Pumpkin Ricotta Cheesecake

A light pumpkin ricotta cheesecake full of fall spice.
A light pumpkin ricotta cheesecake full of fall spice.

Want a light dessert for your holiday table?

I love this ricotta cheesecake with pumpkin as an end to a fall meal. It’s a nice change from the heavier New York cheesecake.

Pumpkin ricotta cheesecake is easy to make. It doesn’t have a pastry crust so you can have it in the oven in 10 minutes and out in 90.

I’m not a purist so I don’t care if the cheesecake cracks on top. Looks rustic, right? Ask Martha Stewart if you want to get rid of the cracks.

Add a dollop of whipped cream and you have a wonderful end to a wonderful holiday meal.

Creamy, airy, rich pumpkin flavor with cinnamon, ginger and nutmeg lingering in the background. The nutty crust that forms around the edge is my favorite bite. Make this one of your fall favorites.

The cheesecake is even better if you make it the day before so it has a chance to set-up nicely in the refrigerator. One less thing to worry about on the big day. Just bring it back to room temperature before serving.

Thanksgiving is coming. Be sure to subscribe so you don’t miss Thursday’s episode, a quick spinach & prosciutto stuffed boneless turkey breast.

Then watch me make roasted garlic & olive oil mashed potatoes.

Make all 3 of these recipes and you have a fantastic Thanksgiving dinner for your guests to enjoy without a lot of sweat & tears.

Happy Thanksgiving! Buon appetito!

Pumpkin Ricotta Cheesecake
 
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Author:
Recipe type: Dessert
Cuisine: Italian
Serves: 8
Ingredients
  • 3 cups whole-milk ricotta
  • 1 cup plus mascarpone
  • ½ cup sugar
  • ⅓ cup unbleached flour
  • 5 large eggs
  • ½ teaspoon sea salt, divided
  • 1 cup canned pure pumpkin purée
  • ¼ cup (packed) dark brown sugar
  • ¼ cup heavy cream
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon freshly grated nutmeg
Instructions
  1. Pre-heat oven to 350 degrees.
  2. Butter and flour a 9-inch spring form baking pan and set the pan aside.
  3. In a mixer beat eggs, white sugar, and ½ teaspoon sea salt at high speed until foamy and sugar is fully dissolved.
  4. Add the ricotta, mascarpone and flour to the bowl and mix well until the mixture is fluffy.
  5. Scrape out the ricotta into a large bowl.
  6. Put the pumpkin, brown sugar, cream, ¼ teaspoon sea salt and spices in the mixer bowl and on medium speed mix until smooth.
  7. Add the heavy cream and on low speed incorporate it into the pumpkin mixture.
  8. Add the pumpkin mixture to the bowl with the ricotta and mix well until the pumpkin is fully incorporated into the ricotta.
  9. Pour the mixture into the spring pan. Tap the pan to remove any air bubbles and smooth the top with a spatula.
  10. Bake until the sides are set and lightly golden but the center is still slightly jiggly, about 90 minutes.
  11. Set the cake on a wire rack and let it cool completely. Remove the cake from the spring pan and place it on a serving dish.
  12. Serve at room temperature.

 

Cannoli Siciliani: Crispy Tubes Filled with Sweet Creamy Ricotta

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Homemade cannoli are easy to make and even easier to eat.
Homemade cannoli are easy to make and even easier to eat.

Often at the end of a special meal growing up in Jersey Italian pastries would cap off the day’s celebration.

I’d visit Ferrara’s Pastry on Bloomfield Avenue in Newark and buy a dozen and a half of my family’s favorites. Sfogliatelle, baba, Cannoli, Neapoleans, eclairs. After Ferrara’s closed Calandra’s Bakery near the Water Tower and Dicky Dee’s fried hot dog joint further down Bloomfield Avenue became my go to place.

Here in San Francisco’s North Beach my favorite cannoli (little tubes) is Santo’s at Cavalli Cafe on Stockton. He fills them when you order one and drizzles the ends with his fresh orange syrup. He has regular size and minis. I always get the regular.

But I like my homemade cannoli too. They’re fun to make and really not that difficult. You can make the shells ahead and fill them just before serving.

My shells are crispy with blisters all over so be careful, they’ll shatter as you bite into the sweet, creamy ricotta filling studded with candied orange and chocolate chips.

If you don’t want to make your own shells you can buy the shells. I got a box of Ferrara’s shells at North Beach’s Molinari Deli on Columbus. Whip up your own ricotta filling and fill the shells just before serving so they stay don’t get soggy.

