Ingredients
-
-
4
-
1
-
1
-
2
-
1/8
-
-
1
-
2
-
1/4
-
1/8
-
-
3 - 4
-
-
Directions
Tomato and Ricotta Salad, From the LA Times, this salad is a taste of summer Tomatoes from the garden or the farm market and ricotta you make yourself–yum! The directions look long–but it’s really simple and you can take a shortcut and buy your ricotta, but do try making your own–it’s really luscious Prep time does not include time to cool the homemade ricotta Note: If you have ‘ordinary’ balsamico, you can simmer it over medium low heat, uncovered, for a few minutes and thicken it slightly–it will taste much richer , I tagged this to use up tomatoes This was a stepping out of my comfort zone thing for me! I wasn’t brave enough to try the homemade ricotta Will save to try sometime I did have regular balsamico, so tried simmering it, but ended up sticking it to the bottom of the pan! I added a bit of water to get some out The salad was an interesting combination that I’m glad I tried, but might try without the basil next time , From the LA Times, this salad is a taste of summer Tomatoes from the garden or the farm market and ricotta you make yourself–yum! The directions look long–but it’s really simple and you can take a shortcut and buy your ricotta, but do try making your own–it’s really luscious Prep time does not include time to cool the homemade ricotta Note: If you have ‘ordinary’ balsamico, you can simmer it over medium low heat, uncovered, for a few minutes and thicken it slightly–it will taste much richer
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
For the Ricotta: |
|
2
Done
|
in a Heavy Saucepan, Warm the Milk, Buttermilk and Nutmeg Over High Heat; Stir the Mixture Frequently Until It Reaches 120 Degrees (warm to the Touch), About 2 to 3 Minutes. |
|
3
Done
|
Now Stir Occasionally; the Milk Will Begin to Separate; When It Reaches 175 Degrees to 180 Degrees, About 1 to 2 Minutes, Gently Scrape the Bottom of the Saucepan; the Curds Will Rise to the Top; Cook at 180 Degrees For 1 Minute. |
|
4
Done
|
Line a Strainer or Colander With Cheesecloth and Place It Over a Bowl or Pot Large Enough to Catch the Liquid from the Cheese and Pour the Contents of the Saucepan Into the Strainer. |
|
5
Done
|
Gently Stir in the Parmesan and Salt While the Mixture Is Still Hot. |
|
6
Done
|
Gather Up the Corners of the Cheesecloth and Tie It Up With String and Let It Drain For 15 Minutes. |
|
7
Done
|
Once the Ricotta Is at Room Temperature, Transfer It to an Airtight Container and Store It in the Refrigerator Until Ready to Use (makes 1 Cup). |
|
8
Done
|
For the Croutons: |
|
9
Done
|
Heat the Oven to 350 Degrees. |
|
10
Done
|
Tear the Baguette Into Chunks, Toss Lightly With the Olive Oil and Season With Salt and Pepper. |
|
11
Done
|
Bake For 10 Minutes Until Golden (makes 2 Cups). |
|
12
Done
|
For the Assembly of the Salad: |
|
13
Done
|
Cut the Tomatoes (which You Have not Refrigerated)into Different Shapes and Sizes. |
|
14
Done
|
Season With Salt and Pepper to Taste; Drizzle the Tomatoes With the Olive Oil; and Arrange on Serving Plates. |
|
15
Done
|
Drizzle the Tomatoes With the Aged Balsamic Vinegar. |
