Tag Archives: ricotta

Appetizer, Vegetable

Potato, Three-Cheese, & Swiss Chard Cakes

These colorful potato patties are reminiscent of panfried gnocchi with lots of greens and cheese added. Much easier to shape than gnocchi, and completely flour-free, they are an ideal side dish to meat or poultry, or a satisfying appetizer served atop arugula dressed with lemon juice and  olive oil or, as in the picture below, shredded green cabbage cooked with mustard seeds and garlic until browned at the edges and limp.

Feel free to use spinach or beet greens or Tuscan kale instead of the Swiss chard, and to swap out goat cheese for the Feta, or Pecorino for the Parmigiano; you really can’t go wrong with potatoes, greens, and cheese cooked in a bit of olive oil until golden on the outside and creamy on the inside!

Serves 2 as a side dish or appetizer

  • 1/2 pound Yukon Gold potatoes, scrubbed
  • 2 ounces whole-milk Ricotta
  • 1 ounce French Feta cheese, crumbled
  • 1 ounce freshly grated Parmigiano-Reggiano
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 bunch Swiss chard, washed thoroughly
  • 3 teaspoons extra-virgin olive oil
  • 1/4 teaspoon chili pepper
  • 2 scallions, white and green parts, thinly sliced
  • 1 garlic clove, minced

Place the potatoes in a saucepan. Cover with cool water  and bring to a boil. Reduce the heat and cook until just tender when pierced with a knife, about 20 minutes. Reserve the cooking water, but remove the potatoes from the saucepan, drain, and cool.

Peel the potatoes and place in a bowl. Crush with a fork, leaving some small chunks for  a more interesting texture. Stir in the Ricotta, Feta, and Parmigiano. Season with 1/2 teaspoon of the salt and all the pepper. Set aside.

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Return the potato cooking water to a boil. Remove the stems from the Swiss chard (reserve it for another use; I love the stems boiled, then tossed with lemon juice, olive oil, salt, and pepper). Drop in the Swiss chard leaves  and cook 3 minutes, or until floppy. Drain, cool, and squeeze dry. Chop the leaves finely.

Place 1 teaspoon of the olive oil in a 12-inch nonstick skillet. Add the chili flakes, scallions, and garlic.  Cook over medium heat until the scallions are soft, about 3 minutes.

Add the Swiss chard leaves  and cook until they are wilted and aromatic, about 5 minutes. Season with the remaining 1/4 teaspoon of salt. Stir into the potato mixture and allow to cool thoroughly.

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Compact the mixture with your hands and shape into 4 patties, each about 1 -inch thick.

Wipe out the nonstick skillet. Place it on medium heat. Brush it with 1 teaspoon of the olive oil.

Place the potato patties in the skillet and cook until golden and crisp on the bottom, about 5 minutes. Brush the tops of the potato patties with the remaining teaspoon of olive oil.

Flip the potato patties carefully. Cook until the other side is also golden and crisp, about 5 more minutes. Serve hot.

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Main Course: Meat

Roasted Poblanos Stuffed with Ricotta & Chorizo

When a recipe calls for less than a handful of ingredients, requires about 10 minutes of work, and delivers amazing satisfaction, it becomes a favorite in our kitchen. That’s exactly the case for these stuffed peppers.

Most stuffed peppers feature heavy meat or rice stuffings, and are often bathed in tomato sauce. I’ve never much loved these, and neither does my husband. The inspiration for this dish came to me during Hurricane Sandy, when we had to finish off whatever was left in the refrigerator quickly. You can hold them in a roasting pan for 12 hours or so before roasting; they are an ideal make-ahead dish for entertaining, and depending on the rest of your menu, they can either serve as the main course or side dish. I’ve served the peppers reheated the next day too, and they are almost as good.

When selecting chorizo, look for the cured Spanish variety; we buy Palacios chorizo, which is all natural and imported from Spain. The fresh Mexican chorizo is too vinegary and crumbly for this dish.

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Serves 2 as a main course, 4 as a side dish

  • 1 tablespoon extra virgin olive oil, plus extra for oiling the roasting pan
  • 1 pound fresh whole-milk Ricotta
  • 1/4 pound Spanish chorizo, casing removed, cut into 1/4-inch dice
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 4 poblano peppers, halved, stemmed, and seeded

Preheat the oven to 325 degrees (preferably set on convection bake). Lightly oil a roasting pan large enough to accommodate all the peppers.

