Watermelon Carpaccio With Ricotta Salata Recipes

Steps:

• Preheat oven to 400 degrees. Bake prosciutto on a rack-lined rimmedbaking sheet until crisp, 6 to 7 minutes.Let cool; break each into 2 or 3 pieces.
• Remove rind of watermelon. Slice half the watermelon1/4 inch thick; reserve remaining melonfor another use. Transfer to a largeplatter. Refrigerate until ready to use.
• Slice scallions (green parts only) ona very sharp bias. Sprinkle watermelonwith salt and pepper. Drizzle with2 tablespoons olive oil; top with prosciuttoand scallions.

Steps:

• Thinly slice the mushrooms on a mandolin and scatter on a rimmed platter. Cook the bacon in a skillet over medium heat, stirring, until the fat renders and the bacon is crisp, about 8 minutes. Add the vinegar and oil to the skillet and stir. Pour the bacon dressing over the mushrooms and toss. Finish with the arugula, parsley, Parmesan and a few grinds of pepper.

Steps:

• In a large nonreactive mixing bowl, combine the melons, chili flakes, mint, olive oil, and season, to taste, with gray salt and pepper. Serve immediately topped with the shaved ricotta salata.

Steps:

• Preheat a grill pan to medium-high heat.
• In a medium bowl, combine the anchovy paste, honey, lemon zest, lemon juice, olive oil and salt. Whisk until smooth and combined.
• Place the radicchio in the pan and grill until charred and starting to wilt, 3 to 4 minutes per side. Remove to the bowl with the dressing and toss well to coat. Top with the ricotta salata and sprinkle with the hazelnuts.

Steps:

• 1. Bring a large pot of salted water to a boil.
• 2. Add the peas, asparagus tips, haricots verts, and green onions and cook until bright green and crisp-tender, about 3 minutes. (If you're using frozen peas, you can throw them in during the last couple of minutes, to thaw.) Drain, transfer to a bowl of salted ice water to stop cooking, and drain again. Puree the rest in a food processor with the ricotta, a drizzle of oil, and salt and pepper, to taste. Set it aside until ready to use.
• 3. Preheat oven to 350 degrees F.
• 4. Make the bruschetta by cutting thin slices of the baguette. Drizzle with extra-virgin olive oil and bake in a hot oven until golden brown, about 10 minutes. Remove from oven and rub with peeled garlic cloves while still warm.
• 5. To serve, spoon the garden puree onto the toasted bread. Garnish with a large shaving of ricotta salada and a drizzle of extra-virgin olive oil, if desired.

Steps:

• Whisk first 3 ingredients in small bowl. Season dressing with salt and pepper. Place watermelon and ricotta salata in medium serving bowl. Drizzle with dressing; toss. Sprinkle with pine nuts.
• *Available at supermarkets, Italian markets, and specialty foods stores.

Steps:

• Toss the Brussels sprouts, walnuts, olive oil and lemon juice together in a large bowl and season with salt and pepper.
• Shave or crumble the ricotta salata over the top; toss and serve.