{"id":3389,"date":"2014-07-19T17:10:07","date_gmt":"2014-07-19T21:10:07","guid":{"rendered":"http:\/\/mimbly.com\/wordpress\/?p=3389"},"modified":"2014-07-19T17:11:32","modified_gmt":"2014-07-19T21:11:32","slug":"diana-kennedys-scrambled-ricotta-requeson-revuelto-a-la-mexicana","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2014\/07\/19\/diana-kennedys-scrambled-ricotta-requeson-revuelto-a-la-mexicana\/","title":{"rendered":"Diana Kennedy&#8217;s Scrambled Ricotta (Reques\u00f3n Revuelto a La Mexicana)"},"content":{"rendered":"<p><a href=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2014\/07\/2014-0610_genius_scrambled-ricotta-026.jpg\">\u00a0<\/a><a href=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2014\/07\/14640133216_618e6f936e_b.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-3392\" src=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2014\/07\/14640133216_618e6f936e_b-300x199.jpg\" alt=\"14640133216_618e6f936e_b\" width=\"375\" height=\"250\" srcset=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2014\/07\/14640133216_618e6f936e_b-300x199.jpg 300w, https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2014\/07\/14640133216_618e6f936e_b-450x300.jpg 450w, https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2014\/07\/14640133216_618e6f936e_b.jpg 1024w\" sizes=\"auto, (max-width: 375px) 100vw, 375px\" \/><\/a><\/p>\n<ul class=\"recipe-list\" style=\"color: #555555;\">\n<li class=\"has-quantity\"><span class=\"quantity\">2 1\/2\u00a0<\/span><span class=\"item-name\">cups firmly packed ricotta cheese<\/span><\/li>\n<li class=\"has-quantity\"><span class=\"quantity\">4<\/span><span class=\"quantity\" style=\"font-weight: bold;\">\u00a0<\/span><span class=\"item-name\">tablespoons safflower oil (or other neutral oil)<\/span><\/li>\n<li><span class=\"item-name\">Heaped 1\/3 cup finely chopped white onion<\/span><\/li>\n<li class=\"has-quantity\"><span class=\"quantity\">4 or 5<\/span><span class=\"quantity\" style=\"font-weight: bold;\">\u00a0<\/span><span class=\"item-name\">( or to taste) chiles serranos, finely chopped (remove some or all of the seeds and white ribs if you want to make it less spicy)<\/span><\/li>\n<li class=\"has-quantity\"><span class=\"quantity\">1 1\/4\u00a0<\/span><span class=\"item-name\">cup finely chopped, unpeeled tomatoes<\/span><\/li>\n<li><span class=\"item-name\">Heaped 1\/2 teaspoon (or to taste) sea salt<\/span><\/li>\n<\/ul>\n<ol style=\"color: #555555;\">\n<li>Note: The ricotta should be well-drained, almost dry (or else it will take longer to cook down). If it is not, drain it in a fine mesh strainer lined with a piece of cheesecloth or a coffee filter to get rid of extra moisture, then spread it out to dry a little before using it.<\/li>\n<li>When you&#8217;re ready to cook, heat the oil in a frying pan, add the onion and fresh chiles, and fry gently without browning for 1 minute.<\/li>\n<li>Add the tomatoes and continue cooking over high heat, stirring from time to time until the mixture is fairly dry &#8212; about 4 minutes.<\/li>\n<li>Add the ricotta and salt and mix well. Cook over medium heat until it begins to turn a light creamy color and is no longer liquid: when turned with a spoon it should come away cleanly from the surface of the pan, about 15 to 20 minutes, depending on how well you&#8217;ve drained your ricotta. Serve immediately with corn tortillas.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00a0 2 1\/2\u00a0cups firmly packed ricotta cheese 4\u00a0tablespoons safflower oil (or other neutral oil) Heaped 1\/3 cup finely chopped white onion 4 or 5\u00a0( or to taste) chiles serranos, finely chopped (remove some or all of the seeds and white &hellip; <a href=\"https:\/\/mimbly.com\/wordpress\/2014\/07\/19\/diana-kennedys-scrambled-ricotta-requeson-revuelto-a-la-mexicana\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[126],"tags":[4,119,253,381],"class_list":["post-3389","post","type-post","status-publish","format-standard","hentry","category-mexican","tag-main","tag-olive-oil","tag-onions","tag-ricotta"],"_links":{"self":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/3389","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/comments?post=3389"}],"version-history":[{"count":3,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/3389\/revisions"}],"predecessor-version":[{"id":3393,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/3389\/revisions\/3393"}],"wp:attachment":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/media?parent=3389"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/categories?post=3389"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/tags?post=3389"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}