These Skinny Eggplant Rollatini are so insanely delicious they would turn any eggplant hater into an unconditional lover. They are so tender you don’t even need a knife to cut them, they’ll just melt in your mouth.
These crepes with whipped Meyer lemon ricotta are simple, classic, and uncomplicated. But instead of literally just making crepes–and adding powdered sugar and lemon juice– I decided to do a little bit of a spin on the whole lemon ricotta pancake concept.
Farm To Table Dinner: Roasted Apricots With Ricotta And Honey
Tomaten-Tarte mit Ricotta 250 g flour 125 g butter 40 g Parmesan 30 g dried tomatoes 2 sprigs of rosemary 500 g ricotta 2 eggs 300 g tomatoes (yellow, red ) Zest of half a lemon 3 tablespoons honey 2 tablespoons olive oil Salt and pepper