2304. ROASTED CORN PIZZA with LEEK SOUBISE, BACON and RICOTTA

pizza dough

thick cut bacon, chopped and cooked until crisp

fresh corn, shucked, grilled or roasted and removed from the cob

ricotta cheese

Leek Soubise (recipe below)

Leek Soubise:

2 tablespoons butter

2 medium sized leeks, split sown the middle, washed, cut into 1/4-inch thick half moons

(discard most of the green parts of the leeks)

1 cup heavy cream

2 cups whole milk

salt

Melt the butter in a large sauté pan. Add the leeks and cook slowly until they have wilted down a bit, 10-15 minutes. Add the milk and cream and cook, uncovered on low heat until the milk has evaporated and the mixture is thick and creamy. This should take about 45 minutes to an hour. Add salt to taste. The original recipe says to blend the leeks once cooled, but I wanted texture, so I didn’t puree the leeks.

Assemble pizza: Place pizza stone on bottom rack of the oven (if you have one). Preheat oven to 500. Shape pizza dough into desired shape and place on a floured and cornmeal dusted cookie sheet that has been flipped upside down. Spread a layer of the leek soubise on the pizza dough, next the corn, followed by spoonful’s of ricotta and last, but of course not least, the bacon. If you don’t have a pizza stone, place cookie sheet (with pizza on it) on the bottom rack of the oven and bake until crust is golden brown. If you have a pizza stone, very quickly slide the pizza from the cookie sheet to the pizza stone. Bake pizza until crust is golden brown.

bacon recipe courtesy of: Breanna, Breanna’s Recipe Box, July 21, 2011

Originally posted 2011-08-29 10:18:00. Republished by Blog Post Promoter

2978. TAGLIATELLE with ERYNGII MUSHROOMS, BACON and WALNUTS

serves four

2/3 pound tagliatelle
2/3 pound dried eryngii mushrooms, reconstituted
1/4 pound bacon
1/4 cup well drained ricotta
1/2 cup shelled walnut halves, chopped
a small onion, peeled and chopped
a small bunch parsley, finely chopped
a small bunch fresh thyme, chopped
1/4 cup dry white wine
extra-virgin olive oil
sea salt
freshly ground green peppercorns to taste
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Set pasta water to boil. When it does, salt it and cook the pasta. Slice the bacon into thin sticks. Dilute the ricotta with a couple of tablespoons of the hot pasta water. When the water is close to boiling, heat 2 tablespoons of olive oil in a broad deep skillet and sauté the bacon for 2-3 minutes, until it colors. Add the mushrooms and continue to cook, stirring. When they have lightly browned, salt add the wine. Continue to cook for a few minutes more. In the meantime, cook the tagliatelle according to package instructions. Drain the tagliatelle as soon as they reach the al dente stage and turn them into the skillet. Add the ricotta and mix well over a brisk flame. Remove from the flames, dust with the chopped herbs, and serve at once.

bacon recipe courtesy of: Olive Nation, 50 Terminal Street, Building 2, 7th floor, Charlestown, MA 02129

Originally posted 2013-07-04 01:49:00. Republished by Blog Post Promoter

2939. SPINACH BACON LASAGNA

yields 8-12 servings

1 pound ricotta cheese
8 ounces finely chopped spinach, drained
1 tablespoon Romano cheese
2 eggs
16 no-boil lasagna noodles
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Sauce:
1/4 cup unsalted butter
1/4 cup all-purpose flour
3 cups whole milk, warmed
1/4 teaspoon ground nutmeg
1/4 teaspoon red pepper flakes
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup grated Gruyere cheese
1 cup grated Parmesan
1/4 cup heavy cream
2 cups shredded provolone
1 cup mozzarella cheese
1 pound bacon
2 cups panko breadcrumbs
1/4 cup grated Parmesan
1/4 cup finely chopped fresh parsley

Preheat the oven to 375 degrees F.

Combine the ricotta, spinach, Romano and eggs in a medium bowl.

Pour 2 quarts hot water into a 13-by-9-inch baking dish. Soak the noodles until pliable, and then drain on paper towels. Pour out the water and dry the dish.

For the sauce: Melt the butter in a medium saucepan, and then whisk in the flour until a paste bubbles, but avoid browning. Slowly stir in the warm milk until the sauce thickens, and then bring to boil and stir in the nutmeg, red pepper flakes, salt and black pepper. Reduce the heat and cook 2 to 3 minutes. Whisk in the Gruyere and Parmesan over low heat until melted, and then fold in the cream. Remove from the heat.

For assembling the lasagna: Spread 1 ladleful of sauce over the bottom of the baking dish, and top with 4 noodles. Spread approximately one-third of the ricotta mixture, one-third of the provolone, one-third of the mozzarella and a three-fourths ladleful of sauce on top. Repeat twice with layers of noodles and filling. Finish with 4 no-boil noodles and cover with the remaining sauce.

