Smoked Ricotta Recipes

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SMOKED MOZZARELLA AND RICOTTA FRITTERS

Provided by Giada De Laurentiis

Categories     appetizer

Time 23m

Yield 4 to 6 side dish servings (makes 18)

Number Of Ingredients 16



Smoked Mozzarella and Ricotta Fritters image

Steps:

  • For the Fritters: In a small bowl combine the ricotta, smoked mozzarella, salt, and pepper. In another bowl pour the panko. In a third bowl lightly beat the eggs. Put the flour in a fourth bowl. Line a tray with parchment paper.
  • Scoop a 1 1/2 tablespoon ball of the cheese mixture into the flour and roll to coat. Transfer the ball to the eggs and roll to coat. Transfer the cheese ball to the panko and again roll to coat. Transfer the ball to the parchment-lined tray. Continue with the remaining cheese mixture.
  • Meanwhile heat 3 inches of vegetable oil in a large skillet to 350 degrees F. Fry fritters in batches, being careful not to overcrowd the pan, until golden, about 1 to 2 minutes. Remove with a slotted spoon to paper towel to drain. Sprinkle with thyme. Serve warm with Balsamic Dipping Sauce.
  • For the Balsamic Dipping Sauce: Combine the vinegar, lemon juice, mustard, and honey in a blender. Blend until combined. Add the oil in a steady stream while the machine is running. Season with the salt and pepper. Serve in a small bowl alongside the fritters.

1 1/2 cups fresh whole milk ricotta
1 1/2 cups shredded smoked mozzarella
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups panko (Japanese bread crumbs)
3 large eggs
3/4 cup all-purpose flour
Vegetable oil, for frying
1 tablespoon fresh chopped thyme leaves
6 tablespoons balsamic vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1 tablespoon honey
1/2 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

SMOKED MOZZARELLA AND RICOTTA FRITTERS

Provided by Marc Murphy

Categories     appetizer

Time 1h

Yield 4 servings (makes about 12 fritters)

Number Of Ingredients 23



Smoked Mozzarella and Ricotta Fritters image

Steps:

  • Preheat the oven to 200 degrees F; position the rack in the middle of the oven.
  • In a large pot, heat the oil over medium-high heat until it reaches 350 degrees F on a deep-frying thermometer. Line a rimmed baking sheet with aluminum foil.
  • In a large bowl, whisk together the flour, baking powder, salt and pepper. Set aside. In a separate large bowl, stir together the ricotta, mozzarella, Parmigiano-Reggiano, milk and eggs until combined. Add the flour mixture to the cheese mixture and mix until a thick and sticky batter forms. Cover and set aside at room temperature for 30 minutes.
  • Working in batches, with two large spoons, scoop approximately 2 tablespoons of the batter and carefully slide it into the hot oil. Don't overcrowd the pot. Cook the fritters until deep golden brown, 4 to 5 minutes, turning them in the oil from time to time. (To get nice, smooth fritters, periodically dip the spoons in the hot oil; it will allow you to get a "clean" scoop.) If the oil starts to gurgle and sputter, and the temperature has gone way up, you may need to reduce the heat to medium or even medium-low and gently bring it back up to 350 degrees F as needed.
  • Use a spider to remove the fritters from the oil and transfer to the prepared pan. Place the fritters in the oven to keep warm while you repeat with the remaining batter. Serve immediately, with Spicy Tomato Sauce.
  • In a large. Wide saucepan, heat the oil over medium heat until shimmering. Add the onions and garlic and cook, stirring, until the onions are translucent, light golden, and beginning to brown, about 10 minutes. Add the tomatoes, basil, red pepper flakes, pepper, and salt to taste. Reduce the heat to low and simmer, uncovered, until the sauce has thickened, 35 to 45 minutes.
  • Use immediately or transfer to an airtight container and refrigerate or freeze until ready to use. The sauce will keep for up to 1 week in the refrigerator or up to 2 months in the freezer.
  • In a medium nonreactive saucepan, combine the milk, cream, and salt and heat the mixture over medium heat, stirring from time to time to keep it from scorching on the bottom, until it registers 190 degrees F on a candy thermometer. Remove from the heat, add the lemon juice, and gently stir the mixture a couple of times. Let sit, undisturbed, for 5 minutes. The mixture will look curdled, with curds distinctly separating from the whey.
  • Meanwhile, line a colander with a few layers of cheesecloth and place it over a large bowl. Gently pour the curds and whey into the colander and let drain for at least 1 hour. After 1 hour, the ricotta will be soft and spreadable; after 2 hours, it will be somewhat firm but still spreadable. The ricotta will firm up further in the refrigerator. Discard the whey or save it for another use. Serve right away or transfer it to an airtight container and refrigerate until ready to use. The fresh ricotta will keep for up to 4 days.

