May 17, 2007
Say ‘grazie’ for ricotta-filled Italian delights
(Page 2 - Previous Page)To serve, arrange two stuffed blossoms on each serving plate and spoon the sauce remaining in the baking dish on top.
Makes 10 servings.
Risotto With Spring Vegetables
6 tablespoons unsalted butter
1 medium onion, finely diced
2 1/2 cups Arborio rice
8 cups vegetable broth or water, heated
1 cup fresh or frozen peas
1 cup thinly sliced asparagus, tough bottoms discarded
1 cup diced zucchini
Salt and freshly ground black pepper
1 cup grated Parmesan
1/4 cup cream
In a large pot, heat 3 tablespoons of the butter and saute onion over medium heat until soft. Add rice and mix well with a wooden spoon, coating with butter mixture.
Add the broth or water 1/2 cup at a time, enough to cover the rice, stirring well after each addition. Wait until each addition of broth or water is almost completely absorbed before adding the next 1?2 cup. After 10 minutes, add peas, asparagus and zucchini and continue adding broth. Add salt and pepper to taste. Mix until the rice is just tender, 10 minutes.
Add 1/2 cup of the grated Parmesan, the remaining 3 tablespoons butter and cream.
Makes 10 to 12 servings.
Individual Ricotta Souffles
2 tablespoons unsalted butter for molds
14 ounces fresh, unsalted ricotta cheese
8 large eggs, separated
2 tablespoons grated lemon zest
1 tablespoon Sambuca or other anise-flavored liqueur
3/4 cup granulated sugar
2 tablespoons confectioners' sugar
Preheat the oven to 350 degrees.
Brush eight 6-ounce souffle molds with butter and place in the refrigerator.
In a large bowl, strain the ricotta (for a creamy consistency), by pressing it through a fine sieve or strainer. Add the egg yolks, one at a time, until well blended. Mix in the lemon zest and Sambuca. (At this point you can cover the mixture with plastic wrap and refrigerate up to 4 hours.)
In the large bowl of an electric mixer, beat the egg whites until foamy. Add 1/2 cup of the sugar and salt, and beat until stiff peaks form. Gently fold into the ricotta mixture. Dust the prepared molds evenly with the remaining sugar. Line an ovenproof pan that is large enough to hold the cups with a cloth. Place the prepared molds in the pan and carefully spoon the ricotta mixture into the molds. Fill one third of the pan with hot water and bake for 20 minutes, or until souffles are puffy and golden brown. Dust with confectioners' sugar and serve immediately.
Makes eight souffles.
Judy Zeidler is the author of "The Gourmet Jewish Cook" (Morrow, 1988) and "The 30-Minute Kosher Cook" (Morrow, 1999). "Judy's Kitchen" will soon to appear on Jewish Life Television. Her Web site is members.aol.com/jzkitchen.
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