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The ricotta strudel with raisins is a delicate and creamy alternative to the traditional apple strudel. The homemade pastry is rolled out as thin as paper. I thought this zucchini-ricotta casserole was absolutely delicious.
Ricotta casserole with raisins cuisine is really a dish that’s classified as an easy task to make. through the use of components that exist around you very easily, it could be created by you in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Ricotta casserole with raisins dishes you make.
Alright, don’t linger, let’s course of action this ricotta casserole with raisins menu with 8 components which are definitely easy to have, and we have to process them at the very least through 6 tips. You should shell out a while on this, so the resulting food could be perfect.
Composition of Ricotta casserole with raisins:
- Get 2 - eggs
- Get 400 g of ricotta
- Give 3 for table spoons sugar
- Provide 3 - table spoons sour cream or yogurt
- Provide of Vanilla extract
- Prepare for Raisins
- Give 6 - table spoons semolina (or flour)
- Provide - Butter
When the pasta is ready, drain it and return it to the pot. Add the ricotta cheese and the sauce, and toss to coat. Transfer pasta to a casserole dish and top with Parmigiano Reggiano cheese. The ricotta cheese helps create a cheesy "crust" when blended with a couple eggs, and half a small onion.
Ricotta casserole with raisins making process:
- Mix eggs and sugar
- Add sour cream and vanilla
- Add ricotta and mix well
- Add semolina or flour, I prefer semolina because of the texture
- In the end add handful of washed raisins (or any other dry fruits of your choice).
- Cover your baking form with butter and transfer the dough. Bake for 40-45 min in 200°C oven. Can be served with sour cream and jam.
Recipe courtesy of Gale Gand, Julia Moskin, and Rick Tramonto. Filling: Filling: In a mixer fitted with a whisk attachment (or using a hand mixer), mix the ricotta, sour cream, egg yolks, and flour until smooth (the mixture will remain a bit grainy from the ricotta). In southern Italy, spinach, ricotta, and raisins are a popular trio. It's one of those perfect combinations of taste and texture. The combination of rich ricotta, salty Parmesan and sweet raisins just get better when it's tossed with this shell pasta that traps those savory little chunks of flavor.
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