Best 5 Slow Baked Savory Ricotta Pudding Recipes
Indulge in a symphony of flavors with Slow-Baked Savory Ricotta Pudding, a culinary masterpiece that combines the richness of ricotta cheese with a medley of herbs, vegetables, and spices. This versatile dish can be served as an elegant appetizer or a hearty main course, accompanied by a crisp salad or roasted vegetables.
Our collection of recipes offers a delightful array of variations, catering to diverse tastes and preferences. From the classic Italian version featuring sun-dried tomatoes, basil, and Parmesan cheese to the vibrant Greek-inspired pudding bursting with spinach, feta, and dill, each recipe promises a unique flavor journey.
For those seeking a smoky and robust flavor, theRoasted Red Pepper and Chorizo Pudding tantalizes the taste buds with its spicy chorizo, roasted red peppers, and smoky paprika. Alternatively, the Mushroom and Leek Pudding offers a more earthy and savory experience with its combination of sautéed mushrooms, leeks, and a hint of white wine.
Vegetarians will delight in the Zucchini and Goat Cheese Pudding, a delightful blend of zucchini, goat cheese, and fresh herbs, while the Spinach and Artichoke Pudding is a crowd-pleaser with its creamy spinach, artichoke hearts, and a touch of nutty Parmesan cheese.
If you're looking for a lighter option, the Arugula and Pea Pudding is a refreshing choice with its vibrant arugula, sweet peas, and a zesty lemon dressing. And for those who enjoy a touch of sweetness, the Roasted Butternut Squash and Cranberry Pudding combines the flavors of roasted butternut squash, tart cranberries, and a hint of maple syrup.
With its versatility and endless possibilities, Slow-Baked Savory Ricotta Pudding is a dish that will impress your family and friends. Explore our collection of recipes and discover your favorite combination of flavors today!
SAVORY RICOTTA PUDDING
Provided by Amanda Hesser
Categories project, appetizer
Time 1h45m
Yield Serves 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees and butter a 9-inch baking dish. Whisk together the eggs, egg yolk and ricotta in a mixing bowl. Whisk in the cream, milk, 1 teaspoon thyme, salt and pepper. The mixture will be a little lumpy.
- Pour into the baking dish. Sprinkle the top with the chile and remaining 1/2 teaspoon thyme. Cover the dish with foil and place it in a roasting pan. Add enough tepid water to come halfway up the sides of the baking dish. Bake until the custard is just set, about 1 1/2 hours.
Nutrition Facts : @context http, Calories 271, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 24 grams, Fiber 0 grams, Protein 11 grams, SaturatedFat 14 grams, Sodium 328 milligrams, Sugar 3 grams, TransFat 0 grams
SLOW-BAKED SAVORY RICOTTA PUDDING
Number Of Ingredients 10
Steps:
- Heat the oven to 325°F. Spray a 2-quart soufflé dish or an 8- or 9-inch cheesecake pan with oil, and dust with 3 tablespoons of the Parmesan cheese. Combine the remaining ingredients, including the remaining Par-mesan, in a bowl, and mix until well blended. Pour into the prepared pan and bake until a tester inserted in the center comes out with a bit of set batter clinging to it, about 1 hour and 15 minutes. Cool to warm room temperature, 30 minutes to 1 hour. Cover with a serving plate, invert and shake slightly to release the pudding, and remove the baking pan. Slice to serve.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
SLOW-BAKED SAVORY RICOTTA PUDDING
Number Of Ingredients 10
Steps:
- Heat the oven to 325°F. Spray a 2-quart soufflé dish or an 8- or 9-inch cheesecake pan with oil, and dust with 3 tablespoons of the Parmesan cheese. Combine the remaining ingredients, including the remaining Par-mesan, in a bowl, and mix until well blended. Pour into the prepared pan and bake until a tester inserted in the center comes out with a bit of set batter clinging to it, about 1 hour and 15 minutes. Cool to warm room temperature, 30 minutes to 1 hour. Cover with a serving plate, invert and shake slightly to release the pudding, and remove the baking pan. Slice to serve.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
FLAX AND RICOTTA BREAKFAST PUDDING
Make and share this Flax and Ricotta Breakfast Pudding recipe from Food.com.
Provided by sarasnoodles
Categories Breakfast
Time 4m
Yield 2 bowls, 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix first three ingredients together in a saucepan.
- Cook stirring over medium heat until thick.
- Add Flax and splenda.
- Sprinkle with cinnamon.
Nutrition Facts : Calories 203.3, Fat 17.5, SaturatedFat 9.5, Cholesterol 144.7, Sodium 79.5, Carbohydrate 3.1, Fiber 1, Sugar 0.3, Protein 8.8
SAVORY BREAD PUDDING (SLOW COOKER)
A great way to use up stale bread. This works best in a large, minimum 6 quart, slow cooker. It makes a delicious supper or brunch dish. Serve it with a simple green salad.
Provided by queenbeatrice
Categories Savory
Time 6h15m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet, heat oil over medium heat for 30 seconds. Add onion and cook, stirring, until softened, about 3 minutes. Add garlic, Italian seasoning, salt and peppercorns and cook, stirring, for 1 minute. Add tomatoes with juice and bring to a boil. Remove from heat and set aside.
- In a bowl, combine eggs and mustard. Beat to blend. Add milk and beat well. Set aside.
- Lightly grease the slow cooker stoneware. Spoon in one-third of the tomato mixture. Spread half the bread evenly over top and sprinkle evenly with half the cheese. Repeat, finishing with final third of tomato mixture. Pour milk mixture evenly over top.
- Place two clean tea towels, each folded in half (so you will have 4 layers), over top of stoneware to absorb the moisture. (This is to prevent accumulated moisture from dripping on the bread by absorbing the liquid generated during cooking).
- Cover and cook on low for 6 hours or high for 3 hours, until pudding is set and edges are browning.
Tips:
- When choosing eggs, always check the expiration date and avoid using any eggs that have a cracked or damaged shell.
- Ricotta cheese is an essential ingredient in this recipe, so make sure to choose a high-quality ricotta that is fresh and creamy.
- If you don't have any Parmesan cheese on hand, you can substitute Pecorino Romano or Asiago cheese instead.
- Use fresh herbs such as basil, oregano, or thyme to add a burst of flavor to the pudding.
- Don't overcook the pudding, as it will become dry and crumbly. The pudding is done when a toothpick inserted into the center comes out clean.
- Allow the pudding to cool completely before serving. This will help it to set and become more flavorful.
Conclusion:
This slow-baked savory ricotta pudding is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is easy to make and can be tailored to your own taste preferences. With its creamy texture and rich flavor, this pudding is sure to be a hit with your family and friends. Try it out today and let us know what you think!
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