Zeppole di San Giuseppe is a Neapolitan pastry I love too. Check out my zeppole video episode and make some for yourself.

Buon appetito!

5.0 from 1 reviews
Cannoli
 
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Author:
Recipe type: Dessert
Cuisine: Italian
Serves: 6
Ingredients
Shells
  • 4 cups sifted flour
  • 3 tablespoons butter
  • 2 egg yolks
  • 2 tablespoons sugar
  • ½ teaspoon sea salt
  • 1 cup dry white wine
  • canola or your favorite vegetable oil for frying
Filling
  • 4 cups ricotta
  • 1 tablespoon vanilla extract
  • 1½ cups powdered sugar
  • ¼ cup mini semi-sweet chocolate chips or chopped chocolate
  • ¼ cup finely chopped candied orange peel (or lemon peel or candied citron)
Instructions
Shells
  1. Mix the flour, sugar and sea salt in a bowl. Cut in the butter.
  2. Add the yolks. Stir in the wine a little at a time until a dough forms. (Use more wine or water if the dough is too dry.)
  3. Knead the dough briefly on a well-floured board.
  4. Roll out the dough to ⅛ inch thickness, or run it through a pasta machine.
  5. Cut the dough in 4-inch circles. Wrap the circles around cannoli forms. (Buy the forms on Amazon and many retail stores.)
  6. Wet the overlapping edge and pinch the ends together. Flare out the ends.
  7. Heat the oil in a pot to 350 degrees. Use a candy thermometer to make sure the oil stay at this temperature. Fry the shells in the oil until lightly brown all over.
  8. Drain the shells on paper towel.
Filling
  1. With a wire whisk blend the ricotta with the powdered sugar until very smooth.
  2. Add the vanilla, candied fruit and chocolate and mix well into the ricotta and chill.
Assembly
  1. Fill the cannoli shells with the filling just before serving so the shells stay crispy. Piping the filling with a pastry bag works well or use a spoon to fill the cannoli from both ends.
  2. Dust with powdered sugar.

 

Torta Pasqualina: Easter Greens & Ricotta Cake

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Torta Pasqualina
Celebrate the end of Lent with torta Pasqualina, a savory Easter cake.

Easter is a relaxed holiday. There’s a saying “Natale con i tuoi. Pasqua con chi vuoi.” Christmas with your family. Easter with whomever you like. In Italy the Easter celebration spills over to Monday, called La Pasquetta, when Italians like to eat al fresco or go on a picnic.

Torta Pasqualina, Easter cake, is traditionally served as an antipasto on the Easter table. Torta Pasqualina is best at room temperature so it’s good to go for your picnic too.

The torta includes traditional symbolic Easter foods. Before modern production, eggs were costly and only available this time of year so eggs and tender leafy greens are a reminder of spring awakening.

The dough for the crust is fun to make. It’s pliable enough so that you can stretch it and roll it out really thin. If making dough doesn’t sound like fun to you, use puff pastry instead.

Chard and baby spinach sautéed with onion in olive oil and brightened by fresh marjoram forms the first layer. Ricotta whipped light and fluffy with egg and parmigiano creates the second layer topped with a golden phyllo-like crust.

Spring lamb, “the Lamb of God” in all those Renaissance paintings, is a symbol of Christ’s sacrifice. So baby spring lamb is another traditional Easter food. If you’re looking for an Easter main course check out my abbacchio video, baby spring lamb roasted with rosemary and garlic served with golden potato wedges. And if you want help with the other courses, check out my Easter recipe roundup.

Buona Pasqua! Buon Appetito!

 

