Click here to learn more about delicious, nutritious MAGGIO Ricotta!
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Lemon-Ricotta Pancakes | |
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Ingredients 1 cup MAGGIO ricotta cheese 2 Tbsp. sugar 1 cup flour 1 tsp. baking powder 1/2 tsp. nutmeg 1/2 tsp. cinnamon 2 eggs 2/3 cup milk 1 Tbsp. lemon juice maple syrup butter or margarine for pan |
Directions Combine all ingredients in a large bowl until blended. Melt butter or margarine in frying pan or griddle over medium- high heat. Pour batter onto pan and cook until batter begins to bubble or pancakes are brown around edges. Flip and cook other side. Serve with maple syrup. Makes approx. 10 -12 pancakes Back to Top |
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Tomato Zucchini Frittata | |
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Ingredients 2 cups thinly sliced zucchini 2 green onions, chopped 2 Tbsp. oil 4 eggs 1/2 cup MAGGIO ricotta cheese 1/4 cup MAGGIO shredded parmesan cheese salt and pepper to taste For garnish: fresh tomato slices, and basil sprigs |
Directions In 8 or 9 inch non-stick skillet, saute zucchini in oil 5 minutes, until zucchini is tender-crisp. Remove from heat. Add green onions. In medium bowl, beat eggs, blend in ricotta, salt, pepper, and parmesan. Stir in zucchini mixture. In same skillet, heat remaining Tbsp. oil. Pour in egg mixture and cook over low heat until bottom is lightly browned, and top starts to set, about 5 or 6 minutes. Slide out of pan onto a flat plate; invert skillet over plate and flip. Cook other side 1 to 2 minutes, until lightly browned. Slide spatula around frittata to loosen; slide out onto plate. Garnish with tomato and basil. Makes: 2 generous servings. Back to Top |
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Brushetta with Ricotta Apricot Spread | |
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Ingredients 1 cup MAGGIO ricotta cheese 1/2 cup chopped dried apricots 1/4 tsp. ground mace |
Directions Combine ingredients; stir to blend. Spread on split mini bagels; garnish with fresh mint leaves. Back to Top |
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Ricotta Smoked Salmon Spread | |
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Ingredients 1 cup MAGGIO ricotta cheese 1 oz. smoked salmon, finely chopped 1 tsp. fresh lemon juice 1 tsp. dill weed |
Directions Combine ingredients; stir to blend. Spread on split toasted bagels or mini rye bread slices. Garnish with fresh dill. Back to Top |
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