Chocolate ricotta cake
Cooking time: 40 minutes Easy to prepare
Ingredients: for 8 people and more
Cream: 500-600 gr – 125 gr fresh ricotta – 20 sugar – Cocoa powder – 1 albumen (egg white) – 20 gr Chopped walnuts – Brandy (optional)
Dough: 250 gr Flour – 100 gr sugar – 125 gr Butter Vanilla essence – 2 yolk
Prepare the dough by mixing the flour and grated butter (still cold) add sugar, vanilla, and yolks. Place in plastic wrap and let rest in refrigerator. Then prepare the cream by mixing sugar, ricotta cheese and albumen with a stick blender, add the cocoa and when the cream is smooth add the pieces of nuts and a touch of brandy (mixing with a spoon). Butter a baking dish, divide the dough 3/4 to line the pan with high edges at least 2.5 cm. Then fill the pan lined dough with the cream and with the 1/4 remaining dough produce strips that will decorate the upper part. Bake in preheated oven at 180 degrees for 30-35 minutes, serve cold or at room temperature.
500 gr white flour
15 grams of fresh yeast, or 8 g with longer rising times
1 heaping tablespoon of honey or sugar
7 g salt
125 ml milk
15 g extra virgin olive oil
For the filling:
250 gr Fresh Ricotta
1 Teaspoon Salt, Pepper, Parmesan, Nutmeg (optional)
1 large Egg
About 10 tablespoon cool water
Prepare the pasta: In a large bowl, stir together the flour and salt. Add the olive oil, stirring with a whisk. Add the yeast previously dissolved in warm milk and honey and mix with your hands until the mixture forms a sticky dough. Add about 4 tablespoons cool water, 1 tablespoon at a time, until the dough stays together. Knead on a lightly floured surface for 5 to 8 minutes, until elastic. Cover and allow to rest of 15 minutes.
To prepare the filling, combine the ricotta, egg, parmisan, and nutmeg (optional) in a large mixing bowl and stir until evenly mixed.
To assemble to panzerotti, form about 15 golf-ball-sized pieces of dough. On a floured work surface, roll out each ball to form a circle. Place 1 tablespoon of the filling in the center of each round, and fold the dough to form a half-moon, moistening between the edges with a little water to seal them.
Heat the oil in a 12- to 14-inch saute pan over medium heat, and cook the panzerotti, 3 or 4 at a time, until golden brown on both sides. Serve immediately.
Zitoni tagliati with ricotta
Cooking time: 20 minutes Easy to prepare
Ingredients: for 6 people
500 gr Zitoni tagliati – 400 gr fresh ricotta – 300 gr tomato pulp – basil (to taste) – grated Grana Padano cheese – garlic – 4 table spoons olive oil “Extra Vergine” – salt & pepper
Mix the fresh ricotta with chopped basil, fresh grated pepper and a little Grana Padano cheese. Fry the garlic in the olive oil, add the tomato pulp and leave to cook for 10 minutes. Take out the clove of garlic when ready.
Cook the Zitoni Tagliati in boiling salted water, drain and add the ricotta and the tomato sauce. Sprinkle with Grana Padano cheese and enjoy!!!
Cooking Time: 90 Minutes Low Difficulty
1/2 litre Milk
125 ml Water
25 gr Butter
125 gr Semolina (Durum Wheat Flour)
250 gr Ricotta
How to make:
In a pot combine milk, butter, orange peel and bring to a the boil.
Just starts to boil pour the semolina (Durum wheat flour)
and then turn with a cooking spoon that will have to cook for about 7-8 minutes order to become a cream.
Let it cool .
In a bowl combine eggs, vanilla and sugar and beat with whips to mount the ingredients to obtain a light and puffy cream
Begin to assemble the cream semolina , the Ricotta and cream of eggs,sugar,vanilla
Work the mixture until it is well amalgamated and no lumps.
Butter a cake pan and pour the mixture
Bake in a preheated oven at 200 ° for 60 minutes (if ventilated, at 180 ° for 50 minutes)
The Migliaccio it’s ready