Torta Pasqualina: Easter Chard & Ricotta Pie
 
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Author:
Recipe type: Antipasto
Cuisine: Italian
Serves: 6-8
Ingredients
Crust
  • 2½ tablespoons extra virgin olive oil
  • 2½ cups flour
  • 1½ cups water
Filling
  • 1 pound swiss chard
  • 1 pound spinach
  • 1 bunch of spring onions (or half an onion)
  • 1 pound ricotta, drained
  • ½ cup grated parmigiana
  • 9 eggs
  • pinch of nutmeg
  • 1 tablespoon chopped fresh marjoram
  • 2 tablespoons chopped Italian flat parsley
  • sea salt freshly ground black pepper
Instructions
Crust
  1. You want to end up with 4 sheets, 2 for the base of a 10" inch spring form pan and 2 for the top crust.
  2. Dissolve the salt in the water then add the oil and stir.
  3. Put the flour in a large bowl. Add the water mixture.
  4. Mix the flour with a fork or knead it with you hand.
  5. When a dough has formed put it on a lightly-floured surface and knead it until it becomes smooth, about 2 or 3 minutes.
  6. Form the dough into a ball, wrap with plastic film and let sit at room temperature for about an hour.
Filling-Greens
  1. Blanch the chard and spinach in simmering water for about 3 minutes. Drain the greens and let them cool on a plate.
  2. When cool squeeze all the water out of the greens. You want them very dry.
  3. Roughly chop the greens.
  4. Chop the onion.
  5. Over medium-high heat put 2-tablespoons olive oil in a large saute pan.
  6. When the oil starts to ripple add the onion and cook until the onion starts to turn translucent.
  7. Add the greens to the pan, add sea salt and pepper and mix well. Cook until the greens are tender.
  8. Put the greens in a bowl and add the chopped marjoram and let the greens cool.
  9. Put the ricotta in another bowl. Beat 3 eggs and add them to the ricotta along ¼ cup grated parmigiano, parsley, nutmeg (which I forgot to add in the video) and sea salt and black pepper to taste. Whisk all the ingredients together so that the ricotta mixture is well blended and fluffy.
Assembly
  1. Preheat the oven to 350 degrees.
  2. Divide the dough in 4, roll 2 larger dough pieces (about 10 oz. each) to a thin sheet about a 13-inch diameter and the smaller balls (about 7 oz.) and roll out to to a thin sheet about 10-inches.
  3. Brush the bottom and sides of the baking pan well with olive oil.
  4. Spread one larger sheet of the pastry and spread it with evenly over the bottom of the pan and about up the side.
  5. Brush the pastry all over with oil.
  6. Put the second pastry sheet, put it on top of the first sheet and pat it so that the second sheet adheres to the first.
  7. Add the greens to the baking pan and spread them evenly over the bottom crust.
  8. Add the ricotta mixture and spread it evenly over the greens.
  9. Make an indentation with the back of the spoon in the center and then 5 indentations spread evenly mid-way between the center and the edge of the pan.
  10. Separate 6 eggs. Put an egg yolk in each indentation.
  11. Lightly beat the egg whites and spread a thin layer of the whites on top of the ricotta mixture and sprinkle grated parmigiano all over.
  12. Completely cover the top the ricotta layer with one of the smaller sheets. Press it to adhere to the side crust and brush it with olive oil.
  13. Lay the last small sheet on top to fully cover the cake and press this last sheet gently to adhere to the side crust.
  14. Cut off any dough that hangs over the side of the baking pan. Roll down the remaining dough on the sides, crimp with your fingers to form the edge of the crust an the circumference of the cake. Gently depress the edge with a fork to create a pretty top edge.
  15. Brush the top of the cake with olive oil.
  16. Bake the cake in the oven until the top crust is golden, about 45 minutes.
  17. Serve warm or at room temperature.

 

Spinach and Ricotta Cannelloni

Spinach and Ricotta Cannelloni

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Spinach and ricotta cannelloni will take you to my childhood in Northern Jersey.
Spinach and ricotta cannelloni will take you to my childhood in Northern Jersey.

Growing up in northern Jersey when my Mom took out her small black cast iron pan Sunday morning we knew we were in for a treat.

She was getting ready to make crespelle (crepes) for her fantastic spinach and ricotta stuffed cannelloni (big pipes).

The crispy and creamy cannelloni hot from the oven would be the pasta course for our Sunday dinner.

Don’t give me a hard time with the cannelloni versus manicotti thing. In Italian-American restaurants these are called manicotti but in Italy especially around Naples this dish is cannelloni.

Now that that’s out of the way let’s get back to the recipe.

With a hot well-oiled small saute pan, a flat griddle pan or a non-stick crepe pan you’ll find that the crespelle are easy and quick to make. You can even make the crespelle the day before and keep them in the fridge to quickly fill and bake the next day.

Make a simple San Marzano-basil tomato sauce so that the cannelloni aren’t overwhelmed. The tasty crespelle are the perfect tender wrapper for the creamy spinach-ricotta filling with melted mozzarella on top.

I usually serve two cannelloni topped with a little extra sauce to each guest. If any cannelloni  are left over I have been known to eat one or two more. They are absolutely delicious.

Watch me make a fresh San Marzano tomato sauce during the late summer harvest. You can substitute canned San Marzano tomatoes from Italy for fresh so you can make the marinara sauce all year long.

And if you want to make fresh pasta instead of crespelle for the cannelloni watch me make fresh pasta ravioli for inspiration.

Buon appetito!

