user_deleted, posts by tag: italian - LiveJournal (original) (raw)

| | INGREDIENTS Cacio e pepe orignaole/originalSpaghetti 240 g Pecorino romano/Pecorino cheese 300 gAcqua/Water 30 mlPepe nero/Black pepper 2 g toast the black pepper and let it cool before grinding it.cook the dried pasta in salted water.2 pots and 1 pan - one to cook pasta, one to set aside the pasta water at a lower temp for the sauce, and the pan for the sauce.put the grated cheese in the pan, off heat. add the pepper. add the separated pasta water. mix with spatula. **do not let the cheese-pasta water go above 70C/158F or else the cheese will turn stringy. strain the pasta. do not strain the pasta directly in the cheese-water or else the sauce will get too hot.mix the pasta into the sauce.now you can turn on the heat to thicken the sauce, do not go past 70C/158F.take off the heat. add some grated cheese. plate. add more grated cheese.https://www.youtube.com/watch?v=U4eaNqTbDDAItaliaSquisita videoTags:cheeses, italian, pasta FRIGGIONE, the Italian Onion SpreadTO MAKE FRIGGIONE:-thinly slice 2.5 kg (5.5 lbs) of white or yellow onions-toss onions in a large bowl with 1 tsp salt and 1 tsp sugar-let sit for 4 hours, stirring occasionally-put onions in a pot on the stove over low heat and cook for 2 hours-add 200 grams (3/4 cup) canned tomatoes, and stir-cook for another 30 minuteshttps://youtu.be/HTdK0M7uavoTags:condiment, italian, slow, tomato ITALIAN CHOCOLATE CUSTARD WITH AMARETTI (BONET ALLA PIEMONTESE) APPEARS IN SEPTEMBER-OCTOBER 2018 Amaretti are crisp, airy Italian cookies with an almond flavor. In this elegant dessert from Italy's Piedmont region, the cookies are crushed, then soaked and baked into a cocoa-enriched custard. A layer of caramel on the bottom of the pan becomes a sauce once the dessert is unmolded, similar to crème caramel or flan. During baking, the amaretti crumbs rise to the surface of the custard and form a cake-like layer that, after inverting, becomes the base of the dessert. Coffee heightens the chocolatey flavor and a bit of dark rum adds a subtle bite that balances the sweetness. If you can’t find amaretti, substitute an equal amount of Stella D’oro Almond Toast. To crush the cookies, place them in a heavy-duty zip-close bag and bash them gently with a rolling pin. Either Dutch-processed or natural cocoa works in this recipe.6 servings107 grams (½ cup) plus 71 grams (⅓ cup) white sugar1 1/2 cups heavy cream1/2 cup brewed coffee100 grams (1 cup) finely crushed amaretti cookies, plus crushed amaretti cookies to serve35 grams (⅓ cup) unsweetened cocoa powder3/4 teaspoon kosher salt3 large eggs, plus 3 large egg yolks2 tablespoons dark rum Heat the oven to 350°F with a rack in the middle position. In a medium saucepan, combine ¼ cup water and 107 grams (½ cup) sugar. Cook over medium, occasionally swirling the pan, until the sugar has dissolved, 3 to 4 minutes. Increase to medium-high and cook, gently swirling the pan, until the caramel is lightly smoking and dark amber in color, about 4 minutes. Carefully pour it into a 9-by-5-inch metal loaf pan and gently tilt to coat the bottom of the pan; set aside. Pour the cream and coffee into the now-empty pan and bring to a bare simmer over medium. Add the crushed amaretti and whisk until the crumbs are softened, about 1 minute. Remove from the heat and set aside. In a large bowl, whisk together the remaining 71 grams (⅓ cup) sugar, the cocoa, and salt. Whisk in the eggs, yolks and rum. While whisking, gradually add the hot cream mixture. Pour the mixture into the caramel-lined loaf pan, then set the pan in a 9-by-13-inch baking dish. Pour enough room-temperature water into the outer baking dish to come about halfway up its sides, then carefully transfer to the oven. Bake until the center of the custard jiggles slightly when the loaf pan is gently shaken and a paring knife inserted at the center of the custard comes out mostly clean, 50 to 55 minutes. Carefully remove the loaf pan from the water bath and set on a wire rack. Remove the baking dish from the oven and discard the water bath. Let the custard cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 1 day. To serve, fill a 9-by-13-inch baking dish with about 1 inch of hot tap water. Uncover the loaf pan, place in the baking dish and let stand for about 5 minutes. Run a paring knife around the inside of the pan to loosen the custard. Invert onto a serving platter, then lift off the pan. Garnish with additional crushed amaretti. Cut into slices and serve.Tip: Don’t let the custard mixture cool before baking or the timing will be off. The baking time may also be affected by the temperature of the water in the water bath, so make sure to use room-temperature, not hot or boiling, water. Don't be surprised if a little caramel remains in the pan after the custard is unmolded; this is normal.https://www.177milkstreet.com/recipes/italian-chocolate-custard-with-amaretti-bonet-alla-piemontese?allow_token=ff058b7c-27b0-4cd3-8530-f9a40a13e41bTags:chocolate, dessert, egg, italian AMALFI-STYLE LEMON CAKEgiovanna Aceto, whose family owns a generations-old lemon farm on the Amalfi Coast of Italy, showed us how to make torta al limone, a simple lemon cake popular throughout the region. Naturally, Aceto used farm-grown lemons, a variety called sfusato amalfitano that mature to the size of softballs; the fruits are wonderfully fragrant and have a subtle sweetness. Lucky for us, in recipes such as torta al limone, regular supermarket lemons work perfectly well, as their tartness can be offset by adding a little more sugar. Lemon zest perfumes the cake, then a lemon syrup is poured on after baking to keep the crumb moist and add a layer of tangy-sweet flavor. We use a Bundt pan as a substitute for the conical fluted pan that Aceto uses for her torta. The fastest, simplest way to prep the Bundt pan is with baking spray, which is similar to cooking spray, but with added flour. Alternatively, mix 2 tablespoons melted butter and 1½ tablespoons flour, then brush the mixture onto the pan, making sure to coat all the peaks and valleys.10-12 servings428 grams (2 cups) white sugar, divided2 tablespoons grated lemon zest, plus ¾ cup lemon juice260 grams (2 cups) all-purpose flour2 teaspoons baking powder1/2 teaspoon table salt198 grams (14 tablespoons) salted butter, room temperature3 large eggs, room temperature1/2 cup whole milk, room temperature Heat the oven to 350°F with a rack in the middle position. Mist a 12-cup nonstick Bundt pan with baking spray. In a small saucepan, combine 214 grams (1 cup) of sugar and the lemon juice. Cook over medium-high, stirring, until the sugar dissolves, 4 to 5 minutes. Pour into a 2-cup glass measuring cup or small bowl; you should have about 1¼ cups syrup. Cool while you make and bake the cake. In a medium bowl, whisk together the flour, baking powder and salt. In a stand mixer with the paddle attachment, beat the remaining 214 grams (1 cup) sugar and the lemon zest on medium until fragrant, 1 to 2 minutes, scraping the bowl once or twice. Add the butter and beat on medium-high until the mixture is light and fluffy, scraping the bowl as needed, 3 to 5 minutes. With the mixer running on low, add the eggs one at a time, beating until combined after each addition and scraping down the bowl as needed. Increase to medium and beat until well aerated, about 3 minutes. With the mixer running on low, add about one-third of the flour mixture followed by about half of the milk. Next, add about half of the remaining flour mixture, then the remaining milk and finally the remaining flour mixture. Mix on low until just combined, about 1 minute. Fold the batter a few times with the spatula to ensure no pockets of flour remain; the batter will be thick. Scoop the batter into the prepared pan and spread in an even layer. Bake until golden brown and a toothpick inserted into the cake about 2 inches from the edge comes out clean, 35 to 40 minutes. Cool in the pan on a wire rack for 10 minutes. Poke the cake with a toothpick every ½ inch or so, inserting the toothpick as deeply as possible into the cake. Slowly pour half of the syrup evenly over the cake, then let stand for about 5 minutes to allow the syrup to soak in. Slowly pour the remaining syrup onto the cake, then cool for 30 minutes. If the cake looks stuck to the sides in any spots, including the center tube, carefully loosen those areas by inserting a thin-bladed knife between the cake and the pan. Invert the cake onto a platter, lift off the pan and cool to room temperature.Tip: Don’t forget to grate the zest before juicing the lemons; grating is much easier when the fruits are whole. Also, don’t allow the cake to cool for more than about 10 minutes before the first application of syrup. Absorption is better and more even when the crumb is warm. But after pouring on the second half of the syrup, don’t let the cake cool for longer than 30 minutes or it may be difficult to remove it from the pan.https://www.177milkstreet.com/recipes/amalfi-style-lemon-cake?allow_token=aef78500-1c42-4556-a702-e5ad0d2b88af&utm_source=Free%20Recipes%20-%20Non-Members&utm_medium=email&utm_campaign=Free%20This%20Week%20-%20NonMembers%20-%20Tuscan%20Potatoes%20%282022-01-10%29&_kx=KJiQ_Dz4xv4lOc4Xj_tdMExEnT1JvVSg52u6O1yVncFXkaPrSs55ZSqVVcSrc-IO.Vdqjt7Tags:cake, dessert, italian, lemon Rosticciana (Tuscan Grilled Pork Ribs) SERVES 4 to 6 To re-create juicy, deeply porky, chewy-tender rosticciana, we started by removing the tough, papery membranes from two racks of St. Louis–style spareribs. Cutting the ribs into two-rib sections creates more surface area for flavorful browning, and salting them for an hour prior to grilling ensures that they cook up juicy and well seasoned. Grilling the ribs over a medium-hot (rather than blazing) fire also helps prevent the meat from drying out, as does removing them from the fire when their temperature reaches between 175 and 185 degrees—and they still come off the fire in about 20 minutes. Drizzling the pork with a vinaigrette made from minced rosemary and garlic (microwaved in olive oil first to mellow their flavors) and lemon juice balances its richness without obscuring its meaty flavor. Ribs2 (2½- to 3-pound) racks St. Louis–style spareribs, trimmed, membrane removed, and each rack cut into 2-rib sections2 teaspoons kosher salt1 tablespoon vegetable oil1 teaspoon pepperVinaigrette¼ cup extra-virgin olive oil2 garlic cloves, minced1 teaspoon minced fresh rosemary2 tablespoons lemon juice BEFORE YOU BEGINWhen portioning the meat into two-rib sections, start at the thicker end of the rack. If you are left with a three-rib piece at the tapered end, grill it as such. Take the temperature of the meat between the bones. INSTRUCTIONSFor the ribs: Pat ribs dry with paper towels. Rub evenly on both sides with salt and place on wire rack set in rimmed baking sheet. Let stand at room temperature for 1 hour. For the vinaigrette: Combine oil, garlic, and rosemary in small bowl and microwave until fragrant and just starting to bubble, about 30 seconds. Stir in lemon juice and set aside. For a charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high. Clean and oil cooking grate. Brush meat side of ribs with oil and sprinkle with pepper. Place ribs meat side down on grill. Cover and cook until meat side begins to develop spotty browning and light but defined grill marks, 4 to 6 minutes. Flip ribs and cook, covered, until second side is lightly browned, 4 to 6 minutes, moving ribs as needed to ensure even browning. Flip again and cook, covered, until meat side is deeply browned with slight charring and thick ends of ribs register 175 to 185 degrees, 4 to 6 minutes. Transfer ribs to cutting board and let rest for 10 minutes. Cut ribs between bones and serve, passing vinaigrette separately.https://www.americastestkitchen.com/recipes/11517-rosticciana-tuscan-grilled-pork-ribs?pac=aXdRLm%2BKJLImu6a3AVefvexyTS93MhcchBvXrg1au1k=%0A&extcode=NSAKA07IG&utm_source=instagram&utm_medium=photo&utm_content=rosticciana&utm_campaign=atkinstagramTags:grill, italian, pork Instant Mashed Potato Gnocchi with Browned Butter SauceServes 4→ We developed this recipe using Idahoan Original Mashed Potatoes. Do not use flavored instant mashed potato flakes.→ It is important to knead the dough for the full 3 minutes in step 3, or it will be too tender and difficult to roll into ropes.2 cups (4 ounces) plain instant mashed potato flakes1 cup (5 ounces) all-purpose flour, plus extra for counter2 teaspoons plus ¼ teaspoon plus 1 tablespoon table salt, measured separately1½ cups plus 4 quarts water, measured separately1 large egg6 tablespoons unsalted butter, cut into six 1-tablespoon pieces1 tablespoon lemon juice, squeezed from ½ lemon 1 tablespoon chopped fresh parsley Grated Parmesan cheese, for serving (optional)12-inch skilletIn large bowl, whisk together potato flakes, flour, and 2 teaspoons salt. In medium bowl, whisk together 1½ cups water and egg.Add water mixture to potato flake mixture and stir with wooden spoon until fully combined and mixture forms dough ball, about 1 minute. Let sit for 3 minutes.Sprinkle extra flour on clean counter and coat your hands with extra flour. Transfer dough to floured counter and use your floured hands to knead until dough has texture of Play-Doh, about 3 minutes (lightly sprinkle counter with more flour if dough begins to stick). Lightly sprinkle dough with extra flour and let rest on counter for 5 minutes.Sprinkle rimmed baking sheet with extra flour. Use bench scraper to divide dough into 6 equal pieces.On very lightly floured counter, roll 1 piece of dough