In a medium bowl, combine the Ricotta, chorizo, salt, and pepper. Mix well. Taste and adjust the seasoning if needed.

Arrange the pepper halves in the oiled roasting pan.

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Scoop the Ricotta mixture into the pepper halves and spread evenly to fill. Drizzle the top with the olive oil and roast in the preheated oven for 35 to 40 minutes, or until golden on top. If the cheese filling browns too much before the peppers are soft, cover with aluminum foil, then uncover during the last few minutes of roasting to evaporate excess moisture. Serve hot or warm.

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Fresh Pasta

Beet Greens & Two-Cheese Ravioli in Light Tomato Sauce

We eat a lot of beets at home. My husband loves them roasted, and he is happiest when I serve them with just a bit of olive oil, salt, and pepper as a salad. Sometimes I add walnuts, Feta cheese, a scattering of fresh herbs (dill or tarragon work best), thinly sliced onions, and a splash of sherry vinegar. Other times, I stir in grated garlic, chili flakes, cilantro, toasted sunflower seeds, toasted pumpkin seeds, and a hint of red wine vinegar.

Since we eat so many beets, that leaves us with a lot of beet greens and beet stems. They never get discarded, and serve as inspiration for many meals. I boil the greens, then serve them with olive oil, lemon juice, and slivered garlic, or top focaccia dough with them before baking under a veil of Pecorino. As for the stems, they are delicious roasted: I boil them just a few minutes, then roast them with olive oil and grated Parmigiano, covered snugly under a sheet of parchment paper, for 10 minutes at 325 degrees. And I often prepare colorful beet greens and cheese ravioli, as below, napped in a light tomato sauce.

Even though the ingredient list looks daunting, the preparation is actually quite easy, so try this the next time you have beet greens at home. And if you have spinach but no beet greens, that works too!


Serves 6

For the dough:

  • 2 and ¼ cups unbleached all-purpose flour, plus extra for the counter and trays
  • ¼ teaspoon salt
  • 3 large eggs

For the filling:

  • ½ pound fresh beet greens (or spinach leaves), washed and finely chopped
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon freshly grated nutmeg
  • ¾ pound fresh whole-milk Ricotta
  • 1 cup freshly grated Pecorino Romano

For the egg wash:

  • 1 large egg, beaten to blend

For the sauce:

  • 1 tablespoon extra-virgin olive oil
  • 12 basil leaves
  • 8 large ripe plum tomatoes or 4 large beefsteak tomatoes, peeled, seeded, and diced (about 3 cups diced)
  • ¼ teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

To cook the ravioli and serve:

  • 2 tablespoons salt
  • 2 tablespoons extra-virgin olive oil
  • ½ cup freshly grated Pecorino Romano
  • 1/2 cup basil leaves, cut into fine strips

Make the dough: Mix the flour and salt on a counter and shape into a mound. Make a well in the center and add the eggs to the well. Using your fingertips, work the flour into the eggs, then gather into a dough and knead by hand; add a little water if the dough is too dry or a little flour if it is too moist. Knead for 10 minutes, or until smooth, then shape into a ball, wrap in plastic, and let rest 30 minutes.

Meanwhile, make the filling: Bring 6 quarts of water to a boil. Add the beet greens (or spinach) and cook 5 minutes, or until soft. Remove with a slotted spoon to a bowl of cool water and drain. Squeeze dry and chop. Reserve the pot of boiling water to cook the ravioli later.

Combine all the ingredients for the filling in a bowl, stir in the chopped boiled beet greens, and adjust the salt to taste if needed. Set aside.

Assemble the ravioli: Cut the dough into 4 pieces. Working with 1 sheet at a time and keeping the others covered, roll each piece out into a thin sheet using a pasta machine; the sheets should be nearly transparent after rolling. Be sure to lightly dust the sheets of pasta with flour every time you roll them through the pasta machine or they may stick or tear.

