Latest news with #ricotta
Vogue
8 hours ago
- Health
- Vogue
Ricotta Is The Most Underrated High-Protein Cheese
There are so many varieties of ricotta cheese: it can be made from cow, sheep, goat, or buffalo milk, and is available in salted, baked, and smoked versions. Delicious and versatile, it's also an incredibly underrated health food. When you consider the nutritional properties of ricotta, you'll find that it's one of the healthiest cheeses you can eat, right up there with the ever-popular and high-protein cottage cheese. What is ricotta? Believe it or not, ricotta doesn't technically count as a cheese. It's actually a dairy byproduct that's been eaten since the Bronze Age, and is made from whey—the liquid that remains after making other cheeses. Makers will then heat the whey and add acid, which causes flakes to form on the surface. These flakes are ricotta. Mild in taste, ricotta is typically light, with a creamy texture. Why is ricotta a healthy choice? According to the British Heart Foundation, ricotta is low in salt and fat, with only 10% fat, of which six percent is saturated. The protein content will depend on whether it's made with whole milk, semi-skimmed milk, or is low-fat, but typically, in 100g, you'll get: 7 to 8g of protein in whole milk ricotta 8 to 9g of protein in semi-skimmed-milk ricotta 10 to 11g of protein in low-fat or fat-free ricotta Plus, ricotta contains a plethora of vitamins and minerals, including vitamin K and calcium, both of which are beneficial for bone health and blood clotting. The benefits of eating ricotta cheese It's easily digestible It has a low-glycemic index, meaning it won't spike your blood sugar It contains little fat compared to other fresh cheeses like feta, mozzarella, and mascarpone It's low in calories (140 calories per 100g) It's rich in protein, which can help with muscle building and recovery It's beneficial for bone health thanks to the calcium and vitamin K It's rich in vitamin B 12 , which supports a healthy metabolism, red blood cell formation, and good nervous system health , which supports a healthy metabolism, red blood cell formation, and good nervous system health Due to the high-protein content, it's a satiating food to eat Because ricotta contains both whey protein and phosphorus, it can help in regulating blood pressure Is there anyone who should avoid eating ricotta? Unless you've been told by your doctor to avoid eating food with the nutritional profile of ricotta, there's only one group who should avoid it: those with lactose intolerance. Even though ricotta is a dairy byproduct, it still contains lactose and therefore wouldn't be appropriate for those with intolerances or allergies. 6 ways to eat ricotta Spoon fresh ricotta into a bowl and top with berries, fresh fruit, and nuts for a satiating, high-protein breakfast. Mix ricotta with oats and a little milk/water and leave to soak overnight. Add chopped fresh fruit and coconut flakes in the morning for a delicious, protein-rich overnight oats breakfast. For an easy dessert, drizzle honey or maple syrup, with a sprinkling of cinnamon, over a small bowl of ricotta. Make a protein mousse by blending ricotta with cocoa and a couple of dates. Spread on sourdough, rice cakes, or corn cakes and top with a little extra virgin olive oil, salt, pepper, and cherry tomatoes. Use in homemade pasta sauces, like the recipe below. Ricotta and sun-dried tomato pasta Serves: 2
Associated Press
27-05-2025
- Health
- Associated Press
Tangy cherry preserves bring balance to this ancient ricotta tart
At Armando al Pantheon, a trattoria in Rome, meals often are punctuated with a slice of torta antica roma— a rustic tart inspired by the traditional Roman combination of ricotta and cherries. It's exceptionally light, with milky-sweet ricotta balanced by tangy, brightly hued fruit preserves. The base is a tender, buttery, almost cake-like crust, and the topping is a crumby mixture of the same composition. Sandwiched between is a layer of jam on a bed of ricotta dotted with poppy and sesame seeds. In this recipe from our cookbook ' Milk Street Backroads Italy,' we devised a dough that gets flavor and texture from almonds that are ground in the food processor, plus a small measure of semolina (or cornmeal). Lemon zest brings brightness, and baking powder adds a little lift and lightness. Sour cherry jam, with its balance