Tag Archives: Ricotta

Shaved Zucchini & Scate Pesto ..::.. Episode 33

Summer is here and that means fresh zucchini! Try this awesome, zucchini with pesto over toast with ricotta for a fresh, light summertime lunch. Also, a review of the new movie “Chef” and a discussion on Food Trucks. Then, French Onion Soup ala The Sequestered Tavern in Seneca Falls. Join Jim and Marilyn Bero for a half hour of food and fun.

CROSTINI WITH SWEET AND SOUR ONIONS

Ingredients:
1/3 cup pine nuts
1/4 cup olive oil
2 thinly sliced onions
to taste salt and pepper
16 chopped sage leaves
1/4 cup red wine or balsamic vinegar
1/4 cup sugar
Toast pine nuts in 350 degree oven
Saute onions in oil till lightly golden
Season with salt and pepper
Add: sage, vinegar and sugar, cook until caramelized
Add pine nuts
Serve toasted bread, rub with garlic and brush with olive oil

SCATE OR PARSLEY PESTO

In a food processor puree 3 cups of parsley or scate, 1 tablespoon of roasted garlic or raw
2 tablespoons of pistachio nuts or roasted almonds, 2 tablespoons of parmesan, zest of 1 lemon and 1/4 cup of extra virgin olive oil

SHAVED ZUCCHINI WITH RICOTTA ON GARLIC TOAST

2 zucchini shaved to 1/8 thick pieces ( preferably on a Mandolin)
Blanch in boiling salted water for 1 minute
Drain, mix with 2 tablespoons pesto of your choice ( basil, parsley,etc)
Toast or grill slices of Italian bread
Rub with garlic, brush with extra virgin olive oil
Cover with a layer of part skim ricotta, top with zucchini, garnish with grated parmesan and serve

FRENCH ONION SOUP
by SEQUESTERED TAVERN

6 thinly sliced vadallia onions
Saute in 2 tablespoons of butter and 2 tablespoons of olive oil, cover and cook for 5 minutes over medium heat
Add finely chopped 1 tablespoon each of fresh sage, thyme, rosemary until light brown
Add 1 cup of whiskey ( Jack Daniel’s) cook until caramelized
Add 2 cups wate and 3 cups stock
Cook 30 minutes, taste, season with salt and pepper
Add more fresh herbs if needed
Grill slices of dense Italian Bread, rub with garlic, brush with olive oil
To Heat and Serve
In an oven proof individual soup crock,place a slice of grilled bread
Ladle soup over the bread
Place a thin slice of mozzarella cheese (Sauder’s) over the soup
Broil and serve
You can also fry bread slice if you desire, Sequester does
Broil

COLD ZABAGLIONE over STRAWBERRIES

2 egg yolks,2 teaspoon sugar, beat for 1 minute
Add 1/4 cup marsala wine, place in a large metal bowl, heat over simmering water
Whisk until mixture thickens
Let cool in refrigerator
Fold in 1 cup of whipped cream
Pour over fresh sliced strawberries
Garnish with a sprig of mint

Gnocchi Di Gnudi ..::.. Episode 16

Jim and Marilyn Bero show you how to make a delicious ricotta and spinach gnocchi. Then, another great use for ricotta… Lemon Ricotta Pancakes! Also, when is the last time you’ve been to a Fringe Festival? All this and more for our first episode of October.

GNOCCHI DI GNUDI

In a bowl mix:
1/12 cups of spinach, cooked, squeezed dry and chopped fine
1 1/2 cups of ricotta
1 cup grated pecorino cheese
Make a crater in the center of the mixture
Add 4 egg yolks, mix
Add 1/2 teaspoon nutmeg, 1 teaspoon of salt , mix and add 2 cups flour and mix
Heat a large flat pan, add water and salt, simmer
using 2 tablespoons shape mixture into egg
shaped dumplings and drop into simmering water,
poach 3 to 4 minutes, they will rise to the
surface, remove from water and serve with favorite sauce,
such as butter and sage leaves or marinara

LEMON RICOTTA PANCAKES

Heat: 5 tablespoons of butter 1 cup of milk till butter is melted: set aside
Mix:
in a bowl 11/4 cup of sifted flour,
11/2 teaspoon baking powder
1/2 teaspoon salt
Mix; in a separate bowl:
3 egg yolks
1 tablespoon sugar
1 tablespoon lemon zest
1/2 teaspoon vanilla
Add: Milk and butter mixture, add flour mixture
Whisk 3 egg whites to soft peaks ,
Add: 1 tablespoons sugar and 1/2 teaspoon of salt
Fold into flour, milk egg yolk mixture, fold on 1 cup of ricotta
Cook on a griddle 1/4 cup per pancake 4 minutes flip at 2 minutes

OIL POACH GARLIC SPEAD

30 cloves of garlic, leave skins on
Place in a frying pan in a single layer, cover with olive oil and canola oil, half and half
Low heat, poach covered for 45 minutes ( till garlic is easily pierced with a knife)
Drain and save the oil
When cool remove skins, the skins should almost fall off.
Puree in a blender or emulsifier, the oil and garlic, refrigerate
Use for salad dressing, cooking, as a spread on Italian bread

SLOW ROAST PLUM TOMATOES

Cut plum tomatoes in half length wise
Rub baking sheet with olive oil
Place tomatoes on sheet with cut side up

Sprinkle with salt and pepper, garlic powder, dried oregano
Drizzle olive oil over the tomatoes
Roast at 200 degrees for 2 hours

Steak Alla Florentine ..::.. Healthy Cooking with your Friendly Italians Episode 07

This week, learn to make a perfectly cooked Steak Alla Florentine, a delicious Venetian Grilled Swordfish, a Ricotta and Coffee dessert, and an easy baked Italian Omelet. Also, hear about how Marilyn was treated at the hospital when she broke her leg in Italy.

STEAK ALLA FLORENTINE
Porterhouse 11/2 ” to 2″ thick
Rub with oil
Sprinkle generously with course grind black pepper
Rest at room temperature for 1/2 hour
Grill on medium hot
About 6 to 8 minutes on each  side
Depending on preference for doneness use finger method to check doneness
Remove from heat
Season with salt
Let rest for 5 minutes
Slice into strips, place on serving platter
Brush steak with mixture of olive oil, chopped rosemary,chopped garlic, chopped parsley and serve
You can also sprinkle the cut steak with fresh grated Parmigiano

VENETIAN GRILLED SWORDFISH
Sauce
Mix 1 tablespoon salt 2 tablespoons lemon juice
Beat with fork to dissolve the salt
Add 1 teaspoon of dried oregano, a few grinds of pepper
Grill a 2 pound swordfish  steak 1/2″ thick 2 minutes per side
Prick fish with fork
Pour sauce over, slice and serve over a bed of arugula
Mix with some of the sauce

EASY VENETIAN DESERT RICOTTA AND COFFEE CREAM
In a food processor mix 11/2 pounds ricotta, 2/3 cup sugar
Add while machine is running 5 tablespoons dark rum,1/2 cup strong expresso
Pour into 6 glass desert dishes
Refrigerate overnight
Garnish with whole  coffee bean and serve with cresspelle wafers

BAKED ITALIAN OMELET
Saute in frying pan,non stick that can go into oven, no rubber handle
Medium heat 1 tablespoon olive oil
Add 1 onion chopped, 1 cup italian turkey sausage removed from casing
Cook till brown
Mix 6 eggs, 1/4  cup milk, salt and pepper
Pour over sausage mixture
Top with 1 cup shredded  gruyere cheese
Bake at 400 degrees for 20 to 25 minutes
Slide onto platter and serve