1-1/2 cups ricotta
1 large egg
the juice of about 3 or 4 clementines (I just cut them in half and squeezed with my hands)
1 generous spoonful of honey
1-1/2 teaspoons of sugar
Mix the ricotta, egg, juice, honey and sugar together and put into 4 (in my case) ramekins, and bake for 25 minutes at 200C.
Remove from the oven and let “set” for about 20 minutes before inverting and removing from ramekins.
Serve topped with some more honey. 🙂
(Note: I purposely didn’t add much sugar – you might increase the amount of sugar or honey if you want this to be richer.)
4 bulbs fennel. Young outer leaves.
Remove leaves and boil for about 10 minutes till tender.
Chop up the fennel hearts and small onion and fry in 10 gm butter for a few minutes till tender.
20 gm butter
150 gm Prosciutto
200 gm Ricotta Cheese
2 egg yolks
30 gm parmigiano cheese
Chop up prosciutto and mix with cheese and egg yolks. Mix in the fennel and onion and add salt and pepper as per taste. Spoon into fennel leaves, sprinkle with more cheese and dot with remaining 10gm butter flakes and a drizzle of olive oil. Bake in 180 degree oven till slightly brown roasted.
Millefoglie of ripe tomatoes with ricotta quenelles by Temple Perrotta
ripe red tomatoes of the meaty variety: either beefsteak or cuore di bue
prepared puff pastry, preferable rectangular
your favorite pesto, room temperature
salt and pepper, q.b.
slice the tomatoes very thinly; with a muffin cutter, cut circles in the pastry (you need 3 per person);
bake the pastry until lightly golden, set aside; mix the ricotta and egg, adding a little parmesan; bake until a toothpick comes out clean (depending on the amount, about 20’ in a preheated 200° oven); assemble the pastry rounds, alternating with 1 or 2 slices of tomato drizzled with a little pesto; finish with a pastry round and a few drizzles of pesto; top the millefoglie with a large spoonful of the warm ricotta
garnish with a fresh basil leaf (optional) and serve
From Judy at Over A Tuscan Stove
We have a saying here in Tuscany:
Al contadino, non fa sapere— quando e buono pecorino con le pere.
Don’t tell the farmer how good sheep’s milk cheese is with pears!
to read more and for the recipe….