219 ricotta salata Recipes

olive oil, leek stalk (light part only), sliced thin, fresh peas, blanched and drained, eggs, fresh mint, stems removed , torn into small pieces, kosher salt and freshly ground black pepper to taste, ricotta salata, crumbled (or fresh ricotta or goat cheese)

whole milk ricotta cheese , ricotta salata (see notes), olive oil, onion, minced, garlic, clove minced, gingerroot, grated, ground cumin, ground turmeric, spinach, fresh, leaves, rinsed, table salt

warm water (105o-115of), a 1/4-oz p ck ge (2 1/2 tsp) ctive dry ye st, unbleached all-purpose flour or bread flour plus up to 3 tbsp additional if necessary, freshly grated pecorino romano cheese (about 1 1/2 oz), salt, freshly ground black pepper, olive oil, canned whole tomatoes with juice (preferably italian) or 3 large fresh vine-ripened tomatoes, onion, olive oil, dried oregano, crumbled, a 2-oz can flat anchovy fillets, a 3-inch piece day-old french or italian bread, olive oil, caciocavallo , mild provolone, or ricotta salata cheese

corn tortillas, vegetable oil, tomato salsa (26 oz), chopped cilantro, divided, garlic cloves, finely chopped, sour cream, heavy cream, chopped red onion, crumbled queso fresco or ricotta salata (1/4 lb)

orzo pasta, extra virgin olive oil , plus, extra virgin olive oil, fresh arugula (about 3 oz), crumbled ricotta salata (or feta cheese), dried cherries, fresh basil leaves , torn, toasted pine nuts, lemon juice, salt, fresh ground black pepper

mineral water, salt, kilogram ) chestnut flour, sifted, pancetta, olive oil, balsamic vinegar, ricotta salata, sliced, thyme, for garnish, marjoram, for garnish

ricotta salata, grated, aged pecorino, grated, whole-milk ricotta, red pepper flakes, freshly ground black pepper, toasted fennel seeds, bucatini, fine sea salt, fresh bread crumbs, hot pepper oil , recipe follows, extra-virgin olive oil, jalapenos, seeded and chopped into 1/8-inch dice, crushed red pepper flakes

ricotta salata (1 whole piece), extra virgin olive oil, onion, peeled and chopped, garlic, peeled and chopped, crushed red pepper flakes, ripe italian plum tomatoes, peeled, seeded, and chopped, fresh basil leaves , julienned, eggplants, salt, olive oil, black pepper, penne pasta

chicken (cooked and diced ), pearl barley (uncooked ), onion, fine chopped, celery, fine chopped, sliced cremini mushroom, walnut halves (4 oz), ricotta salata (about 4 oz), butter, olive oil, red wine vinegar, honey, lemon juice , about 1 lemon (fresh), lemon zest, minced garlic, fresh parsley, chopped fine, salt, pepper, ricotta salata, watercress, lemon juice, olive oil, salt, pepper

spaghetti, extra virgin olive oil, dried breadcrumbs, grated lemon zest, salt & freshly ground black pepper, to taste, crushed red pepper flakes , to taste, chopped flat leaf parsley, unsalted butter, grated mizithra cheese or 1 cup ricotta salata, grated mizithra cheese or 2 tbsp ricotta salata, freshly grated parmesan cheese, freshly grated parmesan cheese

cavatappi pasta (i use medium shells ) or 1 lb corkscrew macaroni (i use medium shells) or 1 lb medium pasta shell (i use medium shells), coarse salt, prepared pesto sauce , from the refrigerated case in the supermarket, lemon , juice and zest of, fresh flat leaf parsley, chopped, grape tomatoes, halved, scallions, chopped, ricotta salata, chopped and crumbled (i use perlini, pearl size) or 1 lb bocconcini, mini pieces fresh mozzarella cheese, drained, pieces halved (i use perlini, pearl size), black pepper

kosher salt, spaghetti, beet greens, stems removed and reserved, olive oil, garlic, thinly sliced, crushed red pepper flakes, fresh ricotta or ricotta salata cheese, or parmesan shavings

sweet potatoes, all-purpose flour, salt to taste, queso fresco , farmer cheese or ricotta (not ricotta salata), corn oil or vegetable oil for frying

hot italian sausage, removed from casings and crumbled, sweet italian sausage, removed from casings and crumbled, sliced red onions, chopped garlic, fennel seeds, salt, crushed red pepper, whole peeled tomatoes , crushed by hand, with their juice, tomato paste, chopped fresh oregano, dry penne , ziti or mostaccioli, fresh ricotta, or crumbled or coarsely grated fresh ricotta salata, chopped fresh basil leaves, grated parmesan, for garnish

extra-virgin olive oil, plus more for brushing pastry, chopped, blanched, drained spinach (about 6 cups fresh or 1 lb frozen and defrosted), chopped fresh mint leaves, chopped fresh flat-leaf parsley, salt and freshly ground black pepper, ouzo (greek-style anise liqueur), crumbled feta, crumbled greek manouri cheese or ricotta salata, fresh anthotyro , whole-milk ricotta, or farmer s cheese, egg, slightly beaten, sheets) commercial phyllo , defrosted and at room temperature, olive or other vegetable oil for frying, as needed

extra virgin olive oil, dozen small ripe cherry tomatoes, cut in half, cayenne, dried spaghettini or 1 lb angel hair pasta, garlic clove, minced, loosely packed fresh mint leaves, freshly grated ricotta infornata or 1 1/4 cups ricotta salata

baby zucchini with blossoms attached, whole-milk ricotta (preferably fresh ), coarsely grated salted myzithra cheese or ricotta salata (2/3 cup), egg yolk, dried oregano, crumbled, extra-virgin olive oil

romaine lettuce, arugula, sopressata, tomatoes, roasted red peppers, black sicilian olives, red onions, cucumbers, ricotta salata cheese, olive oil, oregano red wine vinegar and lemon dressing