RICOTTA CHEESE APPETIZERS RECIPES

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RICOTTA CHEESE CROSTATA (TART) - ITALIAN RECIPES BY ...



Ricotta Cheese Crostata (Tart) - Italian recipes by ... image

Ricotta cheese crostata (tart) is a homemade dessert for any occasion, especially as an afternoon snack with friends or children!

Provided by GialloZafferano

Total Time 100 minutes

Prep Time 30 minutes

Cook Time 70 minutes

Yield 8

Number Of Ingredients 11

Powdered sugar 1.1 cups
Flour 00 3 cups
Egg yolks 2
Butter cold from fridge 1 cup
Lemon peel 1
Cow's milk ricotta cheese 1.1 lbs
Sugar 1 cup
Egg yolks 2
Dark chocolate chips ¼ cup
Orange peel 1
Cinnamon powder 1 pinch

Steps:

  • To prepare the Ricotta Cheese Crostata tart, start with the ricotta pie and leave it to drain in a strainer for a couple of hours 1 depending on how rich it is in whey. Then proceed with the shortcrust pastry: put the flour into a mixer together with the cold butter cut into small pieces 2 and beat on low for a few moments. Pour the grainy mixture onto the worktop and add the powdered sugar 3 ,
  • in the middle make a crater with your hands and pour the egg yolks into it 4 . Grate the lemon peel 5 and knead until obtaining a smooth and homogeneous dough 6 .
  • which you can wrap and allow to rest in the refrigerator for at least half an hour 7 . Meanwhile, make the cream. In a mixer pour the egg yolks together with the sugar and grate the orange peel 8 , then add the cinnamon powder 9 .
  • Lastly, add the ricotta 10 and blend until smooth 11 ; set aside. Take the shortcrust dough and remove the wrap, beat it with a rolling pin to soften it a little bit, then divide it into two parts, one double the size of the other, and start rolling the larger one between two sheets of baking paper 12 .
  • You will obtain a disc of about 1/16" (3-4 mm) 13 and place it in a 9" (23 cm) pie pan already buttered and floured 14 . Use your fingers to carefully arrange it so that the dough fits the baking pan. If it breaks in some places, don't worry, just patch them with pieces of the dough. Level the edges on the top with the rolling pin 15 .
  • and then pierce the bottom with a fork 16 . In the middle pour the ricotta cream 17 and carefully level it with a spatula 18 .
  • Then sprinkle the surface with chocolate chips 19 and finally roll out the second layer of shortcrust pastry 20 to obtain a disc which you will put on top 20 . Level the tart by rolling with the rolling pin so as to eliminate the excess shortbread (which you can freeze and then use on another occasion perhaps to make biscotti!) and let the air escape 21 .
  • To finish, pierce the surface with a knife blade 22 , more useful than the fork in this case, and bake 23 in a preheated oven, in static mode at 340° F (175° C) for 70 minutes: make sure to put the pan onto a drip pan and cook it on the lower rack. Halfway through the cooking process, re-pierce the holes you created on the top with a knife and then continue cooking. Once baked, take out the ricotta cheese crostata tart and let it cool completely before enjoying it 24 !

Nutrition Facts : Calories 633 kcal, CarbohydrateContent 68.1 g, SugarContent 34.8 g, FatContent 34.6 g, SaturatedFatContent 19.67 g, FiberContent 1.4 g, CholesterolContent 233 g, SodiumContent 57 g

HOW TO MAKE HOMEMADE RICOTTA CHEESE | KITCHN



How To Make Homemade Ricotta Cheese | Kitchn image

Provided by Emma Christensen

Total Time 0S

Number Of Ingredients 3

1/2 gallon whole milk, not UHT pasteurized (see Recipe Notes)
1/3 cup lemon juice (from 1 1/2 to 2 lemons), 1/3 cup distilled white vinegar, or 1/2 teaspoon citric acid (available from cheese-making suppliers)
1 teaspoon salt, optional

Steps:

  • Warm the milk to 200°F: Pour the milk into a 4-quart pot and set it over medium heat. Let it warm gradually to 200°F, monitoring the temperature with an instant read thermometer. The milk will get foamy and start to steam; remove it from heat if it starts to boil.
  • Add the lemon juice and salt: Remove the milk from heat. Pour in the lemon juice or vinegar (or citric acid) and the salt. Stir gently to combine.
  • Let the milk sit for 10 minutes: Let the pot of milk sit undisturbed for 10 minutes. After this time, the milk should have separated into clumps of milky white curds and thin, watery, yellow-colored whey — dip your slotted spoon into the mix to check. If you still see a lot of un-separated milk, add another tablespoon of lemon juice or vinegar and wait a few more minutes.
  • Strain the curds: Set a strainer over a bowl and line the strainer with cheese cloth. Scoop the big curds out of the pot with a slotted spoon and transfer them to the strainer. Pour the remaining curds and the whey through the strainer. (Removing the big curds first helps keep them from splashing and making a mess as you pour.)
  • Drain the curds for 10 to 60 minutes: Let the ricotta drain for 10 to 60 minutes, depending on how wet or dry you prefer your ricotta. If the ricotta becomes too dry, you can also stir some of the whey back in before using or storing it.
  • Use or store the ricotta: Fresh ricotta can be used right away or refrigerated in an airtight container for up to a week.

Nutrition Facts : SaturatedFatContent 6.1 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 15.6 g, SugarContent 16.4 g, ServingSize Serves 6, ProteinContent 10.2 g, FatContent 10.6 g, Calories 200 cal, SodiumContent 140.2 mg, FiberContent 0 g, CholesterolContent 0 mg

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