4.0 from 1 reviews
Spinach and Ricotta Cannelloni
 
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Author:
Recipe type: Pasta
Cuisine: Italian
Serves: 6
Ingredients
For the Crespelle (makes about 18)
  • 2 large eggs
  • ¼ teaspoon salt
  • 1 cup unbleached all purpose flour
  • 1¼ cups (or more) whole milk
  • Extra virgin olive oil for brushing the crepe pan
For the Filling
  • 2 pounds fresh spinach or 2 10 ounce packages frozen spinach, thawed
  • 1 pound ricotta, well drained
  • 2 eggs, beaten
  • ¼ cup grated parmigiano reggiano
  • ¼ teaspoon grated nutmeg
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground pepper
Crespelle Topping
  • 8-ounces mozzarella, grated
  • ¼ cup parmigiano reggiano, grated
Sauce
  • 1 28-ounce can San Marzano tomatoes, crushed by hand, stems and skin removed
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, smashed
  • 2 sprigs fresh basil
  • sea salt to taste
Instructions
  1. Preheat the oven to 375 degrees.
For the Sauce
  1. Put a pot over medium-high heat.
  2. Add the olive oil and garlic.
  3. Saute the garlic for a minute or so. You don't want it to pick up any color, just infuse the oil with its flavor.
  4. Add the tomatoes and stir well.
  5. Add sea salt to taste and the basil.
  6. Bring the sauce to a gentle simmer, lowering the heat if needed.
  7. Simmer uncovered for 20 minutes or until the volume is reduced by 25%.
  8. Keep the sauce warm while you make and bake the cannelloni.
For the Crespelle
  1. Whisk eggs and salt in large bowl.
  2. Gradually whisk in flour, then 1¼ cups milk.
  3. Whisk until the batter is very smooth and has no big clumps of flour.
  4. If necessary, add more milk by tablespoons to batter to thin to consistency of heavy whipping cream.
  5. Heat 8-inch diameter nonstick skillet over medium-high heat. Brush with extra virgin olive oil.
  6. Pour 3 tablespoons batter into skillet and swirl to coat bottom evenly.
  7. Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds.
  8. Turn and cook until brown spots appear on second side, about 30 seconds.
  9. Turn crepe out onto plate.
  10. Repeat with remaining batter, brushing skillet with EVOO and stacking crepes on plate.
For the Filling
  1. Put the spinach in a pot over medium-high heat and add ½ cup water
  2. Cook until the spinach is wilted.
  3. Drain the spinach.
  4. When the spinach is cool enough to handle, squeeze out as much water as you can.
  5. Roughly chop the spinach.
  6. Put all the ingredients in a large bowl and mix well.
Assembly
  1. In a large baking dish put ¼ cup of the sauce to lightly cover the bottom of the dish.
  2. Lay the crespelle on a flat work surface.
  3. Put about 3-4 tablespoons at one end of each crespelle and roll it up.
  4. Place it seam side down in the baking dish.
  5. Repeat until all the crespelle are filled.
  6. Top the cannelloni with a light layer of sauce.
  7. Top the sauce evenly with the mozzarella and then the parmigiano.
  8. Cover the baking dish with foil and bake in the oven for about 30 minutes.
  9. Uncover and bake until the mozzarella on top of the cannelloni is melted and slightly browned, about 10 minutes more.
  10. Let the cannelloni cool for about 5 minutes before serving.

Gianni’s Tip: I made crespelle (crepes) for this stuffed pasta dish but fresh pasta sheets, no-cook lasagna sheets or dried manicotti (big sleeves) or large shells work just as well with this filling.

Cook the dried pasta in boiling water until al dente before filling.

The no-cook lasagna sheets should be soaked in hot water until they are pliable and the fresh lasagna sheets need to be cooked in boiling water. Either way put in the sheets in a single layer on kitchen towels until they are cut into 6 to 8-inch squares and filled.

If you have any cannelloni left over they are even better heated in the oven the next day. You can freeze them too.

North Beach Shopping Spree Ends with Shadow Ravioli

Homemade ricotta & mozzarella ravioli in a San Marzano basil sauce
David Fagan’s shadow pic of homemade ricotta & mozzarella ravioli

“Make homemade ricotta ravioli for Saturday’s dinner,” my Seattle friend told me before she boarded her plane. And so started a day of shopping and eating in North Beach with friends.

Those are my shadows on the dining room wall. I’m holding a tray of ricotta & mozzarella ravioli while tallying how many ravioli each of the 7 friends at my table would eat.

These are big ravioli. Most chose 2 or 3.

Early Saturday morning we headed down the hill to North Beach to buy what we needed for dinner. Santo let us use Cavalli Cafe on Stockton Street as our staging area.

