The Chefs for Health Project

These savory Ricotta & Artichoke Cakes will be a hit at your next party and make your low-carber guests happy. Make them appetizer-size or bake them in large finger-food size batches.



INGREDIENTS

Mozzarita Fresh Ricotta 300gr/10oz
Artichoke hearts, frozen 300gr/10oz
Aged Pecorino or Manchego, grated 3 TBSP
Mozzarita Fresh Mozzarella, roughly diced 1/2 cup
2 egg yolks
Extra Virgin Olive Oil, 3/4TBSP
Fresh mint, chopped 1 tsp (plus a few leaves for garnish)
Fresh thyme, 1 sprig
Salt & black pepper

METHOD
Serves 4

Place the ricotta in the fridge for a few hours (or overnight) in a sieve lined with cheese cloth or an unbleached coffee filter, to prevent the cakes from being soggy and not holding their shape.

Blanche the artichoke hearts in salted boiling water for 3/4 minutes. This little trick will not only soften them up, but also get rid of the taste of citric acid used for preservation. Drain and allow to cool off, then squeeze them gently to remove excess water.

In a non-stick pan coated with 3 TBSP of EVO, sauté garlic clove and thyme sprig on low/med heat; once the garlic clove is golden (not burnt), discard both, add artichoke hearts and sauté for about 5’ on low-to-moderate heat, tossing frequently to keep them from getting crispy. Allow artichokes to cool off a bit, then transfer to a cutting board and chop to a medium/fine consistency.

Place the ricotta in a mixing bowl and add salt & pepper to taste. Mix in Pecorino cheese, egg yolks, mozzarella and chopped mint. Incorporate artichokes and briefly work with a wooden spoon so all ingredients are uniformly mixed.

Line a baking sheet with unbleached parchment and coat with remaining EVO. With the help of an ice cream scoop, form 8 balls from ricotta mixture and place them on the baking sheet, at least 2 inches from one another (they will collapse into cake shapes when you bake them). Place baking sheet in the freezer for about 10/15 min, then transfer into a 200°C/395°F
preheated oven. Bake for 25’ or until a golden brown crust forms on top of the cakes.

Serve cakes warm with a lightly cooked (20’) fresh tomato sauce.

Fabulous, low-carb and quick dinner idea from 2SistersRecipes, perfect for my GreatNutritionDesigns clients and enthusiasts. Those of you in my ‘priming design’ phase may substitute regular bread crumbs with the low-carb kind. Thanks to my friends and culinary experts Anna Petralia and Elizabeth Venditto for sharing their delightful recipes with us!

Baked Crusted Cod Baked Crusted Cod is moist, flaky white fish topped with a panko-cheese mixture and baked with cherry tomatoes, olive oil, and lemon juice. And, it's SO amazin

Here’s a graceful take on an Italian classic from 2SistersRecipes , my talented friends Anna and Liz’s blog. This delightful dish requires little prep work yet provides essential nutrients and is perfect for low-carb regimens. Great for parties and last minute guests!

Roasted Asparagus with Prosciutto and Cheese Roasted Asparagus with Prosciutto and Cheese are thin asparagus spears, wrapped in crispy prosciutto with melted Swiss cheese r

VEGETARIAN STUFFED COURGETTES
by our main chef, Michele Tomadin

Serves 4

INGREDIENTS

Round zucchine, also known as ‘courgettes’, 1kg/2lb
Eggplant, 700gr/1lb and ½
Cherry tomatoes, 500gr/1lb
Capers (chopped), 30gr/2 TBSP
Fresh herbs: marjoram, thyme, dill, one sprig of each
Hot chili pepper, ground ½ teaspoon
Grated Parmigiano Reggiano (Grana Padano may be used instead), 4 TBSP
Salt & Pepper



METHOD

Finely chop thyme, dill and marjoram leaves (discard stems).

Cut tomatoes in half, arrange them in a single layer on a baking sheet lined with unbleached baking parchment, season with salt, pepper and chopped herbs, drizzle with olive oil and roast at 120°C/250°F for 45 min. Remove from the oven and transfer to a wooden cutting board; roughly chop them with a big knife.

Using a fork or the tip of a sharp knife, poke random holes throughout eggplants to allow steam to escape during cooking, place them on a baking sheet lined with parchment and transfer them into a convection oven at 180°C/355°F for about 45 min. Take them out of the oven, allow to cool for a few minutes, then slice open, scoop out the pulp and dice it on a cutting board into small cubes.

Using a paring knife, level the bottom of the zucchini, being careful not to cut through the skin into pulp; remove caps. Scoop out flesh and blanche the hulled zucchine in boiling water for 1-2 min; take them out with a slotted spoon and promptly immerse them in an ice bath to halt cooking, then gently arrange them on paper towel to drain excess liquid.

Mix diced tomatoes, cubed eggplant flesh, chopped capers, 3 tablespoons of Parmigiano Reggiano, chopped herb mixture and hot pepper; add one tablespoon of EVOO and salt and pepper to taste.

Stuff the zucchine with this mixture, sprinkle with grated Parmigiano and bake in a convection oven at 180°C /355°F for 10-12 min. Remove the stuffed courgettes from the oven and allow them to cool off for about 20 minutes before serving.