Ricotta

Popular in the MAGHREB sweetness. I want to introduce another type of dough KADAYIF. In this embodiment, the pie was FRIED!! in a skillet, but you can also oven.

A quick and tasty dessert. It turns out very tender and crispy.

This is perhaps one of the most favorite sauces. I use it for pumpkin varieties "Prefecture", because she's amazing "nutty" flavor, but you can cook with any pumpkin!

Just say "connoisