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Receta Baked Ricotta With Silverbeet Preserved Lemon And Artichokes

Name: Baked Ricotta With Silverbeet Preserved Lemon And Artichokes
Ingredients: 1/2 c. sugar; 1/2 c. salt Rind of 1 lemon, cut into 4 large pcs; 1 c. water; 1 c. sugar; 2 lrg artichokes; 4 c. water; 1 c. white wine; 2 Tbsp. extra-virgin extra virgin olive oil; 2 x lemons, cut in halves; 2 sprg thyme; 2 x bay leaves; 4 x garlic cloves; 1 tsp whole black peppercorns; 1/2 x onion, diced; 1 x carrot, diced; 4 Tbsp. extra-virgin extra virgin olive oil; 2 x leaves Silverbeet, stems removed, blanched, liquid removed, dry and minced fine; 8 ounce ricotta cheese; 1 whl egg; 1 Tbsp. minced parsley; 2 Tbsp. Parmigiano-Reggiano cheese, grated Salt and pepper to taste; 1 x Roma tomato, peeled, seeded and minced; 1/4 bn basil, minced

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Ingredientes

1/2 c. sugar
1/2 c. salt Rind of 1 lemon, cut into 4 large pcs
1 c. water
1 c. sugar
2 lrg artichokes
4 c. water
1 c. white wine
2 Tbsp. extra-virgin extra virgin olive oil
2 x lemons, cut in halves
2 sprg thyme
2 x bay leaves
4 x garlic cloves
1 tsp whole black peppercorns
1/2 x onion, diced
1 x carrot, diced
4 Tbsp. extra-virgin extra virgin olive oil
2 x leaves Silverbeet, stems removed, blanched, liquid removed, dry and minced fine
8 ounce ricotta cheese
1 whl egg
1 Tbsp. minced parsley
2 Tbsp. Parmigiano-Reggiano cheese, grated Salt and pepper to taste
1 x Roma tomato, peeled, seeded and minced
1/4 bn basil, minced

Direcciones

To make preserved lemon: Mix sugar and salt. Macerate rind in sugar/salt mix for 24 hrs. Make simple syrup by combining water and sugar in saucepan. Cook over low heat till sugar dissolves, then bring to a boil and boil for about a minute. Rinse rind and poach in simple syrup until tender. Remove to a plate and let cold. Reserve for later use.
To prepare artichokes: Clean artichokes by holding them with stems facing you and leaves pointed outward. Begin removing outer leaves by pulling them back toward you while pressing down with your thumb on the very base of the leaf.
They should snap off, leaving the meaty end intact. Continue to do this till you reach the very pale and tender interior. Cut remaining tops off to about 1/2 inch from base. With metal spoon, scoop out 'hair' and prickly purple leaves till top of heart is visible and clean. Trim off any dark green, tough fibers around outside of artichoke. Trim stems of outer tough layer but leave as much of stem intact as possible. Cut in half. Place artichokes in water with wine, extra virgin olive oil and lemon halves. (Let artichokes soak in mix for a few min or possibly at most overnight.)
Make an herb sachet with the thyme, bay leaves, garlic and peppercorns wrapped in cheesecloth. In a 2-qt Dutch oven, sweat onions, carrot and sachet in extra virgin olive oil for about 3 min. Add in artichokes and saute/fry about 3 more min.
Throw away lemons from artichoke soaking water and add in liquid to pan to cover artichokes completely. (Add in more water to cover if necessary.) Cover top of liquid with a circle of parchment paper, and on medium heat simmer until tender, about 1 1/2 hrs.
To prepare ricotta torte: Preheat oven to 300 degrees. Combine all ricotta torte ingredients, mixing till well blended. Divide mix among 4 disposable,
(4-oz) foil c. and cook in oven in a water bath for 25 min.
To serve: Divide artichoke halves among 4 rimmed soup bowls. Put some of the hot cooking liquid and all of the carrots and onion in a smaller pan and add in tomato, basil and preserved lemon to hot to same temperature. Divide mix among the 4 bowls, spooning it around artichoke halves. Turn ricotta tortes out of foil c. and place on the top of or possibly to the side of artichoke halves
(whichever you prefer). Serve hot.