BAKED RICOTTA WITH SPRING VEGETABLES
Here's a multipurpose dish that is perfect for spring, but can also highlight other seasons. It comes from Dan Kluger at Loring Place in Greenwich Village. He made it in winter, studded with squash and mushrooms. For spring, he scattered pickled ramps, favas and spring onions on top. But he said that other seasonal vegetables like artichokes, peas, morel mushrooms and asparagus could be used. As summer rolls in, there will be a different cast of characters to consider, like zucchini, cherry tomatoes and peppers. The dish works as a first course for four or a lunch dish for two, and could even replace salad and cheeses at a more elaborate dinner.
Provided by Florence Fabricant
Categories lunch, snack, dips and spreads, side dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 15
Steps:
- Bring a small saucepan of water to a boil, add the asparagus and blanch 5 minutes. Drain and set aside. Toss mushrooms with 2 teaspoons of the oil and sear in a small skillet over medium heat until softened, about 5 minutes. Set aside.
- Grease a 9-inch cast iron skillet with 1 teaspoon oil. Place ricotta in a bowl. Fold in the Parmesan, mozzarella, oregano, egg and egg yolk. Season with salt and pepper. Spread in the cast-iron skillet. Gently swirl in the pesto, leaving streaks of it.
- Heat a broiler. Place the cast-iron skillet on a burner turned to low and let cook about 10 minutes, until heated through and showing signs of browning along the edges. Remove from heat. Scatter the asparagus, mushrooms and artichokes on top. Sprinkle with scallions and mint. Place under the broiler close to the source of heat until it starts to become lightly dappled, about 6 minutes.
- Meanwhile grill or toast the bread. Brush with the remaining 1 1/2 teaspoon olive oil and rub with garlic. Serve the cheese and vegetables directly from the skillet, with grilled bread alongside.
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Mujtaba Rahmani
r.m37@gmail.comI'm always looking for new ways to cook ricotta cheese. This recipe is a great option, and I'm sure I'll be making it again soon.
Gaming Mahim
g-m9@gmail.comThis dish is a great way to use up leftover vegetables. I had some leftover roasted vegetables from dinner the night before, and they worked perfectly in this recipe.
Esha Omer
e_o23@yahoo.comI'm definitely going to be making this dish again. I think it would be even better if I used some fresh herbs from my garden.
Swaleh Salim
salim.s50@gmail.comThis recipe is a great starting point for creating your own baked ricotta dish. You can experiment with different vegetables, herbs, and spices to create a dish that's perfect for your taste.
max ledovscoi
ledovscoi-m@gmail.comI would recommend this recipe to someone who is looking for a simple and easy vegetarian dish. It's not the most exciting dish, but it's a good option for a weeknight meal.
Hajar Amouad
hamouad89@hotmail.comOverall, I thought this dish was just okay. It wasn't bad, but it wasn't anything special either.
Saeedurrehman Saeedurrehman
s.saeedurrehman45@hotmail.frThe vegetables were a bit overcooked for my taste. I would have preferred them to be a little more al dente.
Aliadnan Aliadnan
aliadnan-aliadnan@hotmail.frI found the ricotta to be a bit too bland. I think it would have been better if it had been seasoned with some herbs or spices.
JACOB Yakubu Christopher
cj@hotmail.comI'm not sure I agree with the author's choice of vegetables. I think some other vegetables, like asparagus or zucchini, would have been a better choice.
Soyad Hosen
hosens@yahoo.comThis dish is perfect for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Sunny major Rainer and Mr cat
m_sunny79@hotmail.comI love the combination of flavors and textures in this dish. The ricotta is creamy and smooth, the vegetables are roasted and caramelized, and the herbs add a nice pop of freshness.
Elimu Endelevu
endelevue65@yahoo.comThis dish is a bit time-consuming to make, but it's worth the effort. The flavors are incredible, and it's a real showstopper.
da beast
da@gmail.comI made this dish for a dinner party last night, and it was a huge hit! Everyone raved about how delicious it was. I'll definitely be making it again for my next party.
Malik Naeem Khan
n_malik53@gmail.comThis recipe is a great way to get your kids to eat their vegetables. My kids loved the roasted vegetables, and they didn't even notice the ricotta cheese.
Rashed Robin78
robin78.rashed14@gmail.comI'm not a huge fan of ricotta cheese, but I was pleasantly surprised by this dish. The ricotta was very light and fluffy, and the vegetables added a lot of flavor. I'll definitely be making this again.
H.A Hacker
hacker-h90@gmail.comThe presentation of this dish is stunning! I love the way the vegetables are arranged on top of the ricotta. It's almost too pretty to eat.
Anastacia Kotze
anastacia.kotze@yahoo.comThis dish is a great way to use up leftover ricotta cheese. I had some in my fridge that I didn't know what to do with, and this recipe was the perfect solution. It turned out so well that I'll definitely be making it again.
Ashraf Miha
miha_a39@hotmail.comI'm always looking for new and exciting vegetarian dishes, and this one definitely fits the bill. The baked ricotta was a nice change from the usual tofu or tempeh, and the vegetables were cooked perfectly.
Dareen Jee
d-jee@gmail.comThis baked ricotta dish with spring vegetables was an absolute delight! The ricotta was creamy and flavorful, and the vegetables were roasted to perfection. The combination of flavors and textures was simply divine.