrase «of ricotta as»

I am not a fan of ricotta as a cheese really, but I am very willing to forgo my unnatural prejudice as this recipe does sounds extremely nice.

I loved the look of this recipe but was feeling a bit too lazy to make bechamel (sacrilege, I know) and I also couldn't find broccoli rabe in East London, so I mixed it up: I stirred lemon zest from a whole lemon into a pot of ricotta as my bechamel substitute, and sauteed a good couple of handfuls of kale in the sausage fat, and added both of these to the broccoli - pasta - sausage - pecorino mix in my bowl (I ditched the mozzarella too because ricotta).

Also, we found the seasoning to be quite flat and we were no fans of ricotta as we like our food to be very umm... «Zingy», meaning that it packs a lot of punch.

Not exact matches

I made a loose variation on these (subbing beet pulp and almond flour for the millet) and I used cashew cream in place of the ricotta & three flax eggs to make them vegan > not as perfect as the original, but turned out pretty well.

Love this pairing of the chicken with the apple (although I have to get myself a new mandolin as the old one was useless and hence has been tossed out) I seem to have been eating chicken for the entire week already and yes tonight is another chicken dish on the menu (a filled one with ricotta and spinach inside baked in the oven... mmm)

made this tonight using cherry tomatoes, ricotta instead of mozzarella, and catsup instead of the tomato paste as that's all i had on hand.

Scrape down the sides of the processor and add more water as necessary until it reaches a consistency similar to ricotta.

Add the remaining ingredients, starting with 2 tablespoons of the yogurt and process until it resembles ricotta and scraping the sides a couple of times, as needed.

Probably one of my favorite recipes now, and I mixed some leftover tofu ricotta with a bit of marinara and served it as a dip with chips!

I was initially intimidated, but then I realized I've already tackled ricotta, goat cheese, pizza crust, beer and yogurt, so might as well jump head first into the world of sprouting grains!

Put mascarpone and ricotta in the bowl of a food processor and process until smooth, about 2 minutes, scraping down the sides as needed.

The subtitle of the book «Modern Italian Food and Wine» is exemplified in recipes such as Spiced Ricotta Fritters with Smoked Maple Syrup; Asparagus with Lardo - Wrapped Rye Dumplings, Goat Cheese and Sprouting Green; and Passion Fruit Panna Cotta with Coconut Spuma (foam).

as soon as I get back from the beach I am totally buying a tub of ricotta and making a breakfast cookie — sounds so good!

As with last year when I did a week of Christmas cookies, and posted Snowball Cookies, Chocolate Stuffed Cookies, and Ricotta Cookies, I'm in the midst of a week of Christmas treats here!

I like it as is but it's sometimes served with ricotta and a drizzle of honey, so for a vegan version you could try non-dairy yogurt or cashew cream, and a drizzle of maple syrup or agave nectar.

If you shake the pan and move your spatula around quickly you will continue to pull the hottest eggs from the bottom of the pan and it will cook until there are lots of little, soft curds and the eggs look a bit like ricotta, scrambled but still very loose as they will continue to cook and not fully set, about 2 minutes.

After loads and loads of testing I've discovered that the ricotta comes out really nice if you use a firm tofu as a substitute!

As for the filling, it's a barely sweet, shallow layer of ricotta beaten until almost smooth with silky mascarpone, and scented with just enough cinnamon to add warmth and complexity without making the tart taste like Christmas.

I also replaced the ricotta cheese with cottage cheese which is chock full of protein and tastes great as an alternative.

The first depiction of the making of ricotta is found in an illustration in the medical treatise known as the Tacuinum sanitatis, from the eleventh century.

Unlike other savory tarts, such as the Herbed Ricotta Tart, this one has no custard or cream added; it's just sliced tomatoes, fresh herbs, and sliced rounds of soft goat cheese, which get browned on top.

