ROASTED ARTICHOKES WITH RICOTTA AND PEAS
The key to roasting artichokes is to make sure to trim away all of the tough, leathery outer leaves until only the soft pale ones in the center remain. It may seem like you're throwing a lot away - and you are. But because roasting encourages crispness, any borderline-fibrous bits will toughen up even more, becoming impossible to chew. So for the most tender vegetables, stay on the side of over-trimming, rather than under-trimming. In this recipe, the browned artichokes are tossed with fresh herbs, peas and plenty of olive oil (use your best bottle), then scattered on top of lemony ricotta cheese. Serve this, with or without crostini, as an appetizer or part of a light supper with a salad.
Provided by Melissa Clark
Categories vegetables, appetizer, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees.
- Squeeze one lemon half into a large bowl of cold water. Pluck off all tough leaves from one artichoke, until you reach leaves that are pale and soft. Using a vegetable peeler or paring knife, peel stem and trim base of artichoke, then dunk it in lemon water to keep it from browning. Cut off the top 1/3 of artichoke and discard. Slice artichoke lengthwise into quarters; remove any inner purple leaves and scoop out the fuzzy choke if there is one. Put the quarters in the lemon water and leave them there as you cut remaining artichokes.
- Drain the artichokes, shaking them well to remove excess water. On a rimmed baking sheet, toss artichokes with oil and salt. Roast until golden and tender, 25 to 35 minutes, tossing them halfway through.
- Meanwhile, bring a medium pot of salted water to a boil. Slip in peas; cook for 1 to 2 minutes until tender, then drain.
- In a medium bowl, stir together ricotta, lemon zest and kosher salt to taste. Spread out on a plate, and top with peas, artichokes, mint, flaky sea salt and lemon juice to taste. Drizzle generously with olive oil. Serve with crostini if desired.
ROASTED BABY ARTICHOKES
Steps:
- Preheat the oven to 400 degrees F.
- Prepare artichokes. Remove the tough outer leaves of the artichokes and trim the stems. Use a vegetable peeler to remove the tough outer green layer from the stem. Cut off the top third of the head to remove the tough ends of the leaves, then split it down the middle. Rub with lemon as you work so they don't turn brown.
- Mix together the olive oil, balsamic vinegar, salt, pepper and garlic. Lay the artichoke halves cut-side up in a roasting dish and drizzle with the olive oil mixture. Roast in the oven until the artichokes are tender, about 20 minutes.
- To serve, top with the cheese and garnish with the parsley.
RICOTTA SALATA WITH ROASTED RED PEPPERS AND MARINATED BABY ARTICHOKES
Ricotta salata slices well, making it a nice addition to antipasti. For a more substantial dish, add olives or grilled vegetables.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 13
Steps:
- Combine the chicken stock, 2 tablespoons olive oil, peppercorns, salt, thyme, garlic, and shallots in a medium saucepan. Cut 2 lemons in half, and squeeze the juice through a small strainer directly into the saucepan. Set lemon halves aside.
- Using a paring knife, trim about 1/2 inch from top of each artichoke. Remove and discard outside leaves so all that remains is tender lighter-green leaves. Use paring knife to trim stem end, and peel away tough outer skin. Slice artichokes in half. If center core is very purple, carefully carve out purple center, and discard. Rub each artichoke with lemon halves, and place in saucepan. Cover surface of cooking liquid with rinsed-out cheese-cloth to help keep artichokes submerged during cooking.
- Set the pan over medium heat, and bring to a boil. Reduce heat, and allow to simmer until the artichokes are just fork tender, 35 to 40 minutes. Remove pan from heat, and allow artichokes to cool in cooking liquid.
- Roast the red pepper on a grill or over a gas flame until charred on all sides. Place in a bowl, and cover with plastic wrap until cool enough to handle. Remove the skin by rubbing with a paper towel. Cut pepper in half, remove seeds and stem, and slice into long thin strips. Place the pepper strips in a bowl, and drizzle with olive oil.
- Drain artichoke halves, discarding peppercorns and aromatics. Place in bowl. Squeeze juice of remaining lemon over artichokes, and drizzle with olive oil. Season with salt and pepper.
- Using a knife, cut cheese into thin slices. Arrange cheese, peppers, and artichokes on serving plates. Place a quarter of the greens on each plate. Serve.
BRUSCHETTA WITH ROASTED PEPPERS AND HERBED RICOTTA
Mild cheese allows the sweettang of roasted peppers tostand out.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 7
Steps:
- Stir together ricotta, salt, oil, and oregano; season with pepper. Spread mixture onto bruschetta slices. Place a roasted pepper strip on each slice, and drizzle with oil.
