Preheat the oven to 400 degrees F (200 degrees C). Place bread slices on a baking sheet.
Bake in the preheated oven until toasted, about 5 minutes. Rub 1 side of the bread with the cut garlic.
Toss tomatoes, ricotta salata, olive oil, vinegar, onion, basil, salt, and pepper together in a bowl. Divide evenly over bread.
Lightly toss together the zucchini strips, mushrooms, chervil, ricotta salata cheese, and lemon juice in a salad bowl. Season to taste with salt and pepper.
eems dry. Add half Ricotta Salata and stir to combine well
eeler to shave the ricotta salata into the arugula. Toss to
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
with a tossed salad.
Recipe adapted from Giada De Laurentiis
/2 cup of ricotta salata. Add a second layer of
inute Pickled Red Onions: This recipe makes pickled onions that have
o 3 ounces, cut ricotta salata in 1/4 inch cubes
arge bowl. Sprinkle with ricotta salata or feta cheese.
To make the green dressing, place all the ingredients in a jug and, using a hand-held stick blender, blend until smooth. Place the vegetables in a large bowl and toss to combine. Divide between serving plates and top with the ricotta salata. Drizzle with the dressing and top with the chervil and hazelnuts to serve.
In a large, deep skillet, heat olive oil and add sausage. Brown well, breaking up meat as it cooks. Add garlic and cook until golden brown. Add escarole, tomatoes, crushed red pepper flakes and salt. Saute for a few minutes. Add chicken stock. Cook for about 15 minutes.
Meanwhile, cook pasta in a large pot of boiling water until al dente. Drain well and add to skillet. Sprinkle with cheese and toss well. Place on a serving platter and garnish with ricotta salata cheese.
Serve immediately.
Bring a large pot of water to boil.
In a large skillet, heal half of the oil and saute' shallots for 3 minutes.
Add zucchini and season with salt and pepper. Saute for 3 minutes.
Stir in tomatoes and cook for 2 additional minutes.
Cook pasta according to pkg. directions.
Drain and toss with sauteed ingredients in skillet.
Stir in remaining oil and topo with the ricotta salata cheese before serving.
ver pasta. Garnish with ricotta salata, if desired.
reat for stuffing pancakes. Ricotta salata is like feta, however, and
scrub the potatoes and peel them if you wish.
slice in half lengthwise and cut cross-wise into 1/2 inch thick semi-circles.
place them in a pot with salted cold water to cover and bring to a boil.
reduce heat, cover and simmer 15-20 minutes, till just tender.
meanwhile, in a small bowl, whisk together all of the dressing ingredients.
When the potatoes are tender, drain them and place in a serving bowl.
pour on the dressing and toss well.
serve immediately on a bed of arugula and top ricotta salata.