As we sipped our coffees Santo packed up cannoli ingredients for us to assemble after dinner. We didn’t want the shells to get soggy if they were filled too soon before we devoured them.

We left the fruits and vegetables from Union Produce with Santo and headed to Molinari deli for the antipasti fixings. We dropped the bags back at Cavalli and crossed the street to Little City Meat Market for 3 types of sausage to roast and serve with the ravioli.

Italian wines from Coit Liquors and Acme bread from Little Vine and we were ready to head back to my place. My friends insisted that we had too many bags to carry up the hill. We hailed a cab. How civilized, a ride right to my front door.

Back in my kitchen, we got the San Marzano basil sauce going and left it to simmer. Then 3 of us made the pasta dough and ran it through my hand-cranked pasta machine until we had long, wide pasta sheets.

As the sheets dried we whipped up the simple creamy ricotta and mozzarella filling. My friends jumped in and made one sheet of ravioli under my careful supervision. We ended up with 27 large ravioli.

Watch my fresh ravioli with San Marzano sauce video episode and make some yourself. You won’t be sorry.

Antipasti Platter
Antipasti Platter

Here’s the antipasti platter that started off our meal. It’s a good example of what you can put together for your next holiday party.

Starting with the top middle dish:

Marinated mixed olives and black oil-cured olives; sharp provolone & a young pecorino with pistachios; marinated giant Corona beans; homemade pickled eggplant; gorgonzola dolce; taralli; steamed green beans with lemon & olive oil. In the center dish: prosciutto di San Daniele, mortadella and coppa picante.

Use my pickled eggplant recipe to make some to have handy in your fridge.

My green bean salad recipe is quick and easy. Add something fresh and delicious to your antipasti platter too.

Remember those cannoli fixings Santo packed up for us?

Three and a half hours after the meal started and 6 bottles of wine later, I just passed the shells, filling, chocolate chips and orange peel syrup around the table for each my guests to make their own cannolo. They didn’t mind doing it themselves. Santo’s cannoli are fantastic and the crispy shells shattered with each creamy bite.

Champagne grapes and roasted chestnuts ended our meal. A wonderful evening with friends at my table.

Treasure your times together around the table this holiday season.

Buon appetito!

Lazy Lasagna Ready in an Hour

A ricotta & sausage lasagna you can eat in about an hour
Ricotta & sausage lasagna you can eat in about an hour

I promised to make a lasagna for our office potluck lunch Thursday. As I got ready for a trip to LA I tried to beg off making the lasagna.

I knew I wouldn’t be in the mood to make a lasagna because I was flying back Wednesday night.  My office mates wouldn’t let off the hook.

I was stuck. After I unpacked I dashed off to the market to get everything I needed.

I was making a “lazy” lasagna. No homemade pasta sheets. No long-cooked sauce. This puppy is in the oven in a half-hour.

Don’t be intimidated. This is a simple recipe for a weekend meal or even for a leisurely weeknight dinner.

I used no-boil lasagna sheets, sausage  browned out of its casing and a ricotta, mozzarella and pecorino filling. Canned San Marzano tomatoes made the quick tomato-basil sauce a snap. Leave out the sausage and you have a delicious vegetarian lasagna.

First start the sauce. It will be ready in about 30 minutes. Cook the sausage at the same time. In the meantime whip up the ricotta and mozzarella filling. When the sauce is ready assemble the 3-layer lasagna and bake it in a hot oven for about a half-hour.

How easy is that? You’ll be ready to eat in about 60 minutes start to finish.

The ricotta filling encased in tender pasta sheets is creamy and rich. The perky sausage layer bathed in the sweet tomato-basil sauce is a zesty counterweight. I savored every bite. 2 of my lucky mates snagged the leftover lasagna for their lunch the next day.

Serve the lasagna with a simple salad and a bold red wine. Have some crusty bread handy to wipe up the sauce left on the plate. You won’t have to wash that dish before you put it back on the shelf.

Buon appetito!

