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Featured Cookbook
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Chocolate Ricotta Pudding with Strawberry Sauce
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Herbed Cheese Polenta
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Garlic and Citrus Chicken
Book Description
In her New York Times bestseller Everyday Italian, Giada De Laurentiis introduced us to the simple, fresh flavors of her native Italian cuisine. Now, America’s favorite Italian cook is back with a new batch of simple, delicious recipes geared toward family meals—Italian style. These unpretentious and delicious meals are at the center of some of Giada’s warmest memories of sitting around the table with her family, passing bowls of wonderful food, and laughing over old times.
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Giada's Family Dinners
Authors: Giada De Laurentiis
Date: April 2006
ISBN: 030723827X
Publisher: Clarkson Potter
Hardcover
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Ricotta for dessert? I know it sounds a bit odd, but it’s used all the time for sweet preparations in Italy, especially in cheesecakes. This is one of my favorite ways to use it. The strawberry sauce adds a nice, tart accent that is a little lighter than a raspberry purée would be. Try to find really red, ripe berries for the most flavorful sauce.
Makes 6 servings
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Sauce:
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2 cups fresh strawberries
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2 tablespoons sugar
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Pudding:
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Butter, for greasing the cups
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6 ounces bittersweet chocolate (not unsweetened), chopped
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1 1/2 pounds fresh whole-milk ricotta cheese, drained in a fine-mesh strainer for 2 hours to remove excess liquid
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1/4 cup plus 1/3 cup sugar
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3 large eggs, separated
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1 teaspoon orange zest
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1/2 teaspoon pure almond extract
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1/4 teaspoon ground cinnamon
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1/8 teaspoon salt
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1/4 teaspoon cream of tartar to make the sauce
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Sauce: Blend the strawberries and sugar in a food processor until smooth. Strain the puree through a fine-mesh strainer. Cover and refrigerate. (Can be made 8 hours ahead. Keep refrigerated.)
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Pudding: Preheat the oven to 325 degrees F. Lightly butter six 6-ounce custard cups. Arrange the cups in a large roasting pan.
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Melt the chocolate in a medium bowl set over a saucepan of simmering water. Stir until smooth, then set the melted chocolate aside.
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Blend the ricotta, 1/4 cup of the sugar, the egg yolks, orange zest, almond extract, cinnamon, and salt in a food processor until very smooth. Blend in the melted chocolate. Transfer the ricotta mixture to a large bowl.
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Using an electric mixer with a whisk attachment, beat the egg whites in another large bowl with the cream of tartar until soft peaks form. Gradually beat in the remaining 1/3 cup of sugar. Continue beating until semi-firm peaks form. Carefully fold the egg whites into the ricotta mixture.
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Spoon the mixture into the prepared cups. Fill the pan with enough hot water to come halfway up the sides of the custard cups.
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Bake until the puddings puff slightly but the centers are still creamy, about 25 minutes (the pudding will become thick when cold). Remove the custard cups from the water bath. Cool slightly. Cover and refrigerate until cold, about 3 hours.
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Run a knife around the sides of the puddings to loosen. Invert the puddings onto plates. Drizzle the strawberry sauce around the puddings and serve.
More From This Book:
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Chocolate Ricotta Pudding with Strawberry Sauce
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Herbed Cheese Polenta
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Garlic and Citrus Chicken
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