Let's Dish With Linda Lou

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Lemon Ricotta Pasta

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Orecchiette from the Italian orecchia, meaning ‘ear’ and -etta, meaning ‘small’ is a pasta typical of Apulia, a region of Southern Italy. their names comes from their shape which resembles a small ear.

“My Lemon Ricotta Pasta can be done and on the table in under 30 minutes. Perfect for weeknights or to serve when entertaining. Quick and easy using a few simple ingredients. Let’s get started.

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Olive Oil

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Flat Leaf Italian Parsley

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Starchy Pasta Cooking Liquid

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Prep Time: 5 minutes
Cook Time: 8 to 12 minutes
Total Time: 17 minutes
Yields: 4 to 6 servings
Equipment: 1 (6-quart) saucepot, 1 (4-quart) sauce pot, hand-held juicer, Microplane, hand-held lemon zester, chef’s knife

Note: First, zest the lemons and use a lemon zester for the thin peels. Set aside.

Ingredients:
1 (16-ounce) box of Orecchiette
2 cups of good ricotta cheese, double cream (substitute whole milk)
2 tablespoons of olive oil
4 cloves of garlic, freshly grated
1 teaspoon of red pepper flakes
1 teaspoon of Kosher salt
1/2 teaspoon of freshly ground black pepper
1/2 to 1 cup of starchy pasta cooking liquid
4 lemons, 1 juiced, 3 zested, plus the fine curly peels of 1 lemon for garnish
1/4 cup of Italian flat-leaf parsley, finely chopped
Pecorino-Romano cheese, freshly grated

Note: I’m only using 1 teaspoon of Kosher salt in the lemon ricotta cream sauce because Pecorino-Romano cheese is a bit saltier than let’s say Parmesan, and you don’t want the dish to be too salty, plus I added salt to the pasta water so the pasta is already good and seasoned.

Directions:
In a large saucepot of boiling salted water, drop the pasta. Give a good stir and cook, stirring occasionally, for 8 to 12 minutes. After 8 minutes test for doneness. The pasta should be al dente.

In another saucepot over medium-low heat add olive oil, grated garlic, lemon juice, the zest of 1 lemon, and red pepper flakes, stir to combine. Cook until the garlic is fragrant 1 to 2 minutes. Add ricotta cheese and 1/2 a cup (add another 1/2 cup if needed to achieve a smooth creamy consistency) of the hot starchy pasta cooking liquid. Add Kosher salt, fresh ground black pepper, and 2 tablespoons of Italian flat-leaf parsley. Stir to combine.

Using a large slotted spoon, transfer pasta into the sauce. Add another 2 tablespoons of lemon zest, and the remaining Italian flat-leaf parsley. Stir to combine.

Ladle a good helping of the pasta into a porcelain serving bowl. Top with freshly grated Pecorino-Romano cheese. Garnish with a few thin ribbons of lemon peel and lemon slices. Serve immediately. There you have it my Lemon Ricotta Pasta.

 

 

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Semi-Homemade Honey Cornbread-Two Ways

Cheddar And Chive Cornbread (1)

Jumbo-Honey-Corn-Muffins

Another quick treat that’s super delicious and easy to make, are my Semi-Homemade Cheddar And Chive Honey Cornbread and Jumbo Honey Cornbread Muffins.

Cheddar And Chive Cornbread (2)

Cheddar And Chive Cornbread (3)

Jumbo Honey Corn Muffins (2)

Jumbo Honey Corn Muffins

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Chives (2)

Chives (2)

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Prep Time: 10 minutes
Cook Time: 26 minutes
Total Time: 36 minutes
Yields: 6 servings
Equipment: 1 (9 x 9 x 2) metal non-stick baking pan, 1 jumbo muffin tin pan (yields 6 muffins), 2 large mixing bowls, whisk, non-stick cooking spray

Ingredients:
1 (15-ounce) box of Krusteaz Honey Cornbread & Muffin Mix
1 large egg, room temperature
1/3 cup of vegetable oil
2/3 cup of whole milk, room temperature
1/4 cup of ricotta cheese, room temperature
2 tablespoons of fresh chives, finely minced, optional
1 cup (8 ounces) of shredded Colby Jack cheese (substitute sharp cheddar), optional

Directions:
Preheat oven to 400-degrees F.

