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| Cheesy Eggplant Napoleon (Serves 6) |
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| Eggplant 3 medium eggplants, cut into 1/2 inch thick slices 1 cup all-purpose flour 2 eggs, beaten 1 cup vegetable oil salt & pepper to taste 1 cup breadcrumbs (reserve ¼ cup for topping) Cheese Filling 1 cup Maggio Shredded Mozzarella Cheese 3/4 cup Maggio Ricotta Cheese basil leaves, chopped Marinara Sauce 2 tablespoons extra virgin olive oil 1 medium onion, minced 1 garlic clove, minced 6 ripe tomatoes, peeled, seeded and diced 1/2 teaspoon chopped oregano 1/2 teaspoon chopped basil salt & pepper |
Directions
Preheat oven to 350°F. For marinara, in a small saucepan over medium heat, warm oil and sauté onion for 3 minutes or until translucent. Add garlic and sauté, stirring continually. Do not brown. Add tomatoes, oregano, basil and season with salt and pepper. Cover and simmer on low for 10 minutes. Set aside. For cheese filing, mix Maggio Shredded Mozzarella Cheese, Maggio Ricotta Cheese, and chopped basil in a small bowl. Set aside. Season eggplant slices with salt and pepper, and sprinkle with flour, shaking off the excess. Dip each slice in egg then in the breadcrumbs. Set aside. In large skillet, heat vegetable oil over medium-high heat until hot. Fry breaded eggplant slices, one slice at a time, until golden brown and place on a wire rack inside a baking sheet to drain. In a 9x12 baking dish, arrange one layer of fried eggplant slices, do not overlap slices. Top each slice with prepared marinara sauce, then a layer of cheese filling, leaving half of the cheese filling for the next layer. Add second layer of fried eggplant slices directly on top of the first slices, top with marinara, and cheese filling. Arrange final eggplant slice directly on top of previous slices, sprinkle with breadcrumbs. Bake for 10¦15 minutes until breadcrumbs are golden brown and cheese is melted. To serve, spoon extra marinara on plate, place one stack of eggplant slices and garnish with fresh basil. Back to Top |
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Phyllo Shrimp Rolls | |
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Ingredients 10 oz fresh spinach, chopped 3/4 cup chopped onion 1 tablespoon olive oil 1 cup Maggio ricotta cheese 1/2 cup Maggio Italian blend shredded cheese 1 tablespoon grated lemon peel 1 tablespoon chopped fresh dill weed 1/4 teaspoon ground pepper 8 oz. shrimp, cooked, peeled, & chopped 16 sheets phyllo dough, thawed 1/2 cup melted butter |
Directions In skillet, cook spinach and onion in oil until tender. Combine MAGGIO ricotta, shredded cheese, lemon, dill, and pepper; stir in spinach mixture and shrimp. Chill while assembling phyllo. Place two sheets of phyllo on work surface with long side toward you. (Cover remaining dough with plastic wrap and damp towel.) Lightly brush sheets with melted butter and fold over to make a rectangle 8" X 11"; brush with a little more butter. Spoon 1/3 cup of filling along bottom edge; leaving a one inch border of phyllo clear on all sides. Fold bottom edge over filling and roll up. Pinch ends and tie with kitchen string. Place roll on baking sheet; seam side down. Repeat with remaining dough and filling. Brush rolls with melted butter; bake at 375F. for about 20 minutes until golden. Garnish with lemon wedges and fresh dill. Makes 8 rolls. Back to Top |
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Roma Cream Crab Cakes | |
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Hot Pepperocotta Aioli (Sauce) Ingredients 1/2 cup MAGGIO Part Skim Ricotta Cheese 1/4 cup hot pepper relish 2 Tsp fresh lime juice Crab Cakes Ingredients: 1 pound container fresh crabmeat, cleaned, rinsed, well drained 1/3 cup minced red onion 1/4 cup chopped cilantro 1/2 cup crushed garlic croutons 2 tablespoons whole grained mustard 2 tablespoons hot pepper relish 1/2 cup MAGGIO Part Skim Ricotta Cheese 1 egg 1/4 cup all purpose flour 1/16teaspoon (each) salt, black pepper or to taste 4 tablespoons olive oil |
Directions Hot Pepperocotta Aioli (Sauce) In small container, stir above ingredients together until thick sauce forms. Set side. Directions for Crab Cakes Stir first eight crab cake ingredients together to bind ingredients. Form into 8 patty size cakes. In a shallow pan, season flour with salt and pepper; dredge crab cakes in flour mixture to coat both sides. Place oil in 12 inch non stick skillet; fry cakes for about 4 minutes per side over medium to medium/high heat until golden brown and crispy on both sides. Drain on paper towels. Place on platter; serve with prepared Hot Pepperocotta Aioli. Garnish with fresh sprigs of cilantro as desired. Serves four. Back to Top |
