Anything but ordinary!
Ricotta is no ordinary cheese and certainly no cream cheese. With its quark-like consistency and subtly sweet flavour, whey protein cheese clearly stands out from other cheeses. It is predestined for delicious dessert recipes and is now also popular in savoury main courses such as Italian pasta in combination with spinach and tomatoes in Italian cuisine. But it's not just Italian recipes that cut a fine figure with this whey protein cheese in combination with pasta and spinach ...
For this reason, we have put together some exclusive ricotta recipes for you. You will find detailed information on what makes the dishes special and what makes ricotta so special. Just take a few minutes to try out these delicious dishes. In just a few minutes, you can bring that Italian feeling and flair into your kitchen.
This ricotta recipe is also suitable for large kitchens. In traditional Bavarian desserts, such as apple strudel or, in this case, Ofenschlupfer, the mixture of ricotta and mascarpone makes the dish even creamier, finer and juicier. The cheese ensures that all the moisture is retained in the product. And the more moisture in the product, the more flavour is retained. Ricotta also provides a pleasantly subtle nutty flavour. This recipe is of course ideal as a delicious dessert. The dish harmonises particularly well with a berry ragout.
The combination of marzipan, mascarpone and ricotta is very interesting in this ricotta recipe. Marzipan is considered the "king's dessert" anyway. The relatively high fat content of mascarpone conveys the flavour of marzipan. To prevent the dish from becoming too heavy, the ricotta lightens it up again. The berry ragout adds a certain acidity. It is always important to play with opposites when cooking, like yin and yang.
In this ricotta recipe, the ricotta serves as an important support. Parsley root is a very soft vegetable in itself and is the basic ingredient here. The ricotta makes the soup extremely thick without it being noticeable. The tomato adds a certain acidity, which is also very important. Together, the three parts simply harmonise very well and support each other. Delicious herbs such as chives or bedstraw can be used here as a little flavour decoration. Bedstraw is also good for digestion, as the tannins in wild herbs stimulate digestion and prevent a feeling of fullness after eating. This ricotta recipe is suitable as both a starter and a main course. Together with bread, the soup also makes for a satisfying meal.
In this ricotta recipe, the polenta and ricotta cake is the accompaniment to the braised leg of lamb. The problem with polenta is that it is often perceived as very brittle and dry. The ricotta helps to make it stable and, above all, soft, partly due to its water content. This dish also uses what is known as a "Dutch oven". This is a cast iron pot with which you can prepare delicious dishes simply and easily. The Dutch oven is also ideal for barbecuing, especially for indirect barbecuing with gas. Simply place the Dutch Oven on the barbecue and wait until it is ready. Thanks to the Dutch Oven, the polenta and ricotta cake stays nice and moist and creamy long after serving.
Many different types of cheese are combined in this cheese recipe, with ricotta mainly used in the cashew cream. The ricotta conveys the flavour of the cashew nuts perfectly. Obazda or something similar can also be used as a dip. Sourdough bread or cheese such as Emmental or Almdammer tastes great in combination with the dips. The perfect snack!
