Spinach ricotta linguini

Yummy and not too heavy. Didn't take too long either.

Don't like ricotta?  It's because you've never had fresh, warm ricotta, just out of the pot, smeared on some warm bread with a pinch of salt.  It's conversion day.  You, yes you, can make your own ricotta.  

Put 2 qts whole milk in a saucepan on med and bring to a simmer. Meanwhile put pasta water on to boil, yes with salt.


Saute about 6 chopped garlic cloves in 3 tbsp butter. When golden add a pound of thawed and squeezed chopped spinach. When it's absorbed the garlic add a tsp salt and another 3 tbsp butter and cook a few min. Set aside.

When milk gets to a simmer add and stir in immediately either 3/4 c whey, or 3 tbsp lemon juice.  Remove the milk from heat and just let the cheese form for 20 min.

When you see the cheese form it'll look like loose cottage cheese. Skim it off with a slotted spoon or that big flat round ladle with holes in it, and drain in a fine colander or cloth. 

Put pasta in the boiling salted water, (1 lb linguini). When cooked remove, add spinach and a drizzle of oil and toss. Add the cheese to the pasta.

Salt and pepper to taste.  Buon Appetito!

Ingredients:
2 qts whole milk
6 cloves garlic
Butter of course
3/4 c whey or 3 tbsp lemon juice
1 lb linguine
Gadgets: Pasta pot, skillet, knife and chopping board, slotted spoon, a fine strainer or cheesecloth.

Afternoon snack

Thursdays for my Italian classes I like to have a snack. Sometimes we cook. Sometimes we throw things together quickly. Stopping at the grocery on the way I saw some good bread, eggplant on sale and good tomatoes. Pane condito! Aka dressed bread...

Cut a flat type Italian bread (like ciabatta) in half flat-ways so you have two slabs. Dress each with olive oil, crushed oregano, salt and cracked pepper. Bake till crisp.

Meanwhile slice eggplant in rounds about a half finger thickness and cook in a dry skillet, on medium, salting both sides, till soft and well browned. Slice tomatoes fairly thin and set aside.

Dress the toasted bread as follows:
Sliced roasted eggplant
Drizzle fresh lemon juice over
Sliced tomato
Salt tomatoes
Sprinkle with crushed oregano
Drizzle with olive oil
Place thin slices good cheese like provolone or mozzarella on top and broil till toasted.
Now FEAST.

Seriously hard to stop at just a couple of slices... This easy snack is great to use up whatever is in the fridge.  A few slices turkey breast, half a zucchini, part of a red onion, we all have these bits and pieces sitting tucked here and there.  Slice 'em up, drizzle a bit of oil on and stick in the oven.  Who knew they could be so tasty?  Well, the Sicilian did...

Texas Homesteading

Homesteading. The movement.
Honey and I are dreaming and drooling over the possibility of being self sustaining. We move at the speed of snails but then jump in with both feet. Grinding wheat, making cheese, shopping for cows...makes for interesting dinner table conversation.
"How would we milk a cow only 36" tall?" "If we name the calf could we bear to butcher it?" "Is Momo brooding?"
It's really satisfying to create, and share our creations...so that's what I'm reviving this to do. Enjoy!

Homemade Pecorino Pepato cheese with home ground whole wheat bread.