Sicilian Shepherd's Tomato Pasta with Fresh Ricotta

Inspiration:
Lynne Rossetto Kasper of The Splendid Table on NPR


Ingredients:

• 1 15-ounce container creamy whole-milk ricotta cheese
• 2 tablespoons extra-virgin olive oil
• 1/4 to 1/3 cup coarsely chopped salami (such as soppressata or Genoa)
• 2 stalks celery with leaves, chopped
• 1/2 cup chopped carrot
• 10 large fresh sage leaves, snipped
• 1 tablespoon fresh Italian parsley leaves, snipped
• 2 medium onions (about 1 cup), chopped
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 2 large cloves, garlic
• 1/4 teaspoon crushed red pepper flakes
• 3/4 cup dry red wine
• 1 tablespoon tomato paste
• 1 28-ounce can and 1 14-ounce can whole tomatoes, drained and cut up
• 1 pound penne rigate or bucatini pasta
• 6 quarts boiling salted water

Instructions:

1. Let ricotta come to room temperature. In a 12-inch skillet heat the oil over medium-high heat. Add the salami; cook to release a little of its fat. Stir in the celery, carrot, sage, parsley, onions, black pepper, and salt. Reduce heat to medium; cook and stir until golden brown, about 5 minutes.
2. Stir in the garlic and crushed red pepper flakes; cook 1 minute. Add the wine and simmer until most of the liquid has evaporated. Stir in the tomato paste and cook for 1 minute. Add the tomatoes. Cook, uncovered, about 10 minutes or until thick.
3. Meanwhile, cook the pasta in boiling salted water according to package directions. Drain in a colander.
4. Add the pasta to the sauce and toss together over medium heat 2 to 3 minutes or until heated through. Spread about one-third of the pasta in a warm serving bowl. Top with one-third of the ricotta. Layer in more pasta and ricotta, then the remaining pasta; finish with a few spoonfuls of ricotta. Serve hot.

Recipe Notes:

Soffritto is literally a "sautéed base" and is the building block for tomato sauce. This pasta dish features the best of pasta, cheese and tomatoes all in one place. Lynne Rossetto Kasper, author and radio show host of "The Splendid Table®," is fond of this dish. Use the sweetest, creamiest ricotta cheese you can find. Soppressata or Genoa salami add a pleasant amount of spice to this pasta dish; you can find these varieties at a gourmet food store.

Notes:
This was a new twist on pasta sauce- I really enjoyed it. It's amazing how much better homemade sauce tastes. This was a fairly easy recipe as long as you don't mind chopping some vegetables. You could surely make the sauce ahead of time. Before eating, boil the pasta, warm up the sauce, and toss together.

I am not the world's biggest fan of ricotta cheese, but this was good. I think the sauce would be just fine without the ricotta. I did attempt to find sheep's milk ricotta without success- when I can find some, I'll try this again!

Tim's Rating: 8/10
Liz's Rating: 8.5/10

Giada's Lemon Ricotta Cookies

Inspiration: Giada De Laurentiis

Ingredients:

Cookies:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 stick unsalted butter, softened
• 2 cups sugar
• 2 eggs
• 1 (15-ounce) container whole milk ricotta cheese
• 3 tablespoons lemon juice
• 1 lemon, zested

Glaze:

• 1 1/2 cups powdered sugar
• 3 tablespoons lemon juice
• 1 lemon, zested

Instructions:

1. Preheat the oven to 375 degrees F.

   Cookies:

2. In a medium bowl combine the flour, baking powder, and salt. Set aside.

3. In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes.
   

4. Add the eggs, 1 at a time, beating until incorporated.
   

5. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine.
   

6. Stir in the dry ingredients.

7. Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets.
   

8. Bake for 15 minutes, until slightly golden at the edges.
   

9. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

   Glaze:

10. Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth.
    

11. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread.
    

12. Let the glaze harden for about 2 hours.
    

Notes:

• I am revisiting a few recipes I published when first working on this blog, before I had many readers or my dSLR. I hope you enjoy these!
• Make sure you don't overbake these- they may not look done at the suggested time, but they are. :)
• It is very important to let the glaze harden before you store the cookies.
• I have not had much luck storing them in sealed containers- I think it's better to cover them loosely with plastic wrap or tinfoil and serve them within a couple days.
• These may make you famous with your friends, family, and colleagues. Everyone loves them!
  

Tim's Rating: 10/10
Liz's Rating: 10/10