Ricotta
I can’t get over how good this “ricotta” is. I mean, it’s made from pine nuts, for pete’s sake. So far, I’ve had it as baked ziti (even better the second day) three times (usually rice noodles, tomato sauce, the pine-nut ricotta, and ground sausage) and as pizza three times (on a buckwheat crust, which I’m still working on). My son loves the pizza. We use lime juice instead of lemon juice, because my son can have limes on rotation every 4 days, but no lemons or oranges. And the last time I made the pizza (shhh, don’t tell him), I caramelized red peppers, onions, and garlic in olive oil, and I was just going to put it on top of my side of the pizza, but I decided to put some of it in the “ricotta” when I was processing it, along with some fresh oregano from my garden. Awesome! I only had it two nights ago, and I want it again!! Kudos to Bette Hagman and Raw Food.
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You’re currently reading “Ricotta,” an entry on Kathy’s Recipe Box
- Published:
- 7.1.09 / 10am
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- Kathy's Blog
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As it happened, I used the Bette Hagman recipe for the lasagna noodles, but the recipe for the ricotta is mine, inspired by a raw foods cookbook (but baked, which is oh so scandalous, hee hee). I love the idea to add caramelized veggies in the pine nut “cheese”… sounds so yummy!
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