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Brush 2 of the lasagna sheets lightly with the egg wash. Arrange the filling in small mounds about 1 inch apart on the 2 lasagna sheets you just brushed with the egg wash. Top with the remaining 2 lasagna sheets. Use your hands to press out any air pockets around the filling and seal the edges well. Cut into squares using a fluted pastry wheel. Spread the ravioli out on a lightly floured tray in a single layer and refrigerate until needed, covered with a clean, dry towel. (The ravioli can be shaped up to 24 hours ahead and refrigerated, covered with a clean kitchen towel, or they can be frozen for up to 1 month; if you freeze the ravioli, do not defrost them before dropping them into the boiling water, but allow 1 extra minute for cooking.)

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Make the sauce: Place the olive oil and basil in a 10-inch saucepan. Cook over medium heat for 1 minute, or until the basil releases its aroma, then add the tomatoes, salt, and pepper. Bring to a gentle boil. Cover and simmer 25 minutes. Taste and adjust the seasoning. If the suace is soupy, cook it, uncovered, for a few minutes. If it is too dry, add a bit of cool water to loosen it.

Cook the ravioli: Return the reserved beet greens cooking water to a boil. Drop in the ravioli and the 2 tablespoons of salt and cook until al dente, about 4 minutes. Remove to a heated platter with a slotted spoon (reserve 1 cup of the pasta cooking water). Gently toss the ravioli with the tomato sauce, add the olive oil, sprinkle with the Pecorino, and stir very gently since the ravioli are delicate. If needed, thin out the sauce with some of the reserved pasta cooking water.

Serve immediately, sprinkled with the basil.

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Main Course: Vegetarian

Ricotta-Quinoa Cakes with Summery Tomato-Corn Salsa

I don’t eat quinoa because it is healthy.   I eat it because I like it, and because it is versatile, and has a fun, popping texture. The fact that it is healthy is a plus. I would never eat something that was good for me if I didn’t truly enjoy it; I think most good food is healthy anyway, and becomes even better for you if you draw pleasure from eating it.

I usually start off any quinoa recipe by rinsing my quinoa thoroughly to get rid of the bitter saponins that coat it (I prefer the red for its nuttier taste, my husband the white for its lighter flavor) . Then I drain it, plop it in a saucepan with double the amount of water, throw in a  crushed garlic clove, a bay leaf, a sprinkle of salt, and a bit of freshly ground black pepper. When the water comes to a boil, I cover the pan and simmer the quinoa until the grains are swollen and all the water is absorbed, about 15 to 20 minutes.  Then the quinoa can be eaten hot, instead of rice or potatoes or any other starch; cooled and transformed into a salad with bits of feta cheese, diced tomatoes, charred peppers, and olive oil; flavored with plenty of herbs and folded into lettuce leaves for a refreshing bite; or bound with a bit of egg as below and pan-fried into delectable little cakes, so good with a fresh salsa of summer corn and ripe tomatoes.

Since I especially love quinoa with peas (they add such a sweet note and vibrant color), I often add about 1 cup of thawed petite peas to the quinoa in the last 3 minutes of simmering, as I did for the recipe below. The recipe here yields enough quinoa for several dishes; you only need one-quarter of the total amount for the quinoa cakes, so experiment with the rest.

Try swapping these quinoa cakes for the meat patties in your burgers at your next barbecue. I think even the carnivores would enjoy them; my husband did!

Serves 2 as a main course, 4 as an appetizer

For the quinoa:

  • 1 cup red quinoa, rinsed several times and drained
  • 2 cups water
  • 1 bay leaf
  • 1 crushed garlic clove
  • 1/4 teaspoon sea salt, plus extra if needed
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup thawed petite peas

For the cakes:

  • one-quarter of the cooked quinoa (see above)
  • 1 large egg
  • 1/3 cup fresh whole-milk Ricotta
  • 1 teaspoon minced marjoram, mint, or sage (I prefer marjoram)
  • 1/4 teaspoon sea salt, plus extra to taste
  • 1/8 teaspoon freshly ground black pepper

For the salsa:

  • 1 ear fresh corn, shucked, silk removed
  • 1 ripe tomato, cut into 1/4-inch cubes
  • 1/4 teaspoon sea salt, plus extra to taste
  • 1/8 teaspoon freshly ground black pepper

To cook and serve:

  • 4 teaspoons extra-virgin olive oil
  • 1/8 teaspoon sea salt

Make the quinoa: Place the rinsed and drained quinoa, the water, bay leaf, garlic, salt, and pepper in a 1-quart pot. Set over medium heat and bring to a boil. Cover, lower the heat to simmer, and cook 15 minutes, then add the peas and cover again. Cook another 3 minutes, or until the quinoa is tender and the water has been absorbed. Remove from the heat and keep covered for 10 minutes. Discard the bay leaf and adjust the salt if needed.