Lazy Lasagna with Tomato-Basil Sauce
 
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Author:
Recipe type: Pasta
Cuisine: Italian-American
Serves: 8-10
Ingredients
  • 1 box oven-ready (no-boil) lasagna sheets
  • 2 pounds ricotta, drained
  • 1 pound fresh mozzarella, shredded
  • ¼ cup grated pecorino or parmigiano, plus more to sprinkle on top of the lasagna
  • ¼ cup fresh Italian flat parsley, chopped
  • 2 eggs, beaten
  • 1 tablespoon freshly ground black pepper
  • 1 pound Italian mild sausage out of the casing
  • 2 28-ounce cans imported San Marzano whole tomatoes
  • 3 tablespoons extra virgin olive oil
  • 2 garlic cloves, smashed
  • 2 sprigs basil
  • sea salt to taste
  • 2 tablespoons unsalted butter cut in small cubes
Instructions
  1. Heat the oven to 375 degrees.
  2. Put the canned tomatoes in a large bowl and crush them with you hand. Discard any basil in the can and any skin or tough stems.
  3. Put 2 tablespoons olive oil and garlic in a sauce pan over medium-high heat. Cook the garlic until it takes on a light tan color.
  4. Add the tomatoes to the pan and sea salt to taste. Bring the sauce to a rapid simmer.
  5. Add the basil, reduce to low heat and stir the sauce occasionally for about 30 minutes. The sauce will thicken a bit as it simmers.
  6. As the sauce simmers put a tablespoon of olive oil in a saute pan over medium-high heat. When the oil is hot add the sausage and brown. Break up any clumps as you cook the sausage.
  7. Drain off the oil in the pan and set the sausage aside.
  8. In a large bowl beat the eggs then add the ricotta, most of the shredded mozzarella, pecorino, parsley and black pepper. (Set aside a ¼ cup of the shredded mozzarella to spread on top of the lasagna.)
  9. Beat well with a fork or whisk.
  10. In a 9 x 13 inch baking dish spread a cup of sauce evenly over the bottom.
  11. Dot with 1 tablespoon butter.
  12. Lay down a single layer of lasagna sheets to cover the bottom of the dish.
  13. Add half the ricotta filling and spread it evenly over the lasagna sheets.
  14. Add another single layer of lasagna sheets on top of the ricotta filling. Spread a cup of sauce evenly over the sheets.
  15. Add the browned sausage in an even layer over the lasagna sheets.
  16. Top with another single layer of lasagna sheets and spread a cup of sauce evenly over the sheets.
  17. Spread the remaining ricotta filling evenly over the sheets.
  18. Top with another single layer of lasagna sheets and spread a cup of sauce evenly over the sheets.
  19. Sprinkle with the reserved shredded mozzarella and some grated pecorino.
  20. Dot with butter.
  21. Cover the baking dish tightly with foil and bake for 25 minutes. Uncover and bake for 5 minutes more to lightly brown the cheese on top of the lasagna,
  22. Let the lasagna sit for about 15 minutes before cutting the lasagna. (I usually make 3 cuts the length of the lasagna and then 4 cuts across the width to form 3 x 3 inch pieces.)
  23. Put any remaining sauce in a sauce bowl should your guests want to add more to their lasagna.
  24. (The lasagna is even better the next day.)

 

 

Fat Macaroni with Ricotta and Tomato Sauce

Paccheri with Ricotta and Fresh San Marzano Tomato Sacue
Paccheri with Ricotta and Fresh San Marzano Tomato Sacue

Tomatoes overflow the farmers market. I bought fresh organic San Marzano tomatoes with this pasta dish in mind.

I’m in the mood for rich and creamy so I’m mixing ricotta with the quick-cooked tomato sauce and serving it with giant dried pasta tubes.

The classic Neapolitan Paccheri con Ricotta e Salsa di Pomodoro is a late summer treat.

Paccheri means “slaps” in Italian. Gentle face slaps not hostile ones.

The fat tubes collapse on themselves. The pasta makes a slapping sound when picked up with a fork because of the creamy sauce trapped inside.

Paccheri are a big mouthful of pasta so you need a sauce that will hold up to them. This one fits the bill.

I usually just add basil to a quick-cooked fresh summer tomato sauce. But I remembered that sometimes my Mom added oregano to her tomato-basil sauce so I did too.

The mellow creamy ricotta-tomato sauce coats the fat pasta inside and out. Add a dollop of the tomato sauce on top. The fresh basil and oregano shine behind the sweet tomatoes. The freshly ground black pepper lightly tingles your tongue. You won’t believe the flavor wallop from so few ingredients quickly cooked.

If you can’t find paccheri use rigatoni, ziti or penne instead. If you can’t find San Marzano tomatoes use the ripest tomatoes available in your market. In a pinch use a 28-ounce can of imported San Marzano tomatoes.

Buon appetito!