into ¾-inch-thick rope, about 18 inches long.Lightly sprinkle rope and bench scraper with extra flour. Use floured bench scraper to cut rope crosswise into ¾-inch squares.Transfer gnocchi to parchment-lined, lightly floured rimmed baking sheet. Repeat steps 5-7 with remaining dough pieces.Add remaining 4 quarts water to large pot. Bring to boil over high heat. While water heats, in 12-inch skillet, melt butter over medium-high heat. When butter is melted, reduce heat to medium-low.Cook, stirring constantly and scraping bottom of pan with clean rubber spatula, until butter solids turn golden brown and butter smells nutty, 6 to 8 minutes. Turn off heat and carefully slide skillet to cool burner. Carefully stir in lemon juice, parsley, and ¼ teaspoon salt (sauce will bubble and foam).When water is boiling, add remaining 1 tablespoon salt to to pot. Add gnocchi to spider skimmer and gently lower into boiling water. Repeat until half of gnocchi is added to pot (ask an adult for help). Cook, stirring gently with spider skimmer, until gnocchi float to top of water, about 1½ minutes. Use spider skimmer to transfer gnocchi to skillet with sauce. Return water to boil and repeat cooking with remaining gnocchi. Turn off heat.Place skillet over medium-high heat. Cook, stirring gently with rubber spatula, until heated through and gnocchi are well coated with sauce, about 2 minutes. Turn off heat. Serve, sprinkling individual portions with Parmesan cheese (if using).https://americastestkitchen.com/guides/test-recipes/instant-mashed-potato-gnocchi-with-browned-butter-sauce-kb?sk=7132363561837325AE7F5C200046ECFF&extcode=&sourcekey=&cds_response_key=&cds_tracking_code=&tag=&atc=&Survey_id=&mi_ecmp=Tags:friend of ci, italian, pasta, potato My Honest Review of Giada de Laurentiis’ Winter Minestrone SoupThis soup was as tasty as I hoped it would be. I loved the addition of pancetta, which lent just the right amount of flavor and saltiness to the broth. It didn’t detract from the abundance of vegetables, though. The Swiss chard gave heft to each spoonful and while I worried I would miss pasta, which is often an ingredient in minestrone, I found myself preferring the tender cubes of potatoes that took its place.It’s Giada’s smart trick of blending some of the beans that really made this soup special. While it did mean there were a few extra things to clean, it helped thicken the soup and gave it a really nice texture. Tossing a Parmesan rind into the soup while it simmered also gave it depth of flavor, which isn’t always the case with such quick-cooking recipes.This minestrone didn’t hold up quite as well as I expected it to, which is why I took a point off. The chard became a bit murky and the potatoes began to fall apart. It was still enjoyable to eat, but not quite the same. Regardless, it’s a recipe I definitely see myself making again.If You’re Making Giada de Laurentiis’ Winter Minestrone Soup, a Few TipsFeel free to use diced pancetta. The recipe calls for thinly sliced pancetta that you’ll coarsely chop. I asked the butcher at my local Italian market to slice some pancetta for me, but if you’re having trouble finding it, pre-diced pancetta is much easier to find in most grocery stores these days and can be used instead.Swap out the beef broth if you like. I personally don’t love the flavor of beef broth and have yet to come across a store-bought version that’s any good, so when I make this recipe again, I’ll use low-sodium chicken or vegetable broth in place of the beef broth. Whichever broth you choose, you can use 1 (32-ounce) carton instead of the 2 (14-ounce) cans, since there seem to be more carton options on shelves than cans.Use any hearty green. Chopped kale, mustard greens, or even baby spinach would be a nice replacement for the Swiss chard. If you opt for spinach, wait to add it until the point where you stir in the whole beans.https://www.thekitchn.com/giada-de-laurentiis-minestrone-soup-23269330Winter Minestrone4-6 servings2 tablespoons olive oil1 onion, chopped2 carrots, peeled, chopped2 celery stalks, chopped3 ounces thinly sliced pancetta, coarsely chopped2 garlic cloves, minced1 pound Swiss chard, stems trimmed, leaves coarsely chopped1 russet potato, peeled, cubed1 (14 1/2-ounce) can diced tomatoes1 fresh rosemary sprig1 (15-ounce) can cannellini beans, drained, rinsed2 (14-ounce) cans low-sodium beef broth1 ounce piece Parmesan cheese rind2 tablespoons chopped fresh Italian parsley leavesSalt and pepper Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes. Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.) Ladle the soup into bowls and serve.https://www.foodnetwork.com/recipes/giada-de-laurentiis/winter-minestrone-recipe-1942096Tags:italian, sausage, soup, vegetables My Honest Review of Marcella Hazan’s Minestrone alla RomagnolaI was feeling dubious as I made this recipe. Marcella calls for an enormous quantity of vegetables, and they just barely fit in my Dutch oven even before I poured the broth in. Plus, their vibrant colors quickly became muted as the soup simmered slowly.But friends, I wish I could share the scent that wafted from my kitchen over the course of those three hours of simmering. This humble minestrone was transformative. I had a Proustian moment when I opened the lid to give it a stir. It brought me straight back to the blustery day I arrived in Italy for my graduate program and my father and I stopped into a no-frills trattoria for lunch, weary from the stress of finding an apartment in a foreign country. The trattoria smelled like what you imagine the kitchen of an Italian nonna would: aromatic, savory, and full of so many good things you can’t quite place any one specific ingredient. This soup smelled exactly the same.In the recipe headnotes, Marcella says it’s “a soup of dense, mellow flavor that recalls no vegetable in particular, but all of them at once.” I didn’t understand this until tasting it. The mountain of vegetables did indeed cook down into a silky marriage of flavors and textures. There’s also an incredible amount of umami richness in each spoonful, thanks to the Parmesan rind. This is minestrone soup in its truest, most Italian form.If You’re Making Marcella Hazan’s Minestrone alla Romagnola, a Few TipsSkip soaking the zucchini and green beans. Unless your zucchini and green beans are very gritty, there’s no need to soak them. Just give them a good rinse like you do the other vegetables.Don’t be tempted to add garlic. I am very much on Team Garlic and would usually tell you to add it with abandon. However, I actually think garlic would ruin this soup’s subtleties. Let it shine without it.You can use a can of diced tomatoes. Marcella calls for 2/3 cup canned plum tomatoes with their juice. It was a little awkward to measure out this exact quantity from a can of whole peeled tomatoes, so I opted to use a 14-ounce can of diced tomatoes instead.Swap out the beef broth if you prefer. I made the recipe with a 32-ounce carton of low-sodium beef broth and 2 cups of water. I typically don’t like the taste of store-bought beef broth but the soup simmered for so long that none of the off-flavors I dislike were left, but I do think you could absolutely make this with chicken or vegetable broth instead. I plan to try this next time.https://www.thekitchn.com/marcella-hazan-minestrone-soup-23269319 1 lb Zucchini 1/2 cup Olive Oil 3 Tbs Butter 1 cup Onion, sliced very thin 1 cup Carrots, diced 1 cup Celery, diced 2 cups Potatoes, peeled & diced 1/2 lb Green Beans 3 cups shredded Cabbage 1 1/2 cups canned Cannellini Beans, drained 4 cups Beef Broth 2 cups Water Parmesan Rind 2/3 cup canned Plum Tomatoes, with juice 1/3 cup Parmesan, grated 1 Soak the zucchini in a large bowl of water at least 20 minutes. Drain and dice fine. Soak the green beans in water, drain, trim and dice. 2 In a large stockpot, mix the oil, butter and sliced onion. Turn the heat to medium-low and cook until onion wilts and becomes pale gold, but not darker. 3 Add the diced carrots and cook for 2 to 3 minutes. Then add the celery and cook 2 to 3 minutes. Add the potatoes and cook 2 to 3 minutes. Add the green beans and cook 2 to 3 minutes. Add the zucchini and cook 2 to 3 minutes. Add the shredded cabbage and cook for another 5 to 6 minutes. 4 Add the broth, water, cheese rind, and tomatoes with juice. Salt very lightly. Stir thoroughly. Cover the pot, and lower the heat to simmer. When the soup has cooked 2 1/2 hours, add the drained cannellini beans. Stir and cook another 30 minutes. Just before serving, remove the cheese rind. Swirl in the grated cheese and season with salt and pepper. Note: While one vegetable is cooking, peel and cut up another.https://www.epicurious.com/recipes/member/views/minestrone-alla-romagnola-52501091Tags:italian, slow, soup, vegetables Italian holiday cookie called Sapienze they also go by the name Sassanelli.to make the vincotto you'll need three cups of red wine, a fruity wine like a san govese or a merlot, 3/4 cup sugar, about two inches of fresh ginger root and then cut those into smaller pieces, one cinnamon