2 quarts canola or vegetable oil
1 1/4 cups (about 5 1/2 ounces) all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups (about 13 1/4 ounces) Homemade Ricotta, recipe follows
1/2 cup (2 ounces) finely diced smoked mozzarella
1/2 cup (about 2 ounces) finely grated Parmigiano-Reggiano cheese
1/2 cup whole milk
2 large eggs, lightly beaten
Spicy Tomato Sauce, warmed, for serving, recipe follows
1/4 cup olive oil
1 large white onion, finely diced
3 small garlic cloves, thinly sliced
2 (28-ounce) cans crushed tomatoes
1/2 cup fresh basil leaves
1 to 2 tablespoons red pepper flakes
1 teaspoon freshly ground black pepper
Kosher salt
3 cups whole milk
1 cup heavy cream
1/4 teaspoon fine sea salt
1/4 cup fresh lemon juice (from about 2 lemons)

CREPES WITH SMOKED SALMON, RICOTTA, RED ONION AND CAPERS WITH LEMON CREME FRAICHE

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 18



Crepes with Smoked Salmon, Ricotta, Red Onion and Capers with Lemon Creme Fraiche image

Steps:

  • For the crepes: Combine the milk, flour, sugar, salt, eggs and 2 tablespoons of the butter in a blender and blend until smooth, about 20 seconds. Let the batter rest at room temperature for at least 15 minutes before using or transfer to a container with a lid and let rest in the refrigerator for up to 1 day.
  • For the lemon creme fraiche: Whisk together the creme fraiche, lemon zest and juice and some salt and pepper in a small bowl. Set aside.
  • For the herbed ricotta and topping: Put the ricotta, chives, dill, parsley, lemon zest and some salt and pepper in a medium bowl and work together with a fork.
  • Heat a 10-inch nonstick skillet over medium heat. Lightly brush with some of the remaining melted butter. Add 3 to 4 tablespoons of the crepe batter and swirl the skillet so the batter completely covers the bottom. Cook until the underside of the crepe is golden brown, 2 to 3 minutes. Loosen the edge of the crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide the crepe out of the skillet and repeat with the remaining batter, coating the skillet with butter as needed. Stack the finished crepes directly on top of each other.
  • Lay 8 crepes on a flat surface. Smear about 1/4 cup herbed ricotta in a wide strip down the center of each. Top with 2 or 3 slices of salmon, then gather the sides of each crepe around the filling, leaving most of the filling exposed. Scatter some onion slices and capers over the filling, then drizzle some lemon creme fraiche on top. Scatter some dill fronds on top and serve.

1 1/2 cups whole milk
1 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon coarse salt
4 large eggs
4 tablespoons unsalted butter, melted and cooled
1/4 cup creme fraiche
1/2 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper
2 cups fresh ricotta, drained through a cheesecloth for 2 hours
2 teaspoons finely chopped chives
2 teaspoons finely chopped fresh dill, plus dill fronds, for garnish
2 teaspoons finely chopped fresh parsley
1 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper
8 ounces paper-thin slices smoked salmon
1 small red onion, halved and thinly sliced
2 tablespoons drained capers in brine

SMOKED RICOTTA

At Quince in San Francisco, Michael Tusk, the chef, smokes fresh ricotta over fruitwood and spices until it's lightly browned and crumbly. If you have a stove-top smoker, this is the time to use it, but you can improvise using a wok, a round baking rack and a vegetable steamer. (Fruitwood chips are available at barbecuewood.com.)

Provided by Amanda Hesser

Categories     appetizer

Time 40m

Yield Makes 1 1/2 cups

Number Of Ingredients 10



Smoked Ricotta image

Steps:

  • Line a sieve with cheesecloth and set over a bowl. Spoon the ricotta onto the cheesecloth and let drain overnight in the refrigerator.
  • The next day, line the inside of a stove-top smoker (or wok) with aluminum foil so that it comes at least 2 inches up the sides of the pan. Spoon the ricotta from the cheesecloth into a steel flower-petal steamer.
  • Mix together the salt, sugar, juniper berries, peppercorns, coriander seeds, bay leaves and rosemary. Pour this into the base of the smoker. Sprinkle the wood chips around the edges of the spice mixture. Place a small (10-inch) baking rack on top of the spice mixture. Turn the heat to high (and turn on the exhaust fan above your stove), and when smoke appears, spread the ice on the baking rack. Top with the steamer. Cover the smoker (or wok) tightly with either the lid or aluminum foil. Regulate the heat so the mixture is smoking but not scorching. Smoke until the ricotta is golden brown on top and dry enough on the edges to crumble, 15 to 20 minutes. Scrape the ricotta into a bowl and chill immediately.

Nutrition Facts : @context http, Calories 182, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 9 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 348 milligrams, Sugar 13 grams

2 cups whole-milk ricotta
1 1/2 cups kosher salt
1/2 cup sugar
14 juniper berries
1 tablespoon white peppercorns
3 tablespoons coriander seeds
6 bay leaves
6 sprigs rosemary
1 cup fruitwood chips
2 cups ice

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