Posted in Recipes

Lentil Soup with Sausage and Ricotta

I was getting ready to plate our dinner (featured above)—BBQ Brisket, a recipe from a favorite new cookbook, “Earth To Table Every Day,” when Susan called out to me, “Bruce. Nick Stellino is about to come on TV and he’s making soups.”

We love watching him on TV; “the storyteller in the kitchen.” And what a great storyteller he is.

One of the soups he featured is his lentil soup with sausage and ricotta. Inspired by the simple ingredients, I made it the day after we enjoyed our BBQ Brisket. Here’s his recipe:

Posted in Recipes

Spinach and Ricotta Meatloaf

I have made hundreds of meatloaves over the years, each probably a little different than the previous one. Last night’s was exceptional. Spinach and Ricotta Meatloaf.

I didn’t follow a recipe for this. Honest. I made it up as I went along. And as I said, I have made hundreds of meatloaves over the years. Read about one here and here

But to the best of my memory, I combined:

1 1/4 pound ground meat
1 beaten egg
1 cup of milk soaked homemade rye bread pieces
1 cup store-bought bread crumbs
1/2 + cup ricotta
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2+ cups chopped baby spinach
1 carrot grated
1 stalk celery diced
2 tablespoons chopped parsley

I put sliced tomatoes on top instead of ketchup because why not 🙂

I baked at 350 for about an hour. Served with mashed potatoes and mushroom gravy. And roasted broccolini.

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Posted in Food Photography, Inspiration, Recipes

Pappardelle with Pea Basil Pesto and Ricotta

Delicious!

Ingredients

  • 1 teaspoon kosher salt, plus more for pasta water
  • 1 pound spelt fusilli (I used DeCecco Pappardelle.)
  • 3/4 cup fresh or frozen and thawed peas
  • 4 cups packed basil
  • 1/3 cup pine nuts
  • 3/4 cup grated Parmigiano-Reggiano
  • 1 garlic clove, pressed
  • 1/2 cup olive oil
  • 1 cup low-fat ricotta
  • 1/2 lemon, zested and juiced

Directions

  1. Bring a large pot of water to a boil and add a large pinch of salt. Cook the fusilli/pappardelle until al dente, following package directions. Drain, reserving a few cups of cooking water.
  2. Add peas, basil, pine nuts, Parmigiano-Reggiano, garlic, and 1 teaspoon salt to a food processor and pulse to combine. Stream in olive oil and blend until smooth.
  3. In a small bowl stir together the ricotta, half the lemon zest, and the lemon juice.
  4. Add pesto to a large saute pan over low heat. Use a ladle to add small amounts of pasta water to loosen it. Add cooked pasta and additional pasta water as needed, tossing and stirring until coated.
  5. Divide pasta among 4 plates. Top each with a spoonful of lemon ricotta and a quarter of the remaining lemon zest.

Note

  • Recipe by Ali LaRaia, the chef and cofounder at The Sosta in New York City. Based on the recipe in Shape Magazine. I also made tiny meatballs that I added to the pasta.

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