Transfer one-quarter of the cooked quinoa to a bowl. Reserve the rest for another use (see introductory notes for additional ideas).

Make the cakes: Add the egg, Ricotta, marjoram, salt, and pepper to the measured quinoa. Stir well.

Make the salsa: Bring 2 cups of water to a boil. Drop in the corn. Cook 3 minutes, then drain, cool, and cut the kernels off the cob. Toss with the tomato, salt, and pepper, and taste for seasoning; adjust as needed.

Cook the cakes: Warm a 10-inch non-stick skillet over medium heat for 2 minutes, or until hot but not smoking. Brush with 2 teaspoons of the olive oil.

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Divide the quinoa cake mixture into 4 equal parts and drop into the hot skillet, shaping it into 4 even pancakes. Cook 3 minutes, or until golden brown on the bottom and starting to set on the top. Brush the tops with the remaining 2 teaspoons of the olive oil. Flip and cook until golden brown on the other side.

Place on a platter. Sprinkle with the salt. Serve hot, topped with the salsa.

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Appetizer

Potato Pancakes with Ricotta-Basil Pesto

These pancakes are neither crispy nor light. Rather, they are moist and fluffy, with delicately browned exteriors and a sweet, pure potato flavor. There are no eggs added, no flour, no leavening agents; they are essentially mashed potato patties browned in a hot skillet. I love them as a simple first course, but they also make a lovely side dish to roasted meats or poultry, and are very satisfying with assorted cheeses, cured meats, and a light green salad as a main course.

For the pancakes:

  • ½ pound Yukon Gold potatoes, peel on (2 small potatoes or 1 large potato)
  • ½ teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil, plus extra for brushing onto the spatula

For the pesto:

  • ¼ cup fresh whole-milk Ricotta
  • ½ cup packed basil leaves, washed thoroughly and dried
  • 1 garlic clove, peeled
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Make the pancakes: Place the potatoes in a pot and cover with cool water. Bring to a boil and cook until tender when pierced with a knife, about 25 minutes for small potatoes or 40 minutes for large potatoes. Drain and cool to room temperature, then peel and coarsely grate on the large holes of a box grater. Set aside until completely cool; ideally, let the grated potatoes rest at room temperature, uncovered, for 4 hours (or up to 12 hours) before cooking the pancakes, so the potatoes have a chance to dry out a bit; this will make the pancakes lighter.

Meanwhile, make the pesto: Place all the ingredients in a food processor and process until smooth. Taste for salt and adjust if needed. The pesto will be quite thick, which is intentional; if you prefer a more fluid pesto, as for coating pasta, add more extra-virgin olive oil with the motor of the food processor running until you achieve a consistency you like. Refrigerate the pesto until needed (up to 12 hours), covering the top tightly with plastic wrap so the pesto does not darken.

When you are ready to cook, add the salt and pepper to the potatoes. Mix to combine. Taste and adjust if needed; it is likely that they will need more salt. Compact the potato mixture into 4 even mounds on a plate and press with your hands to flatten.

Bring the pesto to room temperature when you are ready to serve, so its flavor is not muted by the cold of the refrigerator.

To cook the pancakes: Brush both sides with the olive oil. Warm a 12-inch nonstick skillet over a medium-high flame for 2 minutes, or until quite hot but not smoking. Add the potato pancakes and press gently with a wide spatula (brush the spatula first with olive oil to prevent it from sticking to the potatoes) to compact further into flat pancakes. Cook 5 minutes, or until golden brown and crisp on the bottom. Turn and cook another 5 minutes, or until golden brown and crisp on the bottom. Serve hot, with the pesto.