 

Macaroni with Ricotta and Tomato Sauce
 
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A creamy light ricotta and fresh San Marzano sauce coats the fat pasta tubes inside & out.
Author:
Recipe type: Pasta
Cuisine: Italian
Serves: 6
Ingredients
  • 1 pound or 500 grams dried paccheri or your favorite imported tube pasta
  • 1 pound fresh San Marzano tomatoes or the ripest summer tomatoes available in your market (or in a pinch a 28-ounce can of imported San Marzano tomatoes)
  • 1 large sprig fresh basil, plus more for garnish
  • 2 sprigs fresh oregano, plus more for garnish
  • 2 garlic cloves, smashed
  • 3 tablespoons extra virgin olive oil
  • freshly ground black pepper to taste
  • 1 cup whole milk ricotta
  • ½ cup freshly grated pecorino
Instructions
  1. Put a big pot of well-salted pasta water over high heat and bring to a boil.
  2. Make an "X" in the top of each tomato. Put the tomatoes in the hot pasta water until the skin begins to blister, about 30 seconds.
  3. Remove the tomatoes to a bowl and when they are cool enough to handle peel off the skin.
  4. Pass the tomatoes through a food mill to form a smooth sauce. Or finely chop the tomatoes for a chunkier sauce.
  5. In a sauce pan over medium-high heat add the olive oil and the garlic. Cook until the garlic becomes translucent.
  6. Add the tomatoes to the sauce pan along with the basil and oregano sprigs.
  7. Reduce the heat to medium-low.
  8. Stirring occasionally cook the sauce until most of the tomato water is evaporated, about 15-20 minutes.
  9. Combine the ricotta and the grated pecorino in a large bowl and mix them well with a fork.
  10. When the pasta water is at a vigorous boil throw in the pasta. Follow the instructions and cook the pasta until al dente. Before draining the pasta reserve a ½ cup of the pasta cooking water.
  11. Pour about half of the hot tomato sauce into the cheese mixture in the bowl. Add 1 or 2 tablespoons of the reserved pasta water. Stir well.
  12. Keep the remainder of the tomato sauce warm over low heat.
  13. Add the drained pasta to the sauce, rip in a few fresh basil leaves and fresh oregano leaves and black pepper to taste. (Add more pasta water for a looser, creamier sauce.)
  14. Serve immediately topping each plate with a little more tomato sauce left in the sauce pan and a light sprinkle of grated pecorino.

 

Eggplant Rollatini

Fried eggplant stuffed with ricotta and mozzarella baked in the oven with marinara sauce.
Fried eggplant stuffed with ricotta and mozzarella baked in the oven with marinara sauce.

You know how much I love eggplant and this is one of my favorite dishes.

On my restaurant’s menu in the 80s, Eggplant Rollatini was a popular main dish. I ate it often at the end of the evening service.

Make the marinara sauce, fry the eggplant, stuff and bake the rollatini in the oven. You can make this flavorful dish in about an hour.

The creamy ricotta filling is wrapped in crispy eggplant and salty prosciutto. The mild San Marzano tomato, basil and garlic sauce echoes the eggplant’s sweetness.

Watch my eggplant parmigiano video episode to see how to coat and fry the eggplant. Watch me whip up a ricotta filling in my ravioli video episode. But be sure to follow this recipe for the best Eggplant Rollatini ever.

Buon appetito!

