ricotta cheese

Torta Rustica, ethnic treat

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torta_rustica

The Torta Rustica is an easy Cuban, Greek, or Italian dish that can be eaten for breakfast or lunch. The dish which is a complete meal consisting of carbohydrates, vegetables, and food from animals, is a fairly heavy meal and best eaten before late hours.

Gather together 2 1/4 cups all-purpose flour, 3/4 cup cornmeal, 1/2 teaspoon salt, 3/4 cup butter, diced 2 eggs, 4 tablespoons cold water, 1 1/2 cups ricotta cheese, 4 ounces feta cheese, 1 cup grated Parmesan cheese, 1 egg 1/4 cup chopped parsley, 2 tablespoons chopped fresh basil, 2 teaspoons chopped fresh oregano, 2 cups shredded mozzarella cheese, 1/2 pound ham slices, chopped frozen chopped spinach, roasted red peppers, and 1 egg.

To prepare add flour, cornmeal, and salt and cut in butter until the mixture resembles coarse bread crumbs. Beat in eggs and cold water and mix it into the flour mixture until the dough forms. Shape2/3 of the mixture into a flattened round and repeat the process with the remaining 1/3 and place in the refrigerator.

In a separate bowl, mix the cheese, 1 egg, parsley, basil, and oregano until blended. In an 8 inch round baking dish rollout the dough mixture and place the flattened portion in the bottom of the pan. Use the remaining 1/3 to wrap in the round section of the dish and add the cheese mixture. Add the peppers in single layer and top with the mozzarella and press down. Cover with the remaining dough and seal the edges. Use the remaining egg to top the mixture and bake in an oven at 375 degrees F or until the crust is golden brown. Once done, cool, cut into wedges and serve.

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Chicken with Eggplant and Basil

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Chicken is one of the most versatile meats you can buy. It goes with just about everything and most dishes are so simple and easy to prepare. The Chicken with Eggplant and Basil is one such dish.

This dish requires 4 tablespoons extra-virgin olive oil, 1 baby eggplant cut in half, salt, 1 tablespoon pine nuts, 4 thin chicken cutlets, Freshly ground pepper, All-purpose flour, cloves garlic, chopped, 1/4 cup sun-dried tomatoes packed in oil, drained, rinsed and chopped, 1/4 cup fresh basil leaves, 1/2 cup chicken broth, 1/4 cup ricotta cheese, and bread.

To prepare, first season the chicken with salt and pepper and roll in the flour. After shaking off the excess put aside. Next drizzle a little olive oil over the eggplants and add salt; place in an oven and cook for a few minutes. Toast the pine nuts over a saucepan over a high flame and then place in a bowl and drizzle the remaining olive oil.

Place the chicken in a saucepan and brown for a few minutes add the garlic and cook a few more minutes. Slice the eggplant into chunks and add tomatoes, eggplant, basil, nuts, and broth to cooking chicken. Simmer. Allow to cook and top with ricotta cheese and eggplant. Serve with bread.

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Italian Sausage Lasagna, sweet

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sausage_lasagna

There is nothing like tasty Italian lasagna to tickle the taste buds. This is the Italian sausage lasagna (read here other news).

To make you will need 12 lasagna noodles, 1 poundsweet Italian sausage, 2/3 cupchoppedonions, 1/2 tablespoonminced garlic, 2/3 cupchopped parsley, 3 cans tomato paste, 1 cantomato sauce, 2 cups water, 1 1/2 teaspoonsItalian seasoning , 1 1/2 teaspoonsdried oregano, 1 1/2 teaspoonsdried basil leaves , 1 poundpart-skim ricotta cheese, 1 packagechopped spinach, 1/2 cupgrated Parmesan cheese , 3eggs , 2 teaspoons garlic salt, 1/4 teaspoon ground black pepper , and 3 cupsshredded mozzarella cheese.

First preheat an oven to 350 degrees F and grease a 9×13-inch baking dish. Then bring a pot of salted water to a boil. Add the lasagna noodles and cook for about 10 minutes.

In a saucepan over a medium flame, cook the sausages with onions, garlic, and parsley. Then add the tomato paste, tomato sauce, water, Italian seasoning, oregano, and basil and mix carefully. Allow to simmer for 5 minutes while stirring occasionally.

In a separate bowl, mix parsley, ricotta, spinach, Parmesan, eggs, garlic salt, and pepper. Spread some sauce in the bottom of the baking dish and layer with 4 noodles, 1/2 cheese mix, 1/3 remaining sauce, and 1 cup mozzarella.

Repeat and make last layer noodles, sauce, and mozzarella cheese. Cover pan with aluminum foil.

Bake in the preheated oven for 45 minutes. Remove the foil and bake uncovered for another 10 minutes or until cheese is bubbly.

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