One of the greatest things I discovered after adopting plant - based diet was raw buckwheat — you can make boiled porridge, raw buckwheat porridge or ricotta, ricotta creams for cakes or to eat as is; to make cookies and pancakes, use soaked groats for buckwheat muffins and cakes, just boil for -LSB-...]

The recipe as it stands is vegetarian, you'll need to replace the eggs with an equivalent amount of egg substitute to make it vegan, switch the ricotta cheese with soy cheese or silken tofu, and double check the Lipton Onion Soup Mix as well.

It makes sense to make 3 loaves at once (if you love this as much as I do) since you use 1/3 container of ricotta and 1/3 tofu.

(I am a bit obsessed with coconut milk as the basis of a frosting — remember these Flourless Ricotta Cupcakes with Chocolate Coconut Cream?).

John Mariani tells us in his The Dictionary of American Food & Drink that Americans have come to know cheesecakes made with cream cheese as «New York» or «Jewish» Cheesecakes, and ones made with ricotta as «Italian» Cheesecakes, with both types having their roots in immigrant New York City neighborhoods.

While it wasn't exactly the same as the honey cake that I had in Prague (because it uses ricotta instead of cream), it was just so satisfying.

I've cooked my way through several of Emily's beautiful recipes and love the simplicity of many of them, such as the Spinach Ricotta Cannelloni.

These sweet potatoes are baked in muffin tins with quinoa and plenty of creamy ricotta — they're healthy and could even serve as a bread substitute for the gluten free among your Thanksgiving guests.

I chose a ricotta filling for this tart instead of the classic vanilla pastry cream as wanted a quick recipe that is easy to prepare and could play a little with the flavors.

Made my own ricotta and proceeded as written with the addition of some dried oregano and tarragon in the vinegarette.

Our menu has included items such as locally sourced Niman Ranch flank steak with asparagus and fingerling potatoes and touches of ricotta and fried bone marrow paired with a glass of the Ruth Lewandowski 2012 Boaz (produced by Pago's own sommelier, Evan Lewandowski), or carrots presented five different ways as a tasting appetizer with a glass of the 2010 L'Hereu Cava, or the famous «Pago Burger» — a mix of ground chuck, short rib and brisket in the succulent burger patty, topped high with artisanal bacon, Gruyere cheese, roasted mushrooms, pickled red onion and kale, on a toasted brioche bun slathered with black garlic aioli and Dijon vinaigrette — which has been written about at length in the local and national press.

In my savoury, oil - free and of course veganized version I used olives, capers and basil as a filling, but you can of course use sun - dried tomatoes, roasted peppers, artichokes, vegan cheese, tofu ricotta or whatever you have in your fridge as a filling.

For readers who want to whip up something quick, Miyoko provides recipes for almost - instant ricotta and sliceable cheeses, in addition to a variety of tangy dairy substitutes, such as vegan sour cream, creme fraiche, and yogurt.

as I live in Italy I was wondering if the ricotta cheese would work for these pancakes.if not, what kind of cheese could I use?I am not sure for the consistency of the cheese type.

According to the notes from that recipe, Lemon Posset is an old British pudding that once used wine instead of lemon as its acid, but the food science is the same: the acidic addition basically curdles the cream, but because the fat content of cream is so high you end up with a thickened cream instead of, well, ricotta.

I used my recipe for homemade ricotta cheese, but you can just as easily use the help from the store and purchase a container of ricotta.

As an industry leader in the production of Ricotta cheese, Miceli's prides itself in product innovation, while remaining true to old world authentic craftsmanship in cheese production.

I like to make a warm ricotta sauce in a skillet with sautéed garlic, lemon zest, olive oil and red pepper flakes, fold in long pasta and arugula (adding some pasta water as needed) finish with generous amount of black pepper.

For just $ 12 more, add an order of house - made Meatballs — made with pork, beef, veal and ricotta — served with pomodoro sauce, or add a shareable side — such as Crispy Parmesan Potatoes, Italian Creamed Corn or Signature Truffle Mac + Cheese — each only $ 5.50.

