Ricotta Cheese Recipes

View All | View Summaries
Beet Napoleon with Green Peas and Ricotta Cheese (Mille-Feuille de Betterave et Petits Pois) Recipe

This savory Napoleon dish is heavily inspired by my childhood BFF's homecook expert a.k.a her husband Olivier. They came to visit us in the Bay Area right before we came visiting them in their new Parisian apartment last night. Olivier briefly told me about his savory creation which he calls "mille-feuille de betterave et petits pois" (literally "beet and green pea napoleon") in French. He went on to explain that he prepared green pea-flavored ricotta cheese filling in between thinly-sliced beet layers. I interprated my own version as I didn't have detailed instructions and added phyllo dough as a nice contrast in texture. I also added basil and ground cumin to the ricotta for extra flavor. For additional color, I garnished the first course dish with colorful vegetables from our garden: freshly-picked radishes, bell peppers and cherry tomatoes. I'm not sure Olivier was aiming for the same result but what I can assure you is it was delicious. 

I can't believe my European trip is coming to an end already. I''ll be heading home soon for more book signing appearances. My next ones are taking place at Barnes and Noble. Please mark your calendar if you're in the Bay Area and be sure to stop by Barnes and Noble Blossom Hill, 5353 Almaden Expressway, Building B in San Jose, California. I'll be doing a cooking demo, followed by a book signing on July 5th at noon.


 


Full Recipe...
Bresaola and Cucumber Finger Sandwiches Recipe

These charming finger sandwiches were probably the only thing I could have prepared in the tiny kitchen of the Roman apartment we rented while in the capital city of Italy last week. But it didn't stop me for preparing yummy sandwiches for Aria and me, using local products such as ricotta pannarella and black Angus bresaola meat.

Bresaola is salted lean and succulent beef that is air-dried until the meat turns dark red. It originated from the Lombardy region in Northern Italy. And I first discovered out-of-this-world ricotta pannarella while ordering a cheese platter in a restaurant in Rome. We asked the waiter to give us his best selection and I have to admit it sure was!  Now I'm just hoping I'll be able to find some back in the US!

I prepared the finger sandwiches with crust-free, sliced white bread, a mixture of caramelized fennel and ricotta, sliced cucumbers and of course, freshly-made mozzarella cheese and delicious bresaola meat. 


Full Recipe...