Homemade Ricotta – Part II

Deep Dish Pasta Crusted Pan Pizza was the group I was assigned to in the “hands on” Homemade Ricotta class I took at the co-op w/Chef Lucia. This was my first “hands-on” cooking class and I decided that I enjoy watching the instructor more. It was basically organized chaos, and while that’s all well and good, you only really get to learn the dish your group was preparing – you didn’t get to watch the other dishes being prepared and I missed that.

Ingredients:
1 lb. Fresh or Dried Spaghetti or Linguini
3 Tablespoons Extra-Virgin Olive Oil
1/4 Pound Pancetta or Thick Cut Bacon – chopped
3 to 4 Cloves Garlic – grated or chopped
1/2 to 1 Teaspoon Crushed Red Pepper Flakes – depending on how spicy you like it
1/2 Cup Grated Parmigiano-Reggiano – a couple of handfuls
4 Large Eggs
1/2 Cup Cream
2 Cups Ricotta Cheese
A Handful Fresh Flat-Leaf Parsley – finely chopped
1 Cup Shredded Provolone

Directions:

1. Preheat oven to 425 degrees F.
2. Heat water for pasta in large pot, salt it and add pasta for 3-5 minutes
3. While water boils, heat a large skillet with extra virgin olive oil over medium-high heat
4. Add pancetta and brown, 3-4 minutes
5. Add garlic and red pepper flakes
6. Drain pasta, add to pan and toss
7. Stir in Parmigiano-Reggiano and season with salt and pepper
8. Beat eggs with cream and pour over top of pasta. Let eggs begin to set up, about 1 minute, and pat pasta into even layer to make the pizza pie crust
9. Place skillet in oven and cook 5-6 minutes – make sure your skillet or pan is oven safe, no plastic handles
10. Mix together the ricotta and parsley
11. Remove pie from oven and smooth the ricotta over the top
12. Scatter with shredded provolone or mozzarella and return to oven
13. Bake 8-1o minutes more until cheese is melted and golden at edges
14. Cut into wedges and serve

Serves 4-6

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As soon as Chef Lucia invited us to go to our work stations, my group got busy with the ingredient list.

Pasta, cheese, red pepper flakes, garlic…

Pancetta chopping…

Say hi to blog reader “Julie” – she just finished chopping a heaping bowl of garlic…

Oiled skillets ready for the pancetta, garlic and red pepper flakes…

Cooked pasta was then added…

Utensils, prep bowls, and measuring cups up for grabs…

Ricotta and flat leaf parsley…

All mixed together…

Heavy whipping cream and eggs…

Poured over the top of the pasta…

Mixed together and ready for the oven to make the pizza crust…

Pinot Grigio…Yes please!

I was so surprised at how flavorful the pizza turned out to be. The texture was great – the crunchy noodle crust edges, and crispy pancetta teamed with the light and fluffy ricotta was incredible. I think it would be a solid brunch option for entertaining as well.

Now that it’s been several months since the class – and now that I’m eating differently, the wheels are turning on how I could make this a little healthier. I’m thinking whole wheat noodles, subbing turkey bacon for the pancetta, and maybe light or medium whipping cream. I’ll have to play around with different options. Sometimes subbing things out isn’t worth it in the long run – I’ll just have to experiment.

P.S. – In case you missed it – Back to School – Homemade Ricotta Part I