4 prosciutto herbed ricotta Recipes

ricotta cheese, salt , to taste, pepper , to taste, parmigiano-reggiano cheese, grated, garlic clove, finely chopped, flat leaf parsley, chopped, sage leaves, chopped, rosemary, chopped, chicken breasts, skinless, boneless, olive oil, prosciutto , di parma (thin sliced), chicken stock, lemon , juice of, butter

sauvignon blanc, shrimp, peel and deveined, tails off and chopped, prosciutto ham, medium diced, parmeson reggiano, freshly grated, ricotta cheese, fresh mozzarella, grated, leeks, chopped, garlic, minced, canned diced tomatoes (or 2 lbs fresh ), artichokes, drained and chopped, panko bread crumbs, italian herbs blend , fresh parsley, basil, thyme, and rosemary (chopped), extra large pasta shells, extra virgin olive oil

russet potatoes peeled, chopped shallots, eggs, lightly beaten, flour (or more ) or matzo meal (during passover), salt and freshly ground black pepper, vegetable oil for frying, south western style omit the shallots ; mix the batter with chopped herbs such as cilantro, scallion and dried oregano. serve topped with slivers of roasted red peppers, grated jack cheese and salsa., curried style mix potatoes with some curry powder. make a circle of sliced fresh tomatoes on a dinner plate. center 3 to 4 overlapping pancakes in an inner circle and center a dollop of sour cream and hot pickle in the middle., italian style mix potatoes and onion with a smidgen of raw garlic and thin slices of prosciutto. cook in olive oil and serve topped with fresh ricotta cheese and surrounded with a dice of seeded tomatoes mixed with basil and vinaigrette.