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Pizza

Crispy-Crust Pizza with Sausage and Ricotta

I had an excess of fresh ricotta and some spicy Italian sausage in the refrigerator this week and decided to build two meals around these ingredients: the pizza here, and a fabulous spaetzle. If your ricotta is runny and wet, set it in a strainer over a bowl to drain off water for a few hours in the refrigerator before using, or the pizza will be soggy once baked.

When making pizza, allow overnight rising for the dough to develop good flavor. Don’t rush the process and you will be rewarded with a memorable pizza with truly artisanal taste. I find baking the pizza on parchment directly on a hot baking stone is much easier than sliding pizza off a pizza peel onto a baking stone, and the difference in the crispness of the crust is not discernible.

To learn more about making pizza from scratch, join me in our upcoming pizza workshop on September 6 at noon.

Serves 2 as a main course, 4 as an appetizer

For the dough:

  • 2 cups unbleached all-purpose flour, plus extra as needed
  • 1/2 teaspoon instant yeast
  • 1 teaspoon fine sea salt
  • 3/4 cups room-temperature water, plus extra as needed
  • extra-virgin olive oil for greasing the bowl

For the topping:

  • 2 teaspoons extra-virgin olive oil
  • 1/2 cup canned chopped Italian plum tomatoes (preferably San Marzano)
  • 1/4 teaspoon fine sea salt
  • 1/2 pound fresh whole-milk Ricotta
  • 1/4 pound spicy Italian sausage, casings removed, finely crumbled
  • 6 basil leaves, cut into fine strips

Make the dough: Mix the flour, yeast, and salt in a food processor. With the motor running, add enough room-temperature water (about 3/4 cups) to make a soft dough that rides the blade. Process for 45 seconds. Add a little water if the dough is dry or a little flour if it is sticky. The dough should be soft and slightly sticky; if you add too much flour, or not enough water, the pizza will be dense and heavy.

Lightly oil a bowl, place the dough in it, shape into a ball, and cover with plastic wrap. Let rise at room temperature for 30 minutes, then refrigerate overnight. When you are ready to shape the dough, return the dough to room temperature before cutting it and shaping it.

About 1 and 1/2 hours before you are ready to bake, preheat the oven with a baking stone on the bottom rack to 550 degrees (if your oven only goes to 500 degrees, that is fine too). The baking stone needs to get VERY hot for at least 1 hour before you bake your first pizza on it.

Cut the dough into 2 pieces. Shape into 2 balls on a lightly floured counter. Cover and let rest for 30 minutes (this allows the gluten to relax, making stretching easier). Using your hands, shape into 12-inch circles; the edges should be slightly higher than the center.

Top the pizza: Place 1 dough circle on a lightly floured piece of parchment paper. Place the parchment paper on an upturned baking sheet. Rub with 1 teaspoon of the olive oil. Top with 1/4 cup of the tomatoes and spread gently with the back of a spoon. Season with 1/8 teaspoon of the salt.

Top with half of the ricotta and then finally with half of the sausage; be sure the sausage is in tiny pieces as it needs to cook through in just a few minutes in the oven.

Use the upturned baking sheet to transfer the pizza (still on its parchment paper) to the baking stone in the oven. (In other words, use the upturned baking sheet almost like a pizza peel, to slide the parchment paper and pizza into the oven quickly).

Bake in the preheated oven for 8 minutes, or until the crust is crisp and browned around the edges and the sausage is cooked. Top with half of the basil. Continue in the same manner with the remaining ingredients and serve each pizza as it emerges from the oven.

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Fresh Pasta

Rosemary Spaetzle with Ricotta and Sausage

Spaetzle are tiny egg gnocchi made across Europe, especially Hungary, Austria, and Germany. They are typical of Trentino-Alto Adige, a region in Italy’s northwest that was under Austro-Hungarian rule. I often make spaetzle when I am short on time and still want a fresh pasta. They are easy to make, as long as you have a spaetzle machine (more on that later): just whisk an egg and some milk into flour, beat until smooth, and pour through the spaetzle machine into gently boiling water. When the spaetzle bob to the surface, they are ready to scoop up and toss with whatever you like: olive oil and grated Parmigiano; crushed poppy seeds and Ricotta Salata; melted butter, sugar, and cinnamon for a sweet treat; the herb-infused juices from a roast veal or chicken; or the savory sausage sauce below. One thing I do not suggest with spaetzle is a heavy tomato-based sauce, which would overwhelm the delicate flavor of the gnocchi itself. Spaetzle are also an excellent accompaniment to hearty stews and roasted meats.

