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Posts Tagged ‘ricotta’


    29 April 2017 // flaviabi



    For 4 people
    1 roll of puff pastry
    3 zucchini
    1 onion
    6/8 pumpkin flowers
    Fresh ginger
    250 gr. Ricotta cheese
    2 eggs
    5 slices of Emmental
    Extra virgin olive oil
    Wild Mint
    Chili pepper
    Cut the zucchini into strips, cut only the green outside and keep the pulpapart. Soak in a pan with oil, 
    finely chopped onion, add the zucchini fillets, a generous grated ginger and wild mint and bake with 
    brilliant fire for about 8-10 minutes, keeping the zucchini crispy. In a bowl put the ricotta cheese with 
    the two eggs, the zucchini pulp, salt and chili pepper and grind it all. Place the puff pasty in a baking 
    tray and place the flowers, add the slices’ cheese and cover with cooked zucchini then  spread with ricotta 
    cream. Cook in the oven at 200 ° for 15 minutes covered with aluminum paper, then open and finish cooking 
    for another 20 minutes.


    3 March 2013 // flaviabi

    la ricotta dispettosa 002

    Yesterday was Giovanna’s birthday and this was her cake!

    3 discs of sponge cake (recipe here)

    300 gr. Ricotta (cow)

    300 gr. Ricotta (sheep)

    200 gr. Icing sugar

    150 gr. bitter cocoa powder

    150 gr. cream

    Half a glass of brandy

    80 gr. pine nuts


    Sift the ricotta and mix them together, mixing well. Whip the cream with half the sugar ,when ready add it to the ricotta, adding the remaining sugar. Divide the mixture in half, on one add  cocoa powder and two tablespoons of brandy. Cut the sponge cake into three layers, brush the first layer with  the remaining brandy, spread the ricotta white, put the second layer and spread the brown ricotta,  add the third layer and spread with honey and sprinkle with pine nuts.


    16 September 2011 // flaviabi

    ravioli ricotta e funghi

    Ingredients for 4 people:
    for the basic dough view recipe here
    for the filling: 250 gr. Ricotta-150 gr. Mushroom-salt-pepper-1 clove of garlic, white wine
    In a frying pan with olive oil and a clove of garlic, cook for 10 minutes the mushrooms cut into thin slices. Add a pinch of salt, pepper and blend with the white wine. When they are cooked put it in a blender and make a cream and add it to the ricotta, mixing well. . Place sprigs of this mixture over the pasta, distance about 8-10 cm apart. Place another sheet of pasta on top, and with a round cutter cut out the ravioli. Boil in salted water and seasoned with melted butter,  with a few leaves of sage, and sprinkle with black pepper before serving.


    25 May 2011 // flaviabi

    tortino di piseeli e ricotta

    Ingredients (4 people):

    200 gr. Flour
    3 eggs
    15 gr. Yeast
    ½ cup of milk
    200 gr. Ricotta cheese
    50 gr. Grated parmigiano cheese
    100 gr. Peas
    100 gr. Cooked ham in slices
    1 clove of garlic
    Single serving baking molds
    Put the flour into a bowl and combine it with 2 eggs, warm milk and yeast and work the dough with a whisk. Let it rest for an hour. In the meanwhile, combine  the ricotta cheese with the  grated parmigiano and a pinch of chilli. Cook the peas in a frying pan with oil and a clove of garlic, adding water if necessary. When the dough has risen, put a spoon of it in each mold and bake for 10 minutes in the oven at 180 degrees. After 10 minutes’ cooking, put a layer of ricotta cream, a slice of ham, a spoonful of peas and a tablespoon of beaten egg. Let’s finish cooking in the oven for 15 minutes and serve them with few drops of balsamic vinegar.