There are times when few recipes or food pictures flashes in my brain, dream endlessly. They haunt me until it is prepared, making me feel “you lazy bum, get it kick started”. The same was with Baci Di Ricotta. To trace ricotta cheese in the market was causing the delay. But my office colleague, Francesco, extracted info from his friend and fianlly I got to know whereabouts of the cheese. Grazie guys! you never know how many more desserts are waiting in queue to be made from ricotta. The beauty was I had to wait for another 3 weeks as they were out of stock in markets! Oh yeah, exactly! that’s how I felt.
This guy kept me waiting for months!
Ingredients, Love cinnamon in desserts
Finally a day arrived, myself and Vinoo planned a good evening, made healthy spinach chicken pasta and pampered ourselves or got kissed by these cutie dessert. We made quick chocolate ricotta mousse from leftover cheese. The recipe is from Nigella’s kitchen, as per instruction it was supposed to be had with caster sugar, we tried many other combination, melted chocolate, honey and with ricotta mousse. The best was with mousse and equally good with caster sugar. So to get yourself kissed, try this recipe. Yes Baci di ricotta means kiss of ricotta :). It tasted good even the next day, perfect for morning tea.
Gorgeous golden yellow and the cheese
All set and ready to be fries
Bingo! Almost done!
I bet you can’t stop with one
Spinach chicken pasta, soon will be in my recipe index……
You can Imagine how much we would have enjoyed
200 gram ricotta cheese
75 gram plain flour
1 1/2 tsp baking powder
1/2 tsp cinnamon powder
1 tbsp caster sugar
1/2 tsp vanilla extract
pinch of salt
vegetable oil for frying
2 tbsp caster sugar to serve or more depending on your taste
Combine ricotta and eggs in a bowl and beat until smooth. Add the flour, baking powder, cinnamon powder, sugar, vanilla extract and salt. Mix the mixture to make smooth batter. Fill a wide, shallow pan with enough oil to fry ( or to about 2 cm height). Warm the oil until a tiny blob of batter sizzles when dropped in hot oil. Drop one teaspoon of ricotta batter into the frying pan. Try first with one blob, to make sure the heat is right. The oil should not be too hot, as it might cook the outer surface soon, but not inside. So make sure it is on medium heat. Add 4 to 5 blobs to fry, not more because they become fluffy once the batter starts to fry. Transfer the fried baci di rioctta on to a kitchen towel, to remove the excess oil, surprisingly it wasn’t oily. Arrange the baci di ricotta to desired serving bowl or plate and sieve the icing sugar evenly. Make sure thick of sugar is over them.
50 gram ricotta cheese
1/2 – 3/4 tbsp of honey
1/2 tsp coco powder
Few drops of vanilla extract
3 to 4 pinch of ground cinnamon
Combine all the ingredients; beat with a spatula until smooth. Scoop into small dessert cup and serve with delicate chocolate curls, berries or mint leaves.