She and chef de cuisine Ria Dolly Barbosa Wilson might take something that she refers to as «grandma - traditional,» like ricotta cavatelli, execute it perfectly, and then elevate it to the realm of greatness by, say, grating cured emu egg yolk on top.

But most of the dishes let plants shine as the star, and there are even a few plant based cheese recipes (I can't wait to make her «macadamia ricotta» and «everything spiced «cheddar cheese» ball»).

This offering, from the quartet of Jimmy Bannos (Jr. and Sr.), Scott Harris and Tony Mantuano, have settled on an Italian approach to the dining concept, and their small - plates menu offers cured meats, «smears» like mortadella, balsamic and pistachio, and pork neck bone gravy with ricotta, and a series of dishes cooked «a la plancha,» such as charred green onions with romesco sauce and pork tripe a la parmigiana with pork skin breadcrumbs.

A soft cheese, like ricotta, doesn't melt as well, but it's perfect if you're into dense pockets of gooeyness (we are into them).

Dinner guests who opt for the Tasting for Two will receive one Verdure, as well as one selection from each of the following sections of the menu: Antipasti — Carne (sliced, house - cured meats such as Prosciutto di Parma or Mortadella); Antipasti — Fritti (fried appetizers, such as Ricotta Fritters or Arancine); either one Pizza (such as Margherita Pizza or seasonal Asparagus Pizza), Pasta (such as Black Spaghetti served with Sicilian pesto and calamari or Ravioli di Brasato stuffed with short rib, tomato and parmigiana) OR Piatti (such as Grilled Chicken Paillard with arugula, fried eggplant and ricotta or Braised Pork Shoulder with Averna apple reduction and cucumber); and Dolci (such as Lime Cheesecake or CaRicotta Fritters or Arancine); either one Pizza (such as Margherita Pizza or seasonal Asparagus Pizza), Pasta (such as Black Spaghetti served with Sicilian pesto and calamari or Ravioli di Brasato stuffed with short rib, tomato and parmigiana) OR Piatti (such as Grilled Chicken Paillard with arugula, fried eggplant and ricotta or Braised Pork Shoulder with Averna apple reduction and cucumber); and Dolci (such as Lime Cheesecake or Caricotta or Braised Pork Shoulder with Averna apple reduction and cucumber); and Dolci (such as Lime Cheesecake or Cannoli).

Once cool wrap in a tea towel and squeeze out as much water as possible then thinly chop — Put the spinach, parsley, chopped garlic, ricotta, gf flour, eggs, cheese into a large bowl and season well then stir until everything is mixed — Using wet hands squish the mixture into little walnut sized balls and then refrigerate for 30 mins — Bring a pan to boil and reduce the heat down and then carefully drop some of the balls in.

Pasta lovers can look forward to an outstanding selection of Farinacei (handmade pastas) such as Ricotta Lemon Ravioli (orange butter sauce), Hand - Rolled Potato Gnocchi (organic mushrooms, basil, white truffle oil) and Tagliatelle Bolognese (braised veal, beef, pork, tomato sauce); all prepared in house using the «la monferrina» pasta machine imported from Italy.

Assembling Lasagna Stuffed Peppers is as easy as adding a layer of ricotta cheese, then meat sauce, then cover with cheese and bake!

Mixed ricotta and parm as per that recipe (didn't add the mozz since I didn't have any at home), and cut back on the rest of the parm in this recipe to sprinkling on top of the filling and the crust.

As a child growing up in an Italian family, I thought there was something magical about the large shells stuffed, as if they were shells from the sea filled with the creamy taste of ricotta just to please mAs a child growing up in an Italian family, I thought there was something magical about the large shells stuffed, as if they were shells from the sea filled with the creamy taste of ricotta just to please mas if they were shells from the sea filled with the creamy taste of ricotta just to please me.