Tomato, ricotta and thyme tart
By Donal Skehan From Saturday Kitchen Method Make the pastry: Mix flour and butter until it resembles coarse breadcrumbs. Whisk egg, balsamic vinegar, and sea salt in a separate bowl. Combine egg mixture with …
Tag: ricotta
Asparagus, mint and ricotta
By Matt Tebbutt From Saturday Kitchen Ingredients ½ lemon, juice only 100g/3½oz ricotta (ideally Westcombe) 4 asparagus spears, cut into 4 pieces 2 spring onions, sliced 1 tbsp chopped fresh mint leaves 1 small green chilli, chopped olive oil 1 tbsp honey salt and freshly …
Homemade ricotta, marrowfat peas, pesto and toasted sourdough crumb
This delicious but simple dish combines freshly made, creamy ricotta with bold pesto, fiery peas, and a crispy sourdough crumb. By Chantelle Nicholson From Saturday Kitchen Ingredients For the ricotta 350ml/12fl oz whole milk 50ml/2fl oz double cream 2 …
Raspberry ricotta cake
By Alison Roman From Saturday Kitchen Ingredients cooking spray, for greasing 220g/8oz plain flour 1 tbsp baking powder 1 tsp salt 365g/12½oz ricotta, plus 400g/14oz to serve 275g/9¾oz caster sugar 3 large free-range eggs ½ tsp vanilla extract 1 lemon, lime, grapefruit or orange, zest …
Bruschetta with olives, courgettes, ricotta and rocket
By Theo Randall From Saturday Kitchen Ingredients 4 tbsp olive oil, plus 1 tsp for the salad dressing 4 courgettes, cut in half lengthways, then cut into 1cm/½in half-moons 2 garlic cloves, 1 thinly sliced and 1 left whole 6 basil leaves …
Chargrilled vegetables with herb ricotta
By Marcus Wareing From Saturday Kitchen Ingredients Method To make the dressing, preheat the oven to 210C/190C Fan/Gas 6½. Place the garlic in kitchen foil. Add the oil and thyme and season with salt and pepper. …
Lemon and ricotta mezzalune (Mezzalune al limone)
By Gennaro Contaldo From Saturday Kitchen Ingredients For the pasta dough 200g/7oz pasta flour 2 large organic free-range eggs For the filling 250g/9oz ricotta, drained 2 unwaxed lemons, zest and juice 15g/½oz Parmesan cheese, grated salt and freshly ground black pepper For the …
Crispy za’atar pitta chips with ricotta spring onion dip
By Sarti Packer & Itamar Srulovich From Saturday Kitchen Ingredients 1 pitta bread, cut into strips 1 tbsp olive oil large pinch za’atar spice mix 50g/1¾oz butter 2–3 spring onion, roughly chopped ½ tsp red chilli flakes 250g/9oz ricotta Method Drizzle the …
Asparagus, lemon and ricotta log
By Matt Tebbutt From Saturday Kitchen Ingredients 1 x 320g/11½oz puff pastry sheet 50g/1¾oz plain flour, for dusting 250g/9oz ricotta, hung overnight and crumbled 1 lemon, zest only 2 thyme sprigs, leaves picked and roughly chopped 6–8 asparagus spears, trimmed and shaved 40g/1½oz Parmesan, grated, …
Sausage and ricotta cannelloni
By Theo Randall From Saturday Kitchen Ingredients For the filling 400g/14oz Italian sausages, skins removed and sausage meat finely chopped 1 onion, finely chopped 2 sticks celery, finely chopped 4 sage leaves, roughly chopped 100ml/3½fl oz red wine 400g/14oz ricotta 150g/5½oz parmesan, grated, plus extra …
Coconut and ricotta pancakes
By Matt Tebbutt From Saturday Kitchen Ingredients 300g/10½oz ricotta 4 free-range eggs, separated 175ml/6fl oz coconut milk 100g/3½oz plain flour 25g/1oz fine polenta 1 tsp baking powder dash oil knob of butter To serve 4 tbsp toasted coconut flakes 150g/5½oz fresh blueberries 4 tbsp maple syrup Method …
Ricotta and spinach gnudi
By Theo Randall From Saturday Kitchen Ingredients 400g/14oz ricotta 2 free-range eggs, beaten 50g/1¾oz ’00’ flour 350g/12oz cooked spinach (equivalent to 1kg/2lb 4oz uncooked spinach), excess water squeezed and finely chopped 150g/5½oz fine semolina flour, for dusting 75g/2½oz unsalted butter 8 sage leaves 100g/3½oz burrata, drained and …
Ricotta and fennel spinach ravioli
Equipment needed: Pasta machine By Theo Randall From Saturday Kitchen Ingredients For the pasta dough 350g/12oz 00 flour 25g/1oz fine semolina flour, plus extra for dusting 1 free-range egg, plus 4 free-range egg yolks 50g/1¾oz spinach, blanched, squeezed and finely chopped …
Ricotta and vegetable pizza
By Matt Tebbutt From Saturday Kitchen Ingredients For the dough 500g/1lb 2oz strong bread flour, plus extra for dusting 2 tsp salt 10g dried yeast 300–350ml/10–12fl oz warm water For the topping 250g/9oz ricotta, hung in a muslin …
Custard doughnuts with ricotta, blackberries and pistachios
By Matt Tebbutt From Saturday Kitchen Ingredients For the doughnuts 150ml/5fl oz full-fat milk 50g/1¾oz butter 200g/7oz self-raising flour 50g/1¾oz caster sugar, plus 50g/1¾oz for dusting 2 free-range eggs vegetable oil, for deep frying For the filling ½ vanilla pod, split …
Ricotta and tagliatelle timballo
By Matt Tebbutt From Saturday Kitchen Ingredients For the pastry 200g/7oz plain flour, plus extra for dusting 100g/3½oz salted butter 2 free-range eggs, beaten For the timballo 1 tbsp olive oil 1 onion, diced 2 garlic cloves, minced 6 anchovy fillets, …
Sweet potato gnocchi with radicchio, parsley and ricotta
By Danilo Cortellini From Saturday Kitchen Ingredients For the gnocchi 400g/14oz rock salt 3 large sweet potatoes (or approximately 600g/1lb 5oz mash or purée), scrubbed 320g/11½oz 00 flour, plus extra if needed and extra for dusting 60g/2¼oz Grana Padano or other …