Tag Archive: fresh ricotta


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Ingredients:
1 lb. cooked spaghetti
1 1/2 cups fresh ricotta
1 1/2 cup fresh mozzarella (shredded)
1 cup thinly sliced pepperoni
2 eggs (beaten)
4 tbs. olive oil
salt and pepper
Directions:
1, Boil spaghetti to desired tatse. Drain, pour cold water over spaghetti. Drain well.
2. In a large bowl mix ricotta, mozzarella, pepperoni, a pinch of salt and pepper. Mix well.
3. Mix the beaten egg into the cooled spaghetti. In a large frying pan, put olive oil. Put half the spaghetti in pan. Put all ricotta, mozarella, pepperoni mixture on top. Spread it out.
4. Put remaining spaghetti on top.
5. On a medium heat, cook on one side for 10-12 minutes. After 8-10 minutes, using a dish, flip over and put back in pan. Cook on other side for another 8-10 minutes. You want it to be crispy on the outside. (See picture) Serve hot.
Optional: If you have a cast iron pan, you can bake it in the oven. 350 degrees for about 35-40 minutes.

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Ingredients:
1 (3 lb.) roasting chicken
1 large eggplant (peeled and sliced thin) *at least 8 slices
2 large tomatoes (sliced) *at least 8 slices
1 lb. piece fresh mozzarella (sliced) *you need 4 slices
1 jar of roasted peppers (drained and sliced)
2 cups of bread crumbs
2 eggs (beaten)
1 cup fresh ricotta
sea salt and black pepper
olive oil
Directions:
Preheat oven to 350 degrees.
1. Sprinkle sea salt and black pepper on whole chicken. Roast chicken for one hour and 20 minutes. Chicken should be well cooked. Let cool.
2. Dip eggplant slices in egg and then bread crumbs.
3. In a large skillet put 3-4 tbsp. of olive oil. Fry eggplant on both sides until tender. (about 4-5 minutes) Let dry on paper towels.
4. Slice the roast chicken breasts into thin slices.
5. In a baking pan, coat the bottom with a little olive oil. Put a slice of eggplant. Put a slice of tomato on top. Put a slice of fresh mozzarella on top. Put a slice of chicken and then top with another slice of eggplant. Put a dollop of fresh ricotta on top. Sprinkle a little sea salt. Top with roasted peppers. (see photo)
Preheat oven to 350 degrees.
6. Bake in oven for about 12-15 minutes. You want mozzarella cheese melted.

Image

 

Ingredients:

4 large chicken cutlets (large enough for rolling)

1/2 lb. spinach

1/2 lb. fresh ricotta

2 cloves of garlic (chopped)

1 large egg (beaten)

1 cup of all purpose flour

olive oil

1/2 cup of white wine

1 cup chicken stock

2 lemons (juiced)

salt and pepper

Directions:

Preheat oven to 350 degrees.

1. In a skillet, put 2 tbs. of olive oil. Brown garlic. Add spinach and cook until soft. Remove and let cool.

2. In a food processor, add ricotta, spinach and a pinch of salt and pepper. Mix well.

3. Take chicken cutlets and lay flat on wax paper. Put 2 tbs. of ricotta spinach mixture. Roll chicken cutlets up and tie with a string. 

4. Take rolled chicken cutlets and dip in egg and then flour. 

5. In a skillet, put 3 tbs. of olive oil. Fry rolled cutlets on each side for 3 minutes so they become brown. Remove from heat.

6. In a baking dish, put browned rolled cutlets. Add wine, chicken stock and lemon juice. Bake in oven for 45 minutes. Remove string and serve.

Serve hot. Serves 4 people.