This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Chilled Seafood Cheesecake
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- #64594
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
Crumb Crust
1 1/2 cup buttered crumbs
4 tablespoons butter, melted
Filling
1/2 pound scallops with roe
1 cup fish stock or white wine
1 can salmon
1 tablespoon unflavored gelatin
8 ounces ricotta cheese
1/2 cup soft breadcrumbs
3 eggs, separated
black pepper
Worcestershire sauce
directions
Mix crumbs and butter together, then press firmly into a 8 inch spring form pan, bringing mixture 1 inch up the sides. Chill for 30 minutes.
Next, bake at 350 degrees F for 10 minutes or until crumbs just start to turn golden. Cool.
Separate roe from scallops and set aside. Clean scallops and cut in quarters. Boil 1/2 cup of the wine or stock. Pour over scallops, cover and let stand for 10 minutes.
Drain and measure liquor. Add drained liquid from salmon and make 1 cup with extra stock. Add softened gelatin, reserved roe, cheese, breadcrumbs, and egg yolks. Beat until smooth. Chill until almost set.
Fold in stiffly beaten egg whites, scallops and salmon. Season to taste with pepper and Worcestershire sauce. Pour carefully into crumb crust. Chill until set.
Serve at room temperature with a crisp, green salad and crusty bread.
added by
jjhisako
nutrition data
Nutritional data has not been calculated yet.
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