Ricotta, which means ‘recooked’ in Italian, is not technically a cheese but a by-product of cheese manufacture.
HERB ROULADE WITH SPINACH AND RICOTTA
Serves 4-6
60g butter
80ml flour
250ml milk, warmed
4 eggs, separated
60ml chopped fresh herbs (parsley, chives, basil)
125ml grated Parmesan cheese
salt and pepper to taste
Filling
30ml olive oil
1 red onion, chopped
250g frozen spinach, cooked and drained
salt and pepper
a pinch of grated nutmeg
250g ricotta cheese
60ml grated Parmesan cheese
125ml chopped sun-dried tomatoes
Melt the butter in a pot. Stir in the flour and cook for a minute.
Gradually stir in the milk. Cook, stirring constantly, until the mixture thickens and boils. Remove from the heat and stir in the egg yolk, herbs, cheese and seasoning.
Beat the egg whites until stiff then fold them into the herbed sauce.
Spread the mixture into a lined and well-greased Swiss roll tin and bake at 180°C for 20-30 minutes until golden brown and puffy.
Turn the roulade out on to a piece of non-stick baking paper which has been covered with a layer of grated Parmesan cheese. Leave to cool.
Spread with the cooled ricotta filling then, using the paper as a guide, roll up the roulade from the long side. Place on a serving plate and slice.
FILLING: Heat the oil in a frying pan and cook the onion until soft. Add the spinach and cook for a minute.
Add salt, pepper and nutmeg to taste.
Crumble the ricotta and mix with the spinach.
Stir in the Parmesan and sun-dried tomatoes and mix well.
Spread over the roulade.
CANNOLI WITH RICOTTA AND CHOCOLATE
Makes 28
Dough
500ml flour
125ml icing sugar
50g butter, chopped
1 egg
1 egg yolk
10ml vanilla extract
15ml Marsala
Filling
250g ricotta cheese
250g mascarpone
250g cream cheese
15ml vanilla extract
175ml icing sugar
80g dark chocolate, finely chopped
80g white chocolate, finely chopped
24 dried cannelloni tubes
vegetable oil, for deep-frying
icing sugar, to serve
DOUGH: Process the flour, icing sugar and butter in a food processor until the mixture resembles fine breadcrumbs.
Add the egg, egg yolk, vanilla and Marsala. Process until the mixture just starts to come together.
Turn out on to a clean, lightly floured surface and knead the dough briefly until smooth. Cover and rest for 30 minutes.
Divide the cannoli dough into four portions. Take one portion and cover the rest with cling film.
With a rolling pin, flatten the first portion until 2mm thick then pass it through a pasta machine from the widest to the narrowest setting to obtain a thin, long sheet of dough.
Use the cannelloni tubes as a guide to cut the dough into squares large enough to wrap around the tube. Wrap each dough square around a cannelloni tube so the opposite corners overlap and press to seal. Set aside.
Repeat with the remaining dough and cannelloni tubes.
Deep-fry the cannoli in batches for about 2-3 minutes or until golden brown. Drain on a paper towel. Cool slightly. Remove the cannoli shells from the cannelloni tubes. Discard the tubes. Transfer to a plate to cool.
FILLING: Place the ricotta, mascarpone, cream cheese, vanilla and icing sugar in a food processor and process until smooth and creamy. Pour the ricotta mixture into a bowl, and with a spatula, fold in the dark and white chocolate until just combined.
Spoon the ricotta mixture into a piping bag and pipe evenly into the cannoli shells. Dust with icing sugar and serve.
PARMESAN AND RICOTTA FRITTERS
250g ricotta cheese
2 eggs, beaten
160ml grated Parmesan cheese
125ml flour
5ml baking powder
45ml snipped chives
60ml chopped parsley
salt and pepper
oil for frying
extra Parmesan for serving
Break the ricotta up to form a crumbly mixture. Add the eggs and mix well.
Stir in the cheese, flour, baking powder, herbs and seasoning and mix.
Heat deep oil in a fryer or a pot.
Drop spoonfuls of the mixture into the heated oil and fry until golden brown.
Remove with a slotted spoon and drain on paper towel.
Serve warm sprinkled with extra Parmesan cheese.
RICOTTA-STUFFED CHICKEN BREAST
Serves 4
4 chicken breast fillets
200g ricotta cheese
45ml chopped basil
50g sun-dried tomatoes, chopped
salt and pepper
250g packet streaky bacon
Butterfly the chicken breast by slicing open at the thickest part then flatten by hitting with a rolling pin.
Combine the ricotta, basil, tomatoes and seasoning and mix well.
Divide this mixture between the four breasts.
Spread over the breasts and roll them up to enclose the filling.
Wrap each breast in streaky bacon and secure with a toothpick.
Place on a baking tray and roast at 200°C for 10-15 minutes until bacon is golden and cooked.
Remove and serve sliced. - The Star