Eggplant Rollatini
 
Prep time
Cook time
Total time
 
Crispy fried eggplant with a ricotta and prosciutto filling is baked topped with a simple marinara sauce.
Author:
Recipe type: vegetables
Cuisine: Italian
Serves: 4
Ingredients
  • For the Eggplant
  • 2 eggplants
  • 1 cup flour
  • 3 tablespoons EVOO
  • For the Egg Wash
  • 3 eggs
  • 2 tablespoons grated pecorino or parmigiano
  • 1 tablespoon chopped fresh flat Italian parsley
  • sea salt and freshly ground black pepper to taste
  • For the Ricotta Filling
  • 16 ounces ricotta
  • 8 ounces mozzarella, cut in 1-inch cubes
  • ¼ cup grated pecorino or parmigiano
  • 1 egg
  • 2 tablespoons chopped fresh flat Italian parsley
  • 1 teaspoon freshly ground black pepper
  • For the Marinara Sauce
  • 28 ounce can imported Italian San Marzano tomatoes
  • 2 garlic cloves, crushed
  • 1 tablespoon EVOO
  • 1 sprig fresh basil
  • sea salt to taste
  • ¼ cup grated pecorino or parmigiano cheese for topping the rollatini before baking
Instructions
  1. Preheat the oven to 375 degrees.
  2. Making the Marinara Sauce
  3. Put the tomatoes in a large bowl and crush them with your hands (or a potato masher). Remove any large stems and skin.
  4. Put the oil and the garlic in a pot over medium-high heat.
  5. Saute the garlic until it takes on a light tan color.
  6. Add the tomatoes to the pot.
  7. Add sea salt to taste.
  8. Add the basil and simmer over low heat stirring occasionally until the volume reduces by one-third.
  9. Frying the Eggplant
  10. Cut off the ends of the eggplant. Slice the eggplant in ½ inch slices lengthwise. (I don't peel the eggplant so I discard the first and last slice that is completely covered by the black skin on one side.) You should have about 15 slices to coat.
  11. Sprinkle with salt and place the slices in a colander. Put the colander in the sink or over a large plate for about 15 minutes. Bitter dark liquid will release from the eggplant slices.
  12. Wash the eggplant slices well and pat dry. Set aside.
  13. Add the eggs to a bowl large enough to hold the eggplant slices and beat them well.
  14. Add the grated cheese, parsley, sea salt and freshly ground black pepper to taste and beat the egg mixture well.
  15. Put 3 tablespoons of EVOO in a large saute pan and heat over medium heat.
  16. Place the egg wash on the counter closest to the saute pan.
  17. Place the the flour in a dish and place it next to the egg wash.
  18. Flour both sides of the eggplant slice. Tap off any excess flour.
  19. Coat both sides of the eggplant slice with the egg mixture.
  20. Saute the eggplant slices until both sides are golden brown.
  21. Remove the slices to a dish lined with paper towel.
  22. Continue coating and frying all of the eggplant slices. Add more oil if necessary.
  23. For the Ricotta Filling
  24. Put the ricotta in a strainer to let the liquid drain, about 15 minutes.
  25. Put the ricotta in a large bowl along with all the other ingredients and mix everything together well.
  26. Assembling the Rollatini
  27. Cover the bottom of a large baking dish with a light coating of the sauce.
  28. Put the fried eggplant on a work surface and cover each with a slice of prosciutto.
  29. Put a tablespoon of the ricotta filling on each slice about 2-inches from the narrow end of the eggplant slice.
  30. Starting at the narrow end roll up the slice and place it seam side down in the baking dish.
  31. Continue making the rollatini and place them in rows in the baking dish.
  32. Sprinkle the grated pecorino evenly over the rollatini.
  33. Bake in the oven for 20 minutes, until the ricotta filling is hot and the mozzarella melts.

 

Friday Recipe: Belly-Button Ricotta Gnocchi in a Sage Burnt Butter Sauce


Ricotta Gnocchi with Sage Burnt Butter Sauce

The rising popularity of the potato gnocchi video prompted me to share a simpler gnocchi recipe using ricotta to make the dough instead of potato.

Ricotta gnocchi are quicker to make and lighter than the potato version. The dough is ready in a jiffy and the sauce is finished as the gnocchi boil. I love these little soft pillows. Sometimes I give them a light finger poke to create a little “belly-button” on one side to ensure they’ll cook evenly.

The dough and ricotta gnocchi are made using the same methods as in my potato gnocchi recipe. Watch that if you want a visual of how to make gnocchi. The sauces in that episode go well with ricotta gnocchi too.

I reached up to northern Italy for the sage burnt butter sauce. You see it in Tuscany and the Veneto. This is a great sauce to add to your repertoire. It pairs well with gnocchi and other fresh pasta to create a full-flavored but delicate dish.

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[amd-recipeseo-recipe:43]

Friday Recipe: Pasta Fave, Aglione e Guanciale con Ricotta Secca

Viola Buitoni and the spring vegetables

Viola Buitoni was holding a cooking class in the kitchen at the Italian Consulate on top of Pacific Heights last week, overlooking the Golden Gate Bridge, and I was invited. Le delize di primavera (springtime delights) were on the menu. Viola is a wonderful cook and teacher. I learned some great recipes and kitchen tips as we celebrated spring vegetables with simple and quick preparations.

We set out some fava beans, thinly sliced pancetta and a young Tuscan pecorino cheese so we could nibble as we began our work.

As we munched, I put the sliced rustic Acme bread in the oven to toast and made a fava puree. We prepared two more spreads in about 10 minutes – sheep ricotta flavored with orange zest, nutmeg, fresh majoram and drizzled with EVOO and a lardo spread.

Our tummies satisfied for now we made pasta with fave, green garlic and guanciale. A torta with ricotta, baby chard and prosciutto was put in the oven. Peas sauteed with spring onion and prosciutto and a frittata with fava and borage leaves were cooked on top of the stove as the torta baked. For dessert I made a cooked crema topped with cherries cooked in their own liquid.

Here’s my adaptation of Viola’s pasta recipe for you to enjoy. It serves 4-6 people. The sauce can me made in less time than it takes to cook the pasta. Buon appetito!

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