of sweet and sour, is best in this tart; some brands might specify Morello cherries on the label. If sour cherry jam is not available, good-quality strawberry jam is a better option than sweet cherry jam. Don't use part-skim ricotta, as it lacks richness and has a grainy texture. Also, after making the crust mixture and transferring half to the pan, be sure to refrigerate the remainder, which will become the crumb it's kept at room temperature, it won't hold its shape during baking and will melt into the filling. Lastly, don't spread the ricotta and jam layers all the way to the edges or the filling will caramelize against and stick to the pan, making it tricky to remove the tart for serving. Covered tightly, leftovers will keep in the refrigerator for up to three days; bring to room temperature before serving. Ricotta and Cherry Jam Tart Start to finish: 2 hours (50 minutes active), plus cooling Servings: Makes one 9-inch tart Ingredients: For the crust and topping: 1 large egg 2 teaspoons vanilla extract 65 grams (½ cup) slivered almonds 71 grams (⅓ cup) white sugar 2 teaspoons grated lemon zest 163 grams (1¼ cups) all-purpose flour 57 grams (⅓ cup) semolina flour or 48 grams (⅓ cup) fine yellow cornmeal ½ teaspoon baking powder ½ teaspoon table salt 85 grams (6 tablespoons) salted butter, cut into ½-inch cubes, room temperature ___ For the filling and finishing: 15- or 16-ounce container whole-milk ricotta 1 large egg yolk 1 tablespoon poppy seeds 1 teaspoon vanilla extract ¼ teaspoon almond extract (optional) 320 grams (1 cup) sour cherry jam (see headnote) 1 teaspoon grated lemon zest Powdered sugar, to serve Directions: Heat the oven to 350°F with a rack in the middle position. Mist a 9-inch springform pan with cooking spray. To make the crust and topping, in a small bowl, whisk together the egg and vanilla. In a food processor, combine the almonds, white sugar and lemon zest. Process until the nuts are roughly chopped, about 15 seconds. Add both flours, the baking powder and salt; pulse to combine, about 5 pulses. Scatter the butter over the top, then pulse until the butter has been reduced to pea-sized bits, about 10 pulses. Drizzle the egg mixture over the top, then pulse until the mixture is evenly moistened and resembles damp sand; it will not form a cohesive dough. Transfer half of the mixture to the prepared springform pan, then distribute in an even layer and lightly press it; do not firmly compact the mixture. Transfer the remainder to a medium bowl and refrigerate uncovered until needed. Bake the crust until golden brown, 25 to 30 minutes. Meanwhile, make the filling. In a medium bowl, combine the ricotta, egg yolk, poppy seeds, vanilla and almond extracts (if using); fold with a silicone spatula until well combined. Cover and refrigerate until ready to use. In a small bowl, stir together the jam and lemon zest; set aside. When the crust is done, transfer to a wire rack and cool for about 15 minutes; leave the oven on. Scrape the ricotta mixture onto the still-warm crust and spread in an even layer, leaving a ¼-inch border at the edge. Dollop the jam onto the ricotta and gently spread in an even layer to cover the ricotta layer; try not to mix the jam into the cheese. Remove the topping mixture from the refrigerator. Scoop up a handful, firmly squeeze it until it forms a cohesive clump, then crumble and break the clump into bits, scattering them over the tart; aim for a mixture of fine crumbles and pebbly, pistachio-sized pieces. Continue adding the remaining topping in the same way, distributing it in an even layer; it will not fully cover the tart. Bake until the jam is bubbling at the edges and the crumb topping is light golden brown, 35 to 40 minutes. Transfer to a wire rack and cool for about 30 minutes. Remove the pan sides and cool completely. Just before serving, dust with powdered sugar. EDITOR'S NOTE: For more recipes, go to Christopher Kimball's Milk Street at
The Independent
27-05-2025
- General
- The Independent
Tangy cherry preserves bring balance to this ancient ricotta tart