There are many Spaetzle machines on the market, and some work better than others. Some people like to use a spaetzle press, which looks like a potato ricer. Other people opt for the machine that has a sliding box set atop what looks like a box grater; I prefer this model. Mine is all stainless steel and, as long as I wash it before the batter dries on it, takes just minutes to clean. I toss the machine into a sinkful of warm, soapy water while the spaetzle cook, then wash it easily afterwards.

When making spaetzle to serve with sweet embellishments, omit the pepper and rosemary in the batter, and add a pinch of freshly grated nutmeg instead.

Serves 2 as a main course, 4 as an appetizer

For the spaetzle:

  • 1 cup unbleached all-purpose flour
  • ¼ teaspoon plus 1 tablespoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon minced fresh rosemary
  • 1/3 cup plus 1 tablespoon 2% or whole milk

For the sauce and to serve:

  • 1 teaspoon extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon fennel seeds
  • ¼ teaspoon chili flakes (optional)
  • ½ pound hot Italian sausage, casings removed and crumbled
  • Salt as needed
  • Freshly ground black pepper as needed
  • ¼ pound fresh whole-milk Ricotta

Make the spaetzle: Place the flour, 1/4 teaspoon of the salt, the pepper, and rosemary in a bowl. Mix well with a whisk. Make a well in the center and add the egg to the well. Start whisking the egg into the flour while you pour in the milk little by little. The aim is to have a perfectly smooth batter, so whisk vigorously when all the milk has been added. Whisking thoroughly also activates the gluten, making the spaetzle lighter when cooked. If not using right away, cover and set aside for up to 12 hours in the refrigerator; return to room temperature before cooking.

Make the sauce: Place the olive oil, garlic, fennel seeds, and chili flakes if using in a 12-inch skillet. Set over medium heat and cook until just aromatic, about 2 minutes. Watch that the garlic does not burn. Add the crumbled sausage and cook, stirring often to break it up into small pieces, until browned all over, about 5 minutes. Remove from the heat until you are ready to serve; the sauce can be made to this point up to 2 hours ahead.

Bring 4 quarts of water to a boil. Add the remaining tablespoon of salt and, using a spaetzle machine, drop the spaetzle into the boiling water. Cook until the spaetzle bob to the surface, about 1 minute, then drain, reserving 1 cup of the cooking water.

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Spoon the spaetzle into the sausage in the skillet. Add the reserved cooking water and sauté over high heat 1 minute, or until the flavors have melded.

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Taste for seasoning and adjust, adding salt and pepper as needed. Serve hot, scattering dollops of Ricotta over the spaetzle here and there so you can combine the Ricotta with the spaetzle as you eat.

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Main Course: Vegetarian

Wild Rice and Ricotta Fritters with Scallions

These wild rice fritters are amazing. I had some leftover steamed wild rice last week from a recipe I was testing, and my husband suggested I make fritters with it. We talked about various options (adding some grated zucchini or sliced mushrooms, or incorporating shrimp), then landed on just the right combination to allow the sweetness of the rice to shine through: fresh, milky Ricotta, sliced scallions, and just enough egg and flour to bind everything.

The fritters will stick to your spatula when you try to compress them unless you brush the spatula with olive oil first. Compressing the fritter mixture is key to success, as it exposes more of the batter to the hot pan, making for extra crispy-on-the-outside, soft-on-the-inside fritters. Don’t overcook the fritters or they will dry out: when they feel firm and are golden on both sides, they are ready.

Turn these fritters into a rich main course by making them larger and topping them with a dollop of fresh tomato sauce and a poached egg.

Note: If you’ve never steamed wild rice, it’s easy: rinse 1/2 cup of wild rice, then place in a heavy pot. Add 1 and 1/2 cups of cool water and 1/4 teaspoon of salt. Bring to a boil, uncovered. Then lower the heat to simmer, cover with a tight-fitting lid, and cook 45 minutes, or until the rice is swollen, some of the grains have unfurled, and the rice is tender to the bite. Let rest 10 minutes, covered, then enjoy as a side dish or in the recipe below. Some wild rice varieties require more water, others less; there is no way to know ahead but 3 cups water to 1 cup rice is usually enough. If the rice is still raw when all of the water has been absorbed, add more water and continue cooking until done; if there is leftover water in the pot when the rice is ready, drain off the excess water.

