win!
How would you like a wonderful Le Creuset baking dish, ramekins and spatula plus some Perfect Italiano Ricotta? Of course you would! And all courtesy of Perfect Italiano Ricotta. All you have to do is tell me in the comments your favourite way to use ricotta - it doesn´t have to be a full recipe, just an idea will do.
I will choose the idea I think sounds the best and the kind folks at Perfect Italiano Ricotta will send you the fab prizes shown above! Comments close in two weeks on the 10th May 2010. The winner will be notified soon after that. This competition is only open to New Zealand residents.
Come on, what are you waiting for!
41 comments:
Without a doubt, my most favourite and most indulgent is to blend some ricotta with a wee bit of honey, a handful of fresh or frozen berries and layer it between layers of French toast with a little more on top of course ;)
I'd have to say ricotta, pine nuts, garlic, fresh basil, olive oil and grated Parmigiano-Reggiano all blended together on toasted baguette slices, yummers.
Layers of ricotta mixed with parmigiano, sun dried tomatoes, ricotta again, pesto, ricotta, roasted capsicums, and ricotta. Eat with grissini or good ciabatta.
Like a curd tart without the pastry. Ricotta, lemon zest, currants, sugar, eggs, spices, poured into little silicon muffin pan things and baked until set. An excellent addition to a packed lunch.
I've been longing to make a lemon ricotta cheesecake - zingy and light yet rich and sweet all at once.
Without doubt twice baked souffle is the best way to indulge yourself with ricotta. Serve with baked tomatoes or a crunchy salad. Delectable.
Then again, if lazy rice wafers with ricotta, crunchy fat pea sprouts and a great chutney ain't half bad.
I like challenges
Win, the opposite of the internet meme fail
i want to win this he he he he he
Thank you very much Emma, Perfect Italiano and Justene at Fuse my prize pack has arrived. I am going to enjoy trying out some of the ideas that have been posted.
Cheers!
I love to grate a bit of nutmeg into ricotta and stuff it into big ole pasta shells, put it in a pan, pour over my home canned arribiata sauce grate over a little parm- about 350 for half an hour or so. If I dont have shells, I have been known to stuff it into any pasta it will stuff into- even roll it in lasagna noodles. I dont ever want meat with it but you could if you want. Diane
Great info, will try it!
I think sounds the best and the kind folks at Perfect Italian Ricotta. Thanks for sharing.
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