Made with sheep's milk, this ricotta has a rich and creamy flavor that pairs perfectly with the nutty hazelnut aillade, tangy lemon, and roasted garlic vinaigrette. The aillade is a flavorful sauce made with hazelnuts, garlic, and olive oil, while the vinaigrette is a simple but delicious dressing made with roasted garlic, olive oil, and lemon juice. These recipes are a great way to enjoy the unique flavor of sheep's milk ricotta, and they're sure to impress your friends and family.
**Keywords:** sheep's milk ricotta, hazelnut aillade, lemon, roasted garlic vinaigrette, appetizer, gluten-free, vegetarian
HERBED RICOTTA BRUSCHETTAS
Provided by Ina Garten
Time 13m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
- Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside. Cut the bread in half and cut each half into 6 thick slices to make 12 slices total.
- When the grill is hot, brush the bread with olive oil and grill on each side for 1 1/2 to 2 minutes, until lightly browned. Remove from the grill and rub each slice of bread with the cut side of the garlic clove. Sprinkle with salt and pepper and spread with the herbed ricotta. Serve 2 warm slices per person with the green salad on the side.
- Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
- Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
- Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
- Place the salad greens in a large bowl.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. Toss and serve.
SHEEPS MILK RICOTTA AND PARMESAN RAVIOLI
Steps:
- Stir eggs until mixed together, add flour, salt and olive oil. With a dough hook, knead mix for about 15 to 20 minutes. Form into 6-ounce balls and refrigerate for 1/2 hour. Flatten pasta dough, by running through pasta machine or by rolling, until about 1/4-inch in thickness.
- Mix all ingredients together.
- Spoon out 1/2-ounce balls of mixture and place them on sheet of pasta, spaced evenly apart. Brush flattened pasta with egg yolk wash. Cover with a second sheet of pasta of the same size. Press top layer of pasta over balls of ravioli mix, making sure to get the air out. Cut with round cutter or knife to desired shape. Place finished ravioli into pot of boiling salted water, for about 1 minute. Remove from water. Place on plate, drizzle ravioli with olive oil, diced tomatoes and basil. Serve.
SHEEP'S MILK RICOTTA WITH HAZELNUT AILLADE, LEMON, AND ROASTED GARLIC VINAIGRETTE
When the media review the Mozzarella Bar, they almost always mention having eaten this dish. It is composed of two special ingredients-large hazelnuts that we get from Trufflebert Farms in Eugene, Oregon, and sheep's milk ricotta imported from Italy-paired in an unusual way. Aillade is a French condiment of garlic pounded with some type of nuts, usually served as a condiment for duck or other meats. We make ours with hazelnuts; it's one of the few condiments that we make at the restaurant using a mortar and pestle because otherwise it comes out too smooth, like peanut butter.
Yield serves 8
Number Of Ingredients 13
Steps:
- To make the aillade, adjust the oven rack to the middle position and preheat the oven to 325°F.
- Spread the hazelnuts for both the aillade and for serving the dish on a baking sheet and place them in the oven to toast until they're golden brown and fragrant, 12 to 15 minutes, shaking the pan occasionally so the nuts brown evenly. Remove the nuts from the oven and set them aside until they are cool enough to touch. Gather the hazelnuts into a clean dishtowel and rub them together inside the towel to remove the skins. Set them aside to cool to room temperature.
- Put the 1 cup of hazelnuts for the aillade in a large mortar. Sprinkle the nuts with 1/4 teaspoon salt and work the nuts with the pestle, scraping down the sides of the mortar with a rubber spatula, until they become the consistency of wet sand and you see the oil from the nuts leaching out. Add the lemon zest and garlic and work them in with the pestle. Add the hazelnut oil in a slow, steady stream, stirring with the pestle as you add it to keep it emulsified. Taste for seasoning and add more salt, if desired. (Use or transfer the aillade into an airtight container and refrigerate for up to several days. Bring it to room temperature before serving.)
- Transfer the hazelnuts for serving to a bowl, drizzle them with the 2 tablespoons hazelnut oil, sprinkle with salt to taste, and toss to coat the nuts with the seasonings.
- To make the vinaigrette, combine 1/4 cup of Garlic Confit cloves (about 15 cloves), the lemon juice, and salt in the bowl of a food processor fitted with a metal blade or the jar of a blender and purée until smooth. With the motor running, drizzle the olive oil that the garlic was cooked in into the food processor, adding enough until you have the consistency of a loose paste. Transfer the vinaigrette to a bowl, taste for seasoning, and add more salt or lemon juice, if desired. Use the vinaigrette or transfer it to an airtight container and refrigerate for up to three days.
- To serve, spoon 1 tablespoon of the vinaigrette in the center of each of eight salad plates or large soup plates. Put the ricotta in a medium bowl and stir it vigorously with a spoon to fluff it up. Spoon a rounded 1/3 cup of ricotta in an uneven pile on top of each serving of vinaigrette. Use a microplane or fine grater to zest a few gratings of lemon peel over each serving of cheese. Cut the larger Garlic Confit cloves in half lengthwise and scatter the garlic and hazelnuts around the ricotta, dividing them evenly. Smear 1 heaping tablespoon of aillade on each crostino, leaving the edges of the toast visible, and sprinkle the aillade with sea salt. Cut each slice of toast in half on an extreme bias, place two halves on the side of each plate, and serve.
- Offida Pecorino (The Marches)
Tips:
- Use the freshest sheep's milk you can find. It will make a big difference in the flavor of the ricotta.
- Don't overcook the ricotta. It should be cooked just until it reaches 185 degrees F.
- Let the ricotta cool completely before serving. This will help it to firm up.
- Use a good quality hazelnut oil. It will add a delicious flavor to the aillade.
- Roast the garlic cloves until they are soft and caramelized. This will give the vinaigrette a wonderful flavor.
- Taste the vinaigrette and adjust the seasonings as needed.
Conclusion:
This sheep's milk ricotta with hazelnut aillade, lemon, and roasted garlic vinaigrette is a delicious and versatile dish. It can be served as an appetizer, main course, or side dish. The ricotta is creamy and flavorful, the aillade is nutty and tangy, and the vinaigrette is bright and acidic. This dish is sure to impress your guests.
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