Description
Don't like phrases such as "insanely delicious", "fantastic" etc. But this is exactly the case. It turns out that to make home-made ricotta is so simple that it is not just incredibly delicious, but it also can be used in absolutely any dish, including cheesecake;) And for the price... it'll be nice for the purse. In short, this salad is incredible;)
Ingredients
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Milk
1,5 л
-
Cream
500 г
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Vinegar
3 ст. л.
-
Salt
1 ч. л.
-
Bread
1 шт
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Lettuce
1 пуч.
-
Sundried tomatoes
50 г
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Cod liver oil
180 г
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Capers
1 ч. л.
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Black olives
1 горст.
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Parmesan
1 ст. л.
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Black pepper
-
Olive oil
1,5 ст. л.
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Sour cream
3 ст. л.
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Basil
Cooking
For the homemade ricotta recipe Ann Burell we will need: 1.5 liters of milk, 500g of heavy cream, 3 tbsp of rice vinegar "Kikkoman" and 1 tsp of sea salt. Pour the milk and cream into a saucepan, bring to a boil. Once the milk boils, add 3 tbsp of rice vinegar "Kikkoman".
Add a teaspoon of sea salt. In just a few seconds, the milk starts to coagulate. As soon as the milk will curdle, turn off the gas, stirring constantly mass. Cover the colander clean gauze. Put it in a pot of larger size. Strain the curd through a sieve. Gauze tie it and hang it on the kitchen faucet for a couple minutes to let the excess whey drained. The serum can then be used in baking.
To put the cream cheese in a sieve, wipe. Add 2-3 tbsp sour cream, salt, pepper, mix well.
Lettuce leaves wash, dry. On a hot grill pan, oiled with olive oil, sauté cut into two pieces of ciabatta.
Salad break hands, put on ciabatta, drizzle with olive oil.
On salad leaves lay out sun-dried tomatoes, cod liver oil, and homemade ricotta.
Then olives. If necessary, season with salt and pepper, sprinkle with capers and drizzle with olive oil, a few drops of rice vinegar "Kikkoman", sprinkle with grated Parmesan, garnish with fresh Basil.
Nice!
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