Hi friends,
I’m back with two easy and delicious recipes this week. The first is a summery weeknight favorite, perfect for cherry tomato season! It’s quick and easy, and you can enjoy it warm or at room temperature (for those of you melting in the heat).
The second recipe is for homemade ricotta cheese; it’s creamy, soft, and highly versatile (think: whipped ricotta, ricotta gnocchi, or simply dolloped atop fresh fruit). Making cheese at home may sound a bit scary, but don’t worry, I’ve got all of the tips you need to make it across the finish line.
Enjoy!
Weeknight Dinner: Blistered Tomato Pasta
This blistered tomato pasta is salty, sweet, and slightly tangy from pops of cherry tomatoes, pecorino romano cheese, and fresh basil. You will love this comforting dish on a hot summer day!
Cherry tomatoes sauté in a pan until they blister and burst, creating a natural sauce for the pasta to cling to. A handful of grated pecorino romano adds saltiness and tang, and fresh basil brightens the dish.
TIP: A dollop of homemade ricotta on top of this pasta is heavenly.
Grab the full recipe below. ↓
Weekend Project: Homemade Ricotta Cheese
Whole milk ricotta cheese is so creamy and flavorful! It’s much easier than you might expect to make this fresh cheese at home and much tastier than the store-bought version.
Why You'll Love This Recipe
Homemade ricotta requires just four ingredients and less than an hour of your time.
You can control the consistency of the cheese for a number of different applications, such as ravioli fillings, lasagna, or cheesecake. My favorite recipe, though, is this easy, creamy whipped ricotta!
Recommended Equipment
A cooking thermometer, such as a candy thermometer or an instant-read thermometer, is infinitely helpful here, especially if this is your first time making ricotta.
I use a cheesecloth to drain the curds and separate them from the whey. You can easily purchase one from the grocery store or use a very thin (see-through) t-shirt if you don't have a cheesecloth handy.
Get the full recipe below. ↓
That’s all for this week!
-Karishma