The ricotta seasoned with oil and chili pepper is a delicious idea based on fresh ricotta.
Tasty and light, it is a dish that wins everyone over.
It can be prepared in a few minutes with simple and genuine ingredients.
It can be served as an appetizer or as a main course.
In slices or chunks.
Or you can use the mini ricotta that have the same composition and processing as ricotta but are smaller in size and weight; to be served as finger food, they are very charming for a buffet.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cuisine: Italian
Ingredients
- cow ricotta (weight as per diet plan)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 1 pinch dried red chili (coarsely chopped)
- 1 pinch marjoram (or oregano or thyme)
- 1 drizzle extra virgin olive oil (raw)
Preparation
Choose a 1-2 day old ricotta, more compact and less watery, perfect for slicing and seasoning.
Drain the ricotta well and cut it into thick slices or chunks.
Place the ricotta on a serving plate.Season with a pinch of salt and grind the pepper.
Add:
– coarsely chopped red chili pepper;
– marjoram or oregano or thyme.Finish with a drizzle of raw extra virgin olive oil [in moderation].
Even if you use a light cheese, it is still a source of fats so oil and other fats like nuts should be used in moderation.Plate it.
Your ricotta seasoned with oil and chili pepper is ready.
Enjoy your meal!
Or you can use mini ricotta that have the same composition and processing as ricotta but are smaller in size and weight; to be served on the table as finger food, they are very charming for a buffet.
You can season them inside the fuscella or after turning them over onto a serving plate.
Storage, tips and variations
You can season and flavor your ricotta in endless ways using aromas and spices as you like.
Try with chives, basil, or parsley.
You can replace the ricotta with another fresh and creamy light cheese.
For a lactose-free version, use lactose-free ricotta.
For a vegan version, use plant-based cheese.
Season only the ricotta you consume.
If there’s any leftover, store the seasoned ricotta in the fridge in an airtight container for up to 1 day.
FAQ (Frequently Asked Questions)
Prediabetes and cheeses
Follow your dietary plan.
In general, cheeses should be consumed in moderation – no more than twice a week – preferring fresh ones over aged ones such as: cottage cheese, cow ricotta, light spreadable cheese, mozzarella, feta.The Accu-Chek diet meter
Ricotta average portion 150 g
Kcal 219 | CHO 5.2 g | Proteins 10.5 g | Lipids 13 g.