stick, one teaspoon cardamom, and two cloves put all of those things in a medium heavy bottom sauce pan and bring it to a boil then once it comes to a boil reduce the heat to a medium low and simmer it for about 30 minutes and at this point the wine should have foamed up and thickened to a syrupy consistency and it's going to reduce to about a third of its original volume so about one cup here which is what you'll need for the sapience recipe remove the vincotto to a bowl and set it aside to let it cool to a room temperature preheat your oven to 400 degrees fahrenheit or 200 degrees celsius you will need three cups or 500 grams of all-purpose flour a fourth cup 25 grams cocoa powder 2/3 cup or 150 grams of sugar a half cup 120 milliliters extra virgin olive oil one teaspoon of vanilla extract a half teaspoon (each) of baking powder, ground cloves, cinnamon one lemon zested one cup 100 grams of almonds toasted and chopped one cup 300 milliliters of vincotto all the ingredients in the bowl and mix well line a baking sheet with parchment paper or a non-stick silicone baking mat. form little balls anywhere from a half an inch to one and a half inches, personal preference here bake for 10 to 15 minutes and optionally some powdered sugar to top serve with a cafe eat it as a snack eat it as a dessert and enjoy it tastes like the holidays, they're like a christmas bombhttps://www.youtube.com/watch?v=jZHLPgM9EVQTags:cookies, dessert, drink, italian Italian Ricotta CookiesSoft and fluffy, melt-in-your-mouth cookies made with rich ricotta (for moisture and flavor) and finished with a sweet glaze.Servings: 483 1/2 cups (495g) all-purpose flour*2 1/2 tsp baking powder**3/4 tsp salt1 cup (8 oz) unsalted butter, softened1 3/4 cups (370g) granulated sugar1 tsp lemon zest15 oz ricotta, whole milk or fresh (1 3/4 cups)1 Tbsp vanilla extract2 large eggsGlaze1 Tbsp butter (salted or unsalted), melted3 3/4 cups (460g) powdered sugar2 Tbsp fresh lemon juice***1 tsp vanilla extract4 - 6 Tbsp milkFor the cookies:In a mixing bowl whisk together flour, baking powder and salt for 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, granulated sugar and lemon zest until pale and fluffy (scrape down sides and bottom of bowl occasionally throughout entire mixing process).Mix in ricotta and vanilla extract then blend in eggs one at a time. Set mixer on low speed and slowly add in flour mixture and mix until combined. Cover bowl with plastic wrap and chill 2 hours or up to 2 days. Preheat oven to 350 degrees during last 20 minutes of dough chilling.Scoop chilled dough out 1 Tbsp at a time and shape into balls (if it's too sticky just drop onto sheet using two spoons), drop onto a baking sheet lined with parchment paper or a silicone baking mat (I don't recommend using dark non-stick pans for this recipe since the bottoms will already become pretty golden. Dark pans brown more than uncoated pans do).Bake in preheated oven 12 - 14 minutes until underside of cookies are golden. Cool on baking sheet several minutes then transfer to a wire rack to cool completely. Once cool dip tops of cookies in glaze and return to wire rack, immediately add sprinkles if using. Allow glaze to set at room temperature. Store in an airtight container in a single layer.For the glaze:In a mixing bowl whisk together powdered sugar, melted butter, lemon juice or almond extract, vanilla and 4 Tbsp milk until smooth, adding in more milk 1 tsp at a time to thin as needed (you don't want it to be very thin, it should be quite a bit thicker than a doughnut glaze).Notes *Scoop flour directly from container using measuring cup and level top using a butter knife. Don't whisk or sift before measuring and don't spoon into a cup. I thought I better note that because in the recipe I adapted these from it stated 4 cups flour (480g) but it only took me 3 1/2 cups to get to the weight they had listed and then some (495g). The best option is to use a kitchen scale, I highly recommend investing in one if you don't already have one. I always use mine when baking.**Cookies previously listed using 2 tsp baking soda, but a few have had issues with cookies rising so recipe has been improved to use baking powder instead.***You can also use almond extract in place of lemon juice. Start with 1/4 tsp almond extract then add more to taste (then thin glaze with more milk as needed).https://www.cookingclassy.com/italian-ricotta-cookies/Tags:cheeses, cookies, dessert, italian Previous 10 EntriesTop of Page | | 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