Appetizers
Miceli's Basket Cheese Bites
Marianne Storath
Ingredients
30 red and/or yellow cherry tomatoes
1 lb. Miceli’s Basket Cheese, cut into small cubes
1/4 cup olive oil
3 tbsp. balsamic vinegar
Fresh chopped basil for garnish
Preparation
Cut off the top of each...
Miceli's Ricotta Cavatelli
Marianne Storath
Ingredients:
2-3 cups unbleached all-purpose flour
1 15-oz. container Miceli's Chicago Style Ricotta Cheese
2 large eggs, lightly beaten
Preparation:
Put 2 cups of the flour into a bowl, make a well in the flour, and add the cheese and...
Bruschetta with Peppered Scallops
Biba Caggiano
Crostini con Cape Sante Piccanti
By Biba Caggiano, author of >From Biba's Italian Kitchen
Photo by Regina Orlando.
Makes 4 bruschetta
Ingredients Crusty Italian bread, such as Pane Pugliese, cut into four ½-inch thick slices 1/4 to...
Asparagus and Ricotta Pudding
La Gazzetta Italiana
Ingredients:
1/2 cup fresh breadcrumbs made from crust-less Italian bread
2 pounds asparagus, trimmed
2 Tablespoons butter
1 medium onion, finely chopped
1 cup Miceli's Fancy Shredded Parmesan Cheese
1/2 cup Miceli's Traditional Ricotta...
Italian Style Poppers with Garlic Ranch Aioli
La Gazzetta Italiana
Ingredients:
8 Anaheim peppers
2 Tbsp. Extra virgin olive oil
1 Small Spanish onion, diced
1 Clove garlic, finely chopped
1 C. Miceli's mozzarella cheese, shredded
1 12oz Container Miceli's mascarpone
1/2 C. Miceli's parmesan cheese
8...