ROASTED PEPPERS WITH LEMON RICOTTA
Roasted peppers are culinary chameleons - they have their own distinctive flavor, yet they mix easily with so many ingredients. In this recipe, the peppers are slicked with olive oil and vinegar (use either sherry or balsamic) and served with ricotta that's enlivened with lemon zest and juice. If you've got it, add also the finely chopped rind of a salt-preserved lemon to the ricotta. Because the peppers can be made ahead and the ricotta is better chilled, this is a great recipe for a dinner party - it takes just a few minutes to assemble the dish at serving time and it looks good whether you arrange it on a platter or take the time to make individual plates.
Provided by Dorie Greenspan
Categories vegetables, appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Center a rack in the oven, and heat it to 425 degrees. Line a baking sheet with foil. Rinse the peppers, pat them dry and place them on the pan. Roast the peppers, turning every 10 minutes, until their skins are black and blistered, 40 minutes, more or less. Transfer the peppers to a heatproof bowl, cover and, when they're cool enough to handle, peel off the skins. Remove the caps, cut each pepper in quarters or halves and remove and discard the seeds. Lightly brush the peppers with oil; use now, or cover closely and refrigerate for up to 1 day.
- Scrape the ricotta into a bowl, and mix with a spatula to smoothen. Grate the lemon zest over the ricotta, squeeze in about 1 tablespoon of the juice and add the preserved lemon rind, if you're using it. Pour in a few teaspoons of olive oil, and season to taste with salt and pepper. Use now, or cover and refrigerate for up to 1 day.
- To serve, spoon or spread the lemon ricotta on a platter or individual plates, and drizzle with olive oil. Top with peppers, and brush or drizzle with olive oil and either sherry or balsamic vinegar. Finish with a sprinkling of chives or basil.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 458 milligrams, Sugar 5 grams
RICOTTA PIZZA
A healthy variation on classic pizza is topped with ricotta, roasted pepper, garlic shallots, anchovy fillets, and artichoke hearts.
Provided by Martha Stewart
Categories Seafood Recipes
Number Of Ingredients 15
Steps:
- Place red pepper over gas flame or under broiler; roast, turning as needed, until charred on all sides. Remove from heat, and place in a bowl. Cover with plastic wrap for about 10 minutes. Using a paper towel, remove charred skin. Remove stem and seeds, cut into 3/4-inch pieces, and set aside.
- Place a pizza stone in the oven; heat to 400 degrees. Place 3/4 cup warm water in a medium bowl; sprinkle with yeast. Allow to sit until yeast begins to foam, about 5 minutes. Add 2 cups flour, salt, and black pepper; work with your hands to form dough. Knead until smooth and elastic, about 5 minutes. Cover with plastic wrap; set aside.
- Heat a large saute pan coated with olive-oil cooking spray over medium-low heat. Add garlic and shallots; cover. Saute until translucent, about 4 minutes. Add anchovy fillets; cook about 2 minutes. Add artichokes; cook until heated through, about 3 minutes. Stir in thyme and reserved red pepper; remove from heat. Place ricotta in a bowl; stir in parsley.
- Divide dough into three pieces. Cover two with plastic wrap; set aside. Place the third piece on a clean work surface dusted with 1 tablespoon flour. Roll dough out to a 6-by-12-inch rectangle. Sprinkle 1 teaspoon cornmeal on a pizzapeel; place rolled dough on top. Arrange one-third of artichoke mixture on dough; using one-third of the ricotta mixture, drop teaspoonsful onto dough. Sprinkle with 1 tablespoon Parmesan. Transfer to pizza stone; bake until dough is golden brown and crisp, about 10 minutes. Repeat with remaining dough and toppings. Serve.
MARINATED PEPPERS
Serve this antipasto dish as part of an appetizer table at your next gathering.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Place peppers on a rimmed baking sheet; rub with 1 tablespoon oil. Roast until peppers are soft and skins have split, 30 to 35 minutes. Transfer peppers to a medium bowl. Cover bowl tightly with plastic wrap and let peppers steam 20 minutes.
- Peel peppers, slice in half lengthwise, and remove ribs and seeds. Cut into 1-inch-wide strips and return to bowl. Add lemon zest and juice, garlic, oregano, salt, pepper, and 3 tablespoons oil and toss.
Nutrition Facts : Calories 31 g, Fat 2 g, Protein 1 g
ROASTED POTATOES WITH RICOTTA
Try this side with pork chops or steak and sliced tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Place potatoes in center ofa 3-foot-long piece of foil. Drizzle with 1 teaspoon olive oil and season with salt and pepper. Bring long sides of foil together and fold edges over, then tightly crimp ends to create a packet. Roast on a baking sheet until cooked through, 35 to 40 minutes.
- In a small bowl, combine ricotta, Parmesan, and lemon zest; season with salt and pepper. When potatoes are cool enough to handle, cut a small X on top of each with a paring knife and gently squeeze open. Dollop about 1 teaspoon ricotta mixture into each. Drizzle 1 tablespoon olive oil over potatoes.
Nutrition Facts : Calories 238 g, Fat 10 g, Fiber 3 g, Protein 8 g
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