Cover with foil and bake 20 minutes. Meanwhile, cook the bacon in a large skillet until crispy, and then drain the bacon grease, reserving 1/4 cup. Crumble the bacon when cool enough to handle. Combine the bacon grease with the breadcrumbs in a small bowl, and then sprinkle on top of the lasagna with the Parmesan. Bake until top is brown, another 20 minutes, and then top with the crumbled bacon. Let cool 15 to 30 minutes, and then garnish with parsley and serve.??bacon recipe courtesy of: Jacob Piercy, “Lasagna,” The Perfect 3, Cooking Channel

Originally posted 2013-05-26 01:24:00. Republished by Blog Post Promoter

2955. TORTELLINI with RICOTTA, SPINACH and BACON

serves four

250 grams tortellini
2 rashers lean back bacon
25 grams walnuts pieces
zest ½ lemon, juice of 1
1 tablespoon finely grated parmesan, plus extra for serving
1 tablespoon olive oil, plus extra for serving
100 grams bag salad spinach
2 tablespoons ricotta

Heat the grill. Boil the pasta according to pack instructions, then tip into a colander and cool under gently running water. Meanwhile, grill the bacon on a baking tray until golden and crisp at the edges. When almost ready, tip the walnuts onto the tray to toast a little. Snip the bacon into strips.

Mix the lemon zest and juice, Parmesan and oil in a large bowl. Season with pepper, then tip in the spinach, tortellini, bacon and walnuts. Toss well, add the ricotta in small blobs, then gently toss. Season to taste, then serve with a drizzle more oil and more Parmesan, if you like.

bacon recipe courtesy of: Jane Hornby, Good Food Magazine, Building 800, Guillat Avenue, Kent Science Park, Sittingbourne ME9 8GU

Originally posted 2013-06-11 01:35:00. Republished by Blog Post Promoter

3016. CONCHIGLIE with DELICATA SQUASH, BACON, LEEKS and ESCAROLE

3 small or 2 large delicata squash, cut into 1/2 inch thick rings, seeds removed
extra virgin olive oil
1/2 pound bacon, cut into 1/2 inch wide strips
2 large leeks, thinly sliced and washed (see note above)
1/2 head of escarole, washed and thinly sliced
1/2 pound fresh ricotta
1 pound conchiglie

Preheat over to 400°. Put a large pot of water on to boil for the pasta.

Toss delicata rings with olive oil and salt and pepper. Arrange on a single layer on a baking sheet and roast for about 25 minutes, or until golden brown on both sides (you will need to turn the rings halfway through cooking) and tender. When squash is cool enough to handle cut rings into bitesize pieces. (You can return the squash to the oven to keep it warm if you finish this step before the rest of the dish is ready.)

In the meanwhile saute the bacon in a large skillet?until crisp. Trasfer to a plate, reserving the fat. Cook leeks in bacon fat until very wilted and begining to carmelize. Add escarole and continue cooking until very soft. Taste for seasoning and add salt and pepper if needed.

Cook the pasta until al dente while sauteeing the greens. Drain it in a colander and return to the pot. Stir in ricotta until pasta is well coated. Add greens, squash, and bacon and stir. Serve immediately.

bacon recipe courtesy of: Eclectic Mom, October 23, 2012

3011. PAPPARDELLE with PUMPKIN, BACON and TORN BREAD

makes four servings?

400 grams peeled, seeded, butternut pumpkin
200 grams piece sourdough bread?
4 slices rindless short-cut bacon?
1/3 cup extra virgin olive oil?
2 tablespoons baby capers?
2 cloves garlic?
1/2 bunch flat-leaf parsley?
375 grams fresh pappardelle
1 lemon?
150 grams fresh ricotta

Preheat oven to 220C fan-forced. Bring a large saucepan of salted water to the boil. Meanwhile, coarsely grate pumpkin. Cut crusts from bread, then tear into small pieces. Thinly slice bacon.

Line a large oven tray with baking paper. Place pumpkin on tray, drizzle with 1 tbs oil and scatter over capers. Season with salt and pepper, then toss to combine. Spread mixture to cover half the tray. Place bread and bacon on other half of tray. Drizzle with 1 tbs oil and toss bread mixture to combine. Bake, stirring each mixture halfway through, for 12 minutes or until bread is golden and pumpkin is tender.

Meanwhile, thinly slice garlic and roughly chop parsley, reserving a few leaves to serve. Add pasta to boiling water, return to the boil, then cook for 2 minutes or until al dente. Drain, reserving 180ml (3/4 cup) cooking water.
Heat remaining 2 tbs oil in a saucepan over medium heat. Add garlic and cook, stirring, for 1 1/2 minutes or until golden. Add pasta, reserved cooking water, pumpkin and bread mixtures. Squeeze over juice from lemon, tear over half the parsley, then toss to combine.
Divide pasta among bowls, then top with small spoonfuls of ricotta. Tear over reserved parsley to serve.

bacon recipe courtesy of: Sophia Young & Jessica Brook, MasterChef, August 2012

2743. RAVIOLI with PEAS and CRISPY BACON

serves four

16-18 oz. cheese ravioli (fresh or frozen)
6 slices bacon
2 cloves garlic, sliced
1 10-oz. package frozen peas
Kosher salt and black pepper
1 oz. ricotta salata, grated (1/4 cup)

Cook the pasta according to the package directions. Reserve 1/4 cup of the cooking water and drain the pasta. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Let cool, then break into pieces. Return the skillet to medium heat, add the garlic, and cook, stirring, until golden brown, 1 to 2 minutes. Add the peas and cook until heated through, 2 to 3 minutes. Add the pasta, the reserved cooking water, 1/2 teaspoon salt, and 1/4 teaspoon pepper and toss. Sprinkle with the bacon and ricotta salata.

bacon recipe courtesy of: Real Simple’s Dinner Tonight: Done!—189 Quick and Delicious Recipes, edited by Allie Lewis Clapp and Lygeia Grace, 2011, p. 274