Start by spraying baking pan or muffin tins with non-stick cooking spray.

In a large mixing bowl add the egg, vegetable oil, milk, ricotta cheese, and chive. Whisk to combine. In another large mixing bowl add the muffin mix and shredded cheese. Mix to combine.

Add 1/3 of the dry ingredients to the wet, mix to combine. Once all the dry ingredients have been added, just mix until combined, do not overmix the batter.

Spoon batter into pan or fill muffin tins 2/3 full.
For non-stick metal pan bake for 22 to 26 minutes
For muffin pan bake for 14 to 16 minutes.

Cool for 5 minutes; gently loosen and remove from pan. These are my Semi-Homemade Cheddar And Chive Honey Cornbread.

Note: Cool completely before storing in an air-tight container.

Skillet Cornbread

Homemade Tamale Pie

1 Comment »

Italian Sausage, Asparagus, And Fontina Cheese Frittata Muffins

Mini Sausage, Asparagus, And Truffle Fontina Cheese Frittatas

Today’s the day I’m cleaning out my refrigerator. I have quite a few eggs, ricotta cheese, Italian sausage, and part of orange bell pepper on hand so making a frittata just makes perfect sense.

I’m doing Italian Sausage, Asparagus, And Fontina Cheese Frittata Muffins.

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Mini Sausage, Asparagus, And Truffle Fontina Cheese Frittatas (2)

Ricotta

eggs

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cheeses

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thyme (1)

thyme (2)

Chives (2)

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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yields: 24 frittatas
Equipment: 2 (12-cup) muffin tin pans, large mixing bowl, whisk, box grater, non-stick cooking spray, 1 (12-inch) sauté pan

Ingredients:
1 pound of sweet Italian sausage, casings removed
12 large eggs,
1 cup of ricotta cheese, room temperature
1/2 cup of half-and-half
1 1/2 cups of Truffle fontina cheese, freshly grated (reserve 1/2 cup)
1 1/2 tablespoons of Kosher salt
1 1/4 teaspoons of freshly ground black pepper
1 (8-ounce) package of thawed (Birds Eye Steam Fresh) frozen asparagus, cut into 2-inch pieces sliced on the bias
1/4 cup of orange bell pepper, finely diced
2 tablespoons of fresh chives, finely minced
1 tablespoon of fresh thyme leaves, chopped

Directions:
Preheat oven to 350-degrees F.
Start by spraying both muffin tin pans with non-stick cooking spray.

In a large mixing bowl break a dozen eggs. Add ricotta, half-and-half, Kosher salt,  and fresh ground black pepper whisk to combine. Add freshly grated fontina cheese whisk to combine. Next, add the fresh chives, thyme, and asparagus, stir to combine. Set aside.

In a large sauté pan over medium-high heat add the sausage. Using a wooden spoon break up the sausage. Stirring occasionally, cook until no longer pink, 10 to 12 minutes. Add the finely diced bell pepper, stir to combine, cook for another 2 to 3 minutes.

Next, transfer the cooked sausage to a plate lined with a paper towel to drain. Set aside to cool for 10 minutes.

Combine the cooled sausage mixture with the egg mixture, stir to combine. Fill the muffin cup halfway with the frittata mixture. Sprinkle the reserved grated fontina evenly of the tops of each frittata. Bake until the eggs are just set, 15 to 20 minutes. Allow the Italian Sausage, Asparagus, Fontina Cheese Frittata Muffins to cool before running a rubber spatula around the outside of each one to ensure easy removal.

Transfer to a large serving platter. Serve warm or at room temperature.

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