Serves 2 as a main course, 4 as an appetizer

  • 1 and 1/3 cups cooked wild rice, cooled to room temperature
  • 1 large egg
  • 6 scallions, white and green parts, thinly sliced
  • 2/3 cup whole-milk Ricotta
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup unbleached all-purpose flour
  • 4 teaspoons extra-virgin olive oil, plus extra for brushing the spatula

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In a bowl, combine the cooked wild rice with the egg, scallions, Ricotta, salt pepper, and flour. Mix thoroughly. If the wild rice was not salted during cooking, add more salt to compensate; about 1/4 teaspoon more should do the trick.

Heat a 12-inch nonstick skillet over medium-high heat and add 1 teaspoon of the olive oil. After 1 minute, spoon in half of the egg mixture in small mounds, making 4 fritters. Flatten with a spatula (I find it easier if you brush the spatula with olive oil to prevent sticking) and brush the tops with 1 teaspoon of the olive oil. Cook until golden on the bottom, about 3 minutes, then flip and cook until the other side is also golden and the fritters are set. Remove to a plate.

Repeat with the remaining wild rice mixture and olive oil. Serve hot.

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Main Course: Meat

Roasted Cabbage Bundles Stuffed with Pork and Ricotta

Unlike most stuffed cabbage dishes, these bundles are not at all heavy or rich; they are quite light, thanks to the addition of fresh Ricotta to the stuffing. I’ve never been a big fan of stuffed cabbage in tomato sauce, so I cook these bundles with a splash of homemade chicken or beef broth and plenty of sliced onions for sweetness.

Roasting the bundles covered for the majority of the cooking time keeps them nice and moist; uncovering them and raising the oven temperature in the last few minutes gives them a glorious browned top and crunchy exterior that contrasts nicely with the tender inner layers.

Serve 3 bundles per person as a main course, or just one per person as a palate-teaser at the start of a meal. The bundles can be assembled a day before roasting; pour on the broth just before slipping them into the oven.

Serves 2 as a main course, 6 as an appetizer

  • 1 teaspoon extra-virgin olive oil
  • 1 large yellow onion, thinly sliced
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 6 large Savoy cabbage leaves (preferably outer leaves)
  • ¼ pound fresh whole-milk Ricotta
  • ¼ pound lean ground pork shoulder
  • ¼ cup (1 ounce) freshly grated Pecorino Romano
  • 2 garlic cloves, minced
  • ¼ cup minced Italian parsley
  • ½ teaspoon ground fennel seeds
  • ¼ teaspoon chili flakes
  • ½ cup chicken or beef broth

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Preheat the oven to 375 degrees (preferably set on convection). Brush a 9-inch round pyrex baking dish with the olive oil. Place the onion in the dish. Season with ¼ teaspoon of the salt and 1/8 teaspoon of the pepper; toss well and set aside.

Bring 2 quarts of water to a boil. Add the cabbage leaves; cook 3 minutes, or until the cabbage leaves are tender and pliable. Rinse under cool water and drain well, then gently blot dry.

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In a bowl, stir together the Ricotta, pork, Pecorino, garlic, parsley, fennel seeds, chili, ¼ teaspoon of the salt, and the remaining 1/8 teaspoon of pepper.

Arrange the cabbage leaves in a single layer on a large sheet of parchment paper on the counter. Place one-sixth of the pork mixture on the lower part of each cabbage leaf. Wrap each leaf around the filling, first bringing up the bottom, then folding over each of the two sides.

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Roll each into a neat bundle. Place seam side down in the dish on top of the onions. Pour in the broth and season the top with the remaining ¼ teaspoon of salt.

Cover with aluminum foil or parchment paper and roast in the preheated oven 30 minutes. Uncover, raise the oven temperature to 425 (preferably set on convection), and roast until golden brown and crisped on top, about 5 more minutes. Serve hot, spooning the pan juices and onions over the cabbage bundles.