At Armando al Pantheon, a trattoria in Rome, meals often are punctuated with a slice of torta antica roma— a rustic tart inspired by the traditional Roman combination of ricotta and cherries. It's exceptionally light, with milky-sweet ricotta balanced by tangy, brightly hued fruit preserves. The base is a tender, buttery, almost cake-like crust, and the topping is a crumby mixture of the same composition. Sandwiched between is a layer of jam on a bed of ricotta dotted with poppy and sesame seeds. In this recipe from our cookbook ' Milk Street Backroads Italy,' we devised a dough that gets flavor and texture from almonds that are ground in the food processor, plus a small measure of semolina (or cornmeal). Lemon zest brings brightness, and baking powder adds a little lift and lightness. Sour cherry jam, with its balance of sweet and sour, is best in this tart; some brands might specify Morello cherries on the label. If sour cherry jam is not available, good-quality strawberry jam is a better option than sweet cherry jam. Don't use part-skim ricotta, as it lacks richness and has a grainy texture. Also, after making the crust mixture and transferring half to the pan, be sure to refrigerate the remainder, which will become the crumb it's kept at room temperature, it won't hold its shape during baking and will melt into the filling. Lastly, don't spread the ricotta and jam layers all the way to the edges or the filling will caramelize against and stick to the pan, making it tricky to remove the tart for serving. Covered tightly, leftovers will keep in the refrigerator for up to three days; bring to room temperature before serving. Ricotta and Cherry Jam Tart Start to finish: 2 hours (50 minutes active), plus cooling Servings: Makes one 9-inch tart Ingredients: For the crust and topping: 1 large egg 2 teaspoons vanilla extract 65 grams (½ cup) slivered almonds 71 grams (⅓ cup) white sugar 2 teaspoons grated lemon zest 163 grams (1¼ cups) all-purpose flour 57 grams (⅓ cup) semolina flour or 48 grams (⅓ cup) fine yellow cornmeal ½ teaspoon baking powder ½ teaspoon table salt 85 grams (6 tablespoons) salted butter, cut into ½-inch cubes, room temperature ___ For the filling and finishing: 15- or 16-ounce container whole-milk ricotta 1 large egg yolk 1 tablespoon poppy seeds 1 teaspoon vanilla extract ¼ teaspoon almond extract (optional) 320 grams (1 cup) sour cherry jam (see headnote) 1 teaspoon grated lemon zest Powdered sugar, to serve Directions: Heat the oven to 350°F with a rack in the middle position. Mist a 9-inch springform pan with cooking spray. To make the crust and topping, in a small bowl, whisk together the egg and vanilla. In a food processor, combine the almonds, white sugar and lemon zest. Process until the nuts are roughly chopped, about 15 seconds. Add both flours, the baking powder and salt; pulse to combine, about 5 pulses. Scatter the butter over the top, then pulse until the butter has been reduced to pea-sized bits, about 10 pulses. Drizzle the egg mixture over the top, then pulse until the mixture is evenly moistened and resembles damp sand; it will not form a cohesive dough. Transfer half of the mixture to the prepared springform pan, then distribute in an even layer and lightly press it; do not firmly compact the mixture. Transfer the remainder to a medium bowl and refrigerate uncovered until needed. Bake the crust until golden brown, 25 to 30 minutes. Meanwhile, make the filling. In a medium bowl, combine the ricotta, egg yolk, poppy seeds, vanilla and almond extracts (if using); fold with a silicone spatula until well combined. Cover and refrigerate until ready to use. In a small bowl, stir together the jam and lemon zest; set aside. When the crust is done, transfer to a wire rack and cool for about 15 minutes; leave the oven on. Scrape the ricotta mixture onto the still-warm crust and spread in an even layer, leaving a ¼-inch border at the edge. Dollop the jam onto the ricotta and gently spread in an even layer to cover the ricotta layer; try not to mix the jam into the cheese. Remove the topping mixture from the refrigerator. Scoop up a handful, firmly squeeze it until it forms a cohesive clump, then crumble and break the clump into bits, scattering them over the tart; aim for a mixture of fine crumbles and pebbly, pistachio-sized pieces. Continue adding the remaining topping in the same way, distributing it in an even layer; it will not fully cover the tart. Bake until the jam is bubbling at the edges and the crumb topping is light golden brown, 35 to 40 minutes. Transfer to a wire rack and cool for about 30 minutes. Remove the pan sides and cool completely. Just before serving, dust with powdered sugar.
