Tag Archives: ricotta

Pumpkin Ricotta Mousse with Fig Balsamic Reduction

This quick recipe is a nice change from Pumpkin Pie (and great when the size of crowd doesn’t justify a full pie).  I make the pumpkin mousse the night before, then pull the ramekins out to get to room temperature when I serve dinner, quickly make the fig balsamic reduction and serve.  If you are feeling adventurous, finish each portion with a few drops of olive oil and a pinch of flaky sea salt.

This site seems to have a nice selection of other Thanksgiving recipes.

Ingredients:

Preparation:

Combine the pumpkin, 1 cup of the ricotta, olive oil,  cinnamon, ginger, nutmeg and sugar in a medium saucepan.  Simmer over medium heat for 5 minutes, then allow to cool.

Mix the remaining ricotta and vanilla and then mix well with the cooled pumpkin mixture until smooth (I use an immersion blender).  Spoon the pumpkin mixture into ramekins.  (This part of the recipe can be completed the day before – just cover the ramekins with plastic wrap and refrigerate).

In a small pan, heat the fig balsamic and allspice over medium heat, stirring occasionally, until reduced by half.  Allow to cool for 10 minutes, until just before solidifying.  Carefully drizzle each ramekin with the fig balsamic reduction.

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Scrambled Egg ‘Bruschetta’

This is is a simple recipe for children to help Mom (or another adult) prepare for Mother’s Day (or any other time).   They will feel like they are finishing up a special treat when they spoon the egg – ricotta mixture onto the toasted bread!  Removing 2 of the yolks provides the start for homemade mayonnaise and also cuts down the cholesterol in this dish significantly.  If you happen to have some extra tomato confitcherry tomato chutney or even tasty tomato sauce lying around, it can be spooned onto the bruschetta before the eggs.  Finish with a touch of Lucini Tuscan Basil Extra Virgin Olive Oil and dig in!

Ingredients:

Preparation:

Toast (or grill, if so inclined) your baguette slices and then brushed with a small amount of olive oil.  Whisk together the eggs, onions, turmeric and salt in medium bowl until well combined.  Pour the olive oil to a nonstick skillet and heat for 1 minute at your medium setting.  Add the egg mixture and stir constantly until the eggs  are mostly cooked through, but a bit runny in parts – about 2 minutes.   Remove the eggs from heat, mix in the ricotta and stir just until incorporated, but the ricotta remains distinct.

Plate your toasts and spoon the egg – ricotta combination on top.   Grate the parmesan cheese onto the egg and season with more salt and freshly ground pepper.

Vegetarian? No Problem!

There’s never been a better time to be a vegetarian. Mediterranean cuisine – especially Italian cuisine – is ‘the’ cuisine. Various fusion styles have evolved giving us a plethora of mouth-watering selections to choose from.

Orzo, green bean and fennel salad with dill pesto

Orzo, green bean and fennel salad with dill pesto

From orzo, green bean, and fennel salad with dill pesto to caponata ai capperi, the choices are endless. Want something with a bit more ‘umph’? How about homemade ricotta ravioli with black truffles? Use Lucini Stravecchio Parmigiano Reggiano in the filling and finish with a drizzle of lemon infused extra virgin olive oil and finely chopped fresh sage.

caponata ai capperi

caponata ai capperi

All are heart-healthy and help prevent various types of cancer. Use Lucini garlic infused extra virgin olive oil to add that ‘special touch’.

Ricotta Ravioli with Black Truffles

Ricotta Ravioli with Black Truffles

Best part is they’re all super yummy!