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Ingredients
16 ounces fresh ricotta 3 tablespoons good-quality extra-virgin olive oil juice of one lemon 1 tablespoon lemon zest 1 teaspoon kosher salt 1 tablespoon freshly ground black pepper 10 large leaves fresh basil, rinsed, patted dry and chiffonaded 4 large ripe summer squash, trimmed and sliced into 1 1/2-inch rounds Directions 1. In a large bowl, combine ricotta, 2 tablespoons of olive oil, lemon juice, lemon zest, salt, pepper and basil. Cover and refrigerate until ready to use. 2. Heat the remaining tablespoon of olive oil in large non-stick pan over medium-high heat. When it shimmers, add the squash without overcrowding the pan and cook in batches, flipping after about 3 minutes, until both sides are golden brown and squash is just cooked through. Don't overcook or you'll end up with soggy sandwiches. 3. Remove from pan and transfer to a plate covered with a paper towel to absorb excess oil. Allow to cool to at least room temperature. You shouldn't feel any heat or see steam rising from them. If they are too warm, the ricotta stuffing will melt. 4. Make your "oreos" by placing the ricotta mixture on top of one squash round and topping with another squash rouund. 5. Serve immediately or refrigerate until ready to serve.
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 Serves 6
1 lb. ripe strawberries, stem and leaves removed then sliced vertically 1 sheet frozen puff pastry dough, defrosted as instructed 1 cup whole milk ricotta 2 heaping tablespoons brown sugar 1 cup strawberry jam Optional: fresh mint leaves Equipment: 14” retangular tart pan with removable bottom Pie weights (or marbles, or dried beans)
 This might be called, in the cooking jargon of today, a non-recipe. It proves the maxim that simple is always elegant and in this case, divinely tasty.
Serves 2 ½ lb. fresh young arugula 2 large ripe tomatoes ½ cup fresh, whole milk ricotta 1 ripe avocado 2 Tablespoons of good green olive oil or fresh basil pesto
Recipe by Anna Gill
Serves: 2 as a main course 4 to 6 small zucchini (not more than 2 inches in diameter) ¾ to 1 cup partially skim ricotta (room temperature) ¼ cup minced herbs, chives, basil, dill or mint will all work well. 1 cup freshly grated Parmesan cheese* Freshly ground black pepper* and salt to taste 1. Wash the zucchini and slice it vertically into ribbons approximately 1/8 to ¼ of an inch thick. If you have a mandolin, it is a perfect way to cut the zucchini evenly. If not a sharp chef’s knife will work. 2. Line a large plate with paper towels or with a dish towel. Layer the slices of zucchini and salt each layer lightly. Place another towel on the top and had a flat heavy weight, or a roasting pan with full cans or bags of grain. This will press out the excess moisture. 3. Steam the squash in a steamer basket or blanch it gently in boiling water until just cooked through. It should still be firm to the bite or al dente. Drain it thoroughly and place in a serving bowl. 4. Add the ricotta and toss the mixture so as not to tear the ribbons. 5. Add the chives, the pepper and the salt and toss a second time. 6. Sprinkle with the grated Parmesan and serve. Variation: Once the ribbons are cut, slice them into narrower strip the width of fettuccini. * Don’t cheat yourself with prepackaged grated Parmesan or ground pepper. Freshness counts here as well as in the veggies. The extra seconds in the preparation will reward you.  Recipe by Anna Gill
Serves 2-3 as a main course or 4 to 6 as a side dish 2 large zucchini 1 large yellow summer squash 1 cup sugar snap peas diced on a diagonal 10 - 12 large basil leaves 10 - 12 stems of Italian parsley ½ cup whole milk ricotta 1½ cups shredded mozzarella ½ cup shredded Parmesan cheese 1. Heat the oven to 350º. 2. Wash and slice all three squashes lengthwise in ¼ inch slices. Place the slices, one up, on a few paper towels. Sprinkle the slices with a little salt and let sit for about 5 to 10 minutes. 3. Place one layer of slices in a 9” X 9” square baking dish. There is no need to grease the bottom of the dish. 4. Shred the herb leaves together. 5. Sprinkle the first layer with mozzarella. Dot the first layer with ½ teaspoons of ricotta. Distribute a handful of the sugar snap pieces across the first layer and dust with a little bit of the shredded herbs. 6. Repeat steps until you have at least four layers. 7. Sprinkle the top layer with a goodly amount of shredded Parmesan cheese. 8. Bake for about 15 to 20 minutes. The Parmesan cheese should have bubbled and begun to turn a golden brown. 9. If there is an excess of moisture in the bottom of the pan, use a baster to remove as much as possible. 10. Place the pan under the broiler for a minute or two to complete the browning.  Recipe by Anna Gill
Serves 8 4 ripe quince, washed ¾ cup sugar 1 cup fresh, light ricotta or requesón cheese – room temperature. 16-24 thin slices of country baguette 1. Preheat oven to 300◦. 2. Place quince in a baking dish and bake until soft, about 2 hours. 3. Let cool to room temperature. 4. Peel and core quinces. Chop them into pieces and place in a processor. 5. Add the sugar to the processor and pulse until quince and sugar are well blended. 6. Pour the quince mixture into a large nonstick saucepan and cook over a medium low heat for about 30 minutes, stirring until it thickens and turns pink. Scrape the bottom and stir in whatever paste caramelizes on the bottom. 7. Pour and scrape the paste into a shallow dish. Let cool to room temperature. Cover and chill in the refrigerator. 8. When ready to serve, loosen the jelled paste from the sides of the dish with a flat knife. Place a dish over the paste dish and invert, de-molding the paste from the dish. 9. Cut the jelled paste into bite-sized pieces. 10. Place a dab of the cheese on each small piece of bread. Top with a piece of the paste and serve.  Recipe by Anna Gill
Serves: 4 6 to 8 red, yellow and purple roasted beets*, sliced ¼ inch thick ¾ cup heavy whipping cream 2 tablespoons minced shallots 2 fresh mint sprigs plus 1 sprig for garnish 1 tablespoon softened butter ½ cup ricotta cheese Salt & freshly ground pepper 1. Preheat oven to 425°. 2. Butter a 1½ quart baking dish and set it aside. 3. Bring cream, mint sprigs to boil in small saucepan. Remove from heat. Cover and let the mixture steep for about 15 minutes. 4. Arrange sliced beets, alternating colors if possible, in an even layer in the dish. Sprinkle the beet layer lightly with shallots and salt, then dot with ricotta cheese. 5. Repeat until all beets have been used. 6. Strain cream and mint mixture over beets in dish. 7. Top with additional dollops of ricotta. 8. Bake until cream is bubbling at edges, about 20 minutes 9. Let sit 5 minutes. Garnish with mint sprig and serve. *See basic Roasted Beet recipe included in this column.  Recipe by Anna Gill
Serves: 4 4 firm ripe peaches Juice of 1 lemon 8 to 10 oz. fresh ricotta 4 tablespoons honey, light if possible ¼ cup shelled pistachios, toasted in a dry, hot pan for 30 seconds then partially crushed 4 tablespoons olive oil 1. Quarter and pit the peaches, and slice them thinly. Toss them with the lemon juice in a bowl. 2. Divide the ricotta among 4 dessert bowls, drizzle a tablespoon of honey on each, and sprinkle with the toasted pistachios. 3. Top each with a mound of peach slices and a drizzle of olive oil.  Recipe by Anna Gill
Serves 4 1 honeydew melon cut into four wedges 1 cup fresh ricotta or farmer’s cheese 4 strips of crisply cooked bacon, drained and crumbled 1. Place a wedge of melon on each for four plates. 2. Top each wedge with ¼ cup of the cheese. 3. Sprinkle each wedge with bacon and serve. NOTE: The freshness of the cheese really counts in this dish. Fresh cheese is lighter than the commercial brands and is a better match for the delicacy of the melon.  Recipe by Anna Gill
Serves: 4 1 pound fettuccini 10-12 ounces part-skim fresh ricotta cheese 1-2 tablespoons extra-virgin olive oil, plus a bit for the drizzle 2-3 garlic cloves, pressed or finely minced ¾ cup plain breadcrumbs, preferably homemade 1 head radicchio, halved ½ cup fresh flat-leaf parsley, minced Coarse salt Freshly ground pepper 1. Preheat oven to 375o. 2. Heat oil in a medium skillet over medium heat. Add garlic, and cook until soft but not browned, about 1 to 2 minutes. 3. Add breadcrumbs; cook, stirring frequently, until breadcrumbs are golden, about 3 minutes. Transfer to a bowl, and set aside. 4. Place the radicchio halves in a roasting pan cut side up. Drizzle a tiny bit of olive oil over the radicchio and set in in the oven for about 15 minutes, until the color has deepened and the leaves are tender throughout. Slice the radicchio from the leaf edge end into fine strips. Set aside. 5. Bring a large pot of salted water to a boil. Add the fettuccini and cook until al dente. Before draining, extract a cup of the pasta water and reserve it. 6. Drain the fettuccini and return it to the warm pot. Add the ricotta and some of the cooking water. Toss to coat the pasta evenly, continue to add the water until you are satisfied with the consistency of the sauce. 7. Add the sliced radicchio and half the breadcrumb mixture. Season with salt and pepper. Toss the mixture again until blended throughout. 8. Divide into four portions onto plates, sprinkle with the remaining breadcrumbs, top with the parsley and serve. |