The Guardian
13-05-2025
- General
- The Guardian
Lemons with everything: Letitia Clark's recipes for creamy baked fennel and spring fregola salad
To the northern eye, attuned as it is to the muted and russet tones of our indigenous apples and pears, the lemon is a thing of almost mocking brightness and jollity – so bold, blatant and exclamatory in its yellowness. Lemons are variously described as electric, fresh, optimistic, uplifting, zesty, spritzy, cheerful, sunny, lively. They are synonymous with freshness and optimism, and a happy lemon is full, pert and perky, and unapologetically, proudly yellow. Long live the lemon! Fregola is a Sardinian pasta made by rolling grains of semolina together to form small balls, then roasting them in an oven. The finished pasta has a toasty, smoky flavour, a wonderful, nubbly texture and is just small/large enough to provide a nutty chew. It is versatile and delicious, and can be cooked like rice or pasta. Here, it is boiled like pasta and left to cool before becoming the basis of a substantial salad. The smokiness works well with the sweetness of young raw courgettes, while toasted almonds top everything off. This is a great side dish for roast fish or white meat, or a nice summer salad on its own. Prep 10 minCook 20 minServes 4 as a side 250g fregola Sea salt and black pepper 150g frozen peas 50-60ml extra-virgin olive oil, plus extra to serveFinely grated zest and juice of 1 lemon 3 small courgettes, sliced or peeled into strips1 handful sweet herbs (mint, parsley, dill), roughly chopped, plus extra to serve 150g fresh ricotta 40g flaked almonds, toasted Cook the fregola in a large saucepan of boiling salted water for about eight to 10 minutes, until al dente, adding the frozen peas to the pan a minute before the fregola is done. Once the pasta is cooked, drain and rinse quickly under cold running water. Drain again and put in a bowl to cool, stirring occasionally to prevent the fregola sticking together. When the fregola has cooled, season it well with salt, plentiful olive oil and lemon juice and zest, then taste for seasoning and adjust accordingly (the fregola will drink up the oil). Toss the courgette ribbons through the cooled fregola and pea mixture, then add a little more seasoning if necessary. Toss through the herbs, then arrange on a platter and top with large blobs of ricotta. Sprinkle over some more roughly chopped herbs and the almonds, drizzle with a little extra oil to finish, then serve. At one of my favourite restaurants of all time, the Seahorse in Dartmouth, Devon, a small silver dish of sliced fennel baked in cream is often served alongside baked white fish. The fennel is pale, delicate, sweet and savoury, and provides the perfect accompaniment. It looks beautiful, too, in all of its elven, pale green-white splendour. This is a gilded version of that same dish, lifted by a double hit of lemon and given a savoury punch by garlic and anchovies; if you prefer to keep it vegetarian, leave out the anchovies and it will still be delicious (you might also like to add a few roasted almonds, for extra savouriness and crunch). This can be a meal in itself (with a sharp, lemon-dressed green salad, say) or a side for pork, chicken or fish. Prep 10 minCook 1 hrServes 4-6 Butter, for greasing2 large or 3 small fennel bulbs (about 1kg)Sea salt 300ml double cream 50ml milk 1 lemon, zested and quartered 1 garlic clove, peeled and bashed80g grated pecorino (make sure it's a vegetarian one, if need be)30g coarse breadcrumbs, preferably from a rustic loaf (dried breadcrumbs would also work)Extra-virgin olive oil, for drizzling6 anchovy fillets (optional) Heat the oven to 190C (170C fan)/375F/gas 5, and grease a large gratin dish with butter. Trim the roots and stems from the fennel bulbs, chop off and reserve the fronds, then slice the bulbs lengthways into 3mm- to 4mm-thick slices. Bring a pan of well-salted water to a boil, drop in the sliced fennel and cook for three minutes, until just tender. Drain, dry and arrange in the gratin dish. Meanwhile, in a saucepan, heat the cream and milk with half the lemon zest, a pinch of salt, the chopped reserved fennel fronds and the bashed garlic clove. When it comes to a boil, take off the heat and stir in half the pecorino, until melted. Chop one of the lemon quarters into thin slices, then chop these into little pieces and scatter all over the fennel. Pour over the cream mixture, and remove and discard the bashed garlic. Mix the remaining lemon zest with the breadcrumbs and remaining cheese, sprinkle this over the fennel and cream, and drizzle with the olive oil. Dot over the anchovy fillets, if using, then bake for about 40 minutes, until golden and bubbling. These recipes are edited extracts from For the Love of Lemons: Italian-inspired Sweet and Savoury Recipes, by Letitia Clark, published by Quadrille at £28. To order a copy for £25.20, go to