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Ricotta Cheese Dumplings | |
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Ingredients 1 cup MAGGIO ricotta cheese 1/2 tsp. salt 1/4 tsp. pepper 1 large egg 1/4 cup MAGGIO grated parmesan cheese 1/2 cup flour 1 small jar prepared spaghetti sauce, preheated 2-3 links sweet Italian sausage, precooked |
Directions Simmer 3 qts. of water in large pot. In food processor, combine ricotta, salt, pepper, egg, parmesan, and flour. Process for 10 seconds. Transfer batter to a bowl. Spoon 1 Tbsp. of batter at a time into simmering water. Cook for 10 minutes, or until dumpling rise to the surface of the water. Remove dumpling from water with slotted spoon, draining well. Spoon sauce over dumpling and sausage and serve. Makes about 12 dumplings. Back to Top |
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Four Cheese Baked Penne | |
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Ingredients 1 lb. penne pasta, uncooked 1 15 oz. container MAGGIO ricotta cheese 1 8 oz. package MAGGIO shredded mozzarella cheese 1/4 cup MAGGIO shredded parmesan cheese 1/4 cup MAGGIO shredded romano cheese 1/2 cup milk 1 can (14.5 oz.) diced tomatoes with Italian herbs 1 8 oz. can tomato sauce 2 cups sliced zucchini 1/3 cup chopped fresh parsley 1/3 cup chopped fresh basil |
Directions Preheat oven to 350 degrees. Cook pasta as directed on package; drain. Stir together ricotta, 1 1/2 cups shredded mozzarella, parmesan, romano and the milk in a large bowl; stir in pasta and remaining ingredients. Spoon mixture into greased 2- to 3-quart baking dish (approximately 12" x 9"). Sprinkle with remaining mozzarella cheese. Bake in 350 degree oven for 30 minutes. Makes 8 servings Back to Top |
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Maggio Ricotta Mushroom Crepes Created by Chef Jim Coleman specially for Maggio Cheese |
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Ingredients prepared crepes (available at grocery store) portabello mushroom filling (recipe below) gourmet tomato sauce (available at grocery store) 4 oz. balsamic vinegar 4 green onions, sliced with tops reserved For the filling: 3 medium portabello mushroom caps, cleaned and washed 1 cup MAGGIO ricotta cheese 1/2 cup MAGGIO shredded mozzarella cheese 2 large eggs, beaten 1/2 cup MAGGIO grated parmesan cheese 2 cloves garlic, finely chopped 1 tsp. rosemary, freshly chopped or 1/2 tsp. dried salt & fresh ground pepper to taste |
Directions Clean the mushrooms by using a spoon and scraping away the gill underside of the cap. Rinse caps under cold water to remove dirt. Dice into 1/4 inch cubes. Sauté in 1 tsp. oil in non-stick skillet. As they start to soften add garlic, rosemary, salt and pepper. Cook until soft. Set aside to cool. Mix ricotta, shredded mozzarella, eggs and parmesan in bowl, fold in cooled mushrooms. Divide into 4 equal amounts. Assemble purses by spooning filling onto center of crepe and pulling up sides of crepe evenly. Tie with green onion top, sliced thin. Use remaining part for garnish. Pre-heat oven to 400 degrees and bake bundles on non-stick cookie sheet for 10-15 minutes or until crisp and hot through center. Reduce the balsamic vinegar to a syrup consistency by simmering in small sauce pan. Spoon preheated tomato sauce onto plate. Place ricotta purse on sauce. Drizzle balsamic around purse. Garnish with fresh green onion slices and serve. Makes 4 servings Back to Top |
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| Tortellini Casserole | ||
| Ingredients 1 lb. tortellini pasta, uncooked 1 15 oz. container MAGGIO ricotta cheese 1 8 oz. package MAGGIO shredded mozzarella cheese 1/4 cup MAGGIO shredded parmesan cheese 1/4 cup MAGGIO shredded romano cheese 1/2 cup milk 1 can (14.5 oz.) diced tomatoes with Italian herbs 1 8 oz. can tomato sauce 1/3 cup chopped fresh parsley 1/3 cup chopped fresh basil |
Directions Preheat oven to 350 degrees. Cook pasta as directed on package; drain. Stir together ricotta, 1 1/2 cups shredded mozzarella, parmesan, romano and the milk in a large bowl; stir in pasta and remaining ingredients. Spoon mixture into greased 2- to 3-quart baking dish (approximately 12" x 9"). Sprinkle with remaining mozzarella cheese. Bake in 350 degree oven for 30 minutes. Makes 8 servings Back to Top |
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