Radicchio Flat Bread With Whipped Ricotta Recipes

Steps:

• Stir together yeast, water, and sugar in a large bowl, and let stand until foamy, about 5 minutes. Stir in flour, 1/2 teaspoon salt, and the oil until combined. Turn out dough onto a lightly floured surface, and knead with floured hands until smooth, about 2 minutes. Transfer to a large oiled bowl, and cover with plastic wrap. Let stand in a warm, draft-free spot for 20 minutes.
• Preheat oven to 400 degrees. Divide dough into quarters. On a lightly floured surface, roll out 1 piece of dough to 8 by 5 inches. Transfer to a baking sheet lined with parchment paper. Repeat with remaining dough. Divide radicchio among flatbread, and gently press into dough. Drizzle with oil; season with salt and pepper. Bake until flatbread is golden and crisp, about 15 minutes.
• Whisk ricotta in a small bowl until lightened. Drizzle flatbread with oil; season with salt and pepper. Serve flatbread with ricotta.

Steps:

• Using an electric mixer, whip the ricotta until light and airy, about 2 minutes. Transfer to a serving plate and use a spoon to create a well in the center. Fill with the olive oil and sprinkle with the rosemary. Generously sprinkle with salt and pepper.
• Prepare a grill for medium-high heat. Drizzle the bread with olive oil and sprinkle with salt. Grill on the oiled side until toasted, about 2 minutes. Serve with the ricotta.

Steps:

• Preheat the oven to 350 degrees. Oil or butter a two-quart gratin or baking dish. Bring a medium pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the radicchio leaves. Blanch for two minutes, then transfer to the ice water. Drain and dry on paper towels.
• Blend together the ricotta, the egg yolk, and 1/4 cup of the Parmesan. Stir in the chopped walnuts. Season with salt and pepper. Place a heaped tablespoon on a radicchio leaf, tuck the sides of the leaves in over the filling and roll up the leaf. Divide the mixture among the remaining radicchio leaves, and roll them up. Place in the baking dish, seam side down. Drizzle the olive oil over the top.
• Bake 20 minutes. Remove from the oven, sprinkle with the remaining Parmesan and serve.

Steps:

• Preheat broiler.
• Whisk together vinegar, garlic, lemon juice, 1/2 cup oil, and 1/2 teaspoon each of salt and pepper in a large bowl.
• Put radicchio in a 4-sided sheet pan and toss with remaining 2 tablespoons oil. Broil 5 to 6 inches from heat, turning occasionally, until slightly wilted, 3 to 4 minutes.
• Add hot radicchio to balsamic marinade and gently toss to coat. Cover bowl (to keep heat in) and marinate, tossing once or twice, at least 1 hour.
• Transfer radicchio to a serving dish, pouring some of marinade over top. Scatter basil over radicchio. Drizzle ricotta with oil in a small bowl and serve with radicchio.
• What to drink:
• Fontaleoni Vernaccia di San Gimignano '07

Steps:

• In a large bowl combine yeast, water and sugar. Let stand until foamy (5 minutes).
• Stir in flour, 1/2 teaspoon salt and oil until combined.
• Turn dough out onto floured board and knead until smooth (2-5 minutes). Transfer dough to oiled bowl, turn to cover all sides and cover with plastic wrap. Let stand for 20-30 minutes.
• Preheat oven to 400 degrees F.
• Line a baking sheet with parchment paper.
• Divide dough into quarters.
• On a floured board roll out each piece to a rectangle 8 inches x 5 inches. Transfer to prepared baking sheet. Repeat with remaining dough. (there will be 4 rectangles). Divide rdicchio among dough and press into dough. Drizzle with oil, salt and pepper.
• Bake for 15-20 minutes or until golden and crisp.
• Whisk ricotta cheese in a small bowl until lightened.
• Drizzle baked bread with oil, season with salt and pepper.
• Serve flatbread with whipped ricotta.

Steps:

• add the flour to the mixer bowl.
• start at low speed with a dough attachment.
• slowly incorporate the lightly beaten eggs.
• slowly incorporate the salt and the oil.
• mix on low speed for 8-10 minutes.
• remove from the mixer and rest on a dusted working surface.
• Cover with plastic wrap and let rest for 30-60 minutes to give the gluten the opportunity to relax. You can optionally divide it in five parts and wrap them individually to make the next step easier.
• put a tablespoon of EVOO and the garlic on a large saute pan on very low heat.
• cut the radicchio in small pieces, rinse and dry.
• add the radicchio to the pan and mix well with the oil.
• add the red wine - with or without alcohol.
• set on medium fire and cook with a lid, stirring occasionally for 20 minutes.
• make sure the liquid does not evaporate completely, have some more wine ready if needed. Substitute with small quantities of water if preferred.
• Walnuts: Preheat oven to 350 degrees. Arrange on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking often or cook in a skillet at medium-high heat for 3-5 minutes, stirring frequently.
• Beat the walnuts down to half pea size.
• Remove the extra cooking liquid from the radicchio (if any), remove the garlic and process in a blender or - better - with an immersion blender for more accurate texture.
• add the walnuts and process a bit more: the mix needs to retain texture but it also needs to be easily shaped.
• add salt and pepper to taste, mix well and incorporate the ricotta with a spoon.
• set aside, cover and refrigerate.
• flatten the dough on a lightly floured working surface with the help of a rolling pin, fold 1/3 of the sheet on itself from each side.
• repeat 3-4 times.
• keeping the working surface dusted, make it paper thin and cut out (with a pizza cutter) rectangles that can barely cover the moulds.
• work more on each individual sheet so it will fit loosely on the mould.
• generously dust the side of the sheet that will be touching the mould.
• cover with the first sheet.
• gently press the dough inside each part of the mould.
• you can now add the filling! the quantity obviously depends on what kind are you using: no matter what, too much filling is a bad idea. make it so it can be easily pressed and become flat.
• add a second sheet of dough to cover, gently press with your hands to make a flat surface.
• gently pass a rolling pin on top, increasing the the pressure when you see it's adequate to seal the ravioli.
• flip to release from the mould and voilá! depending on the thickness of the dough, all the ravioli may result already separated or they may need to be cut.
• Boil the ravioli in salted water for 2-3 minutes, drain well and season with some oil and grated Parmiggiano cheese -- It was all worth the ride, enjoy.

Steps:

• Preheat the broiler to high.
• Combine the ricotta, lemon zest and juice in a food processor; season with salt and pepper and process until smooth. Transfer to a serving bowl and drizzle with the 1 tablespoon olive oil. Set aside.
• Place the sliced bread on a baking sheet. Drizzle each slice with olive oil. Broil until golden, flipping once and watching closely, about 3 minutes. Remove from the oven and immediately rub each slice with the garlic and sprinkle with salt.
• Arrange the garlic toasts and crudite on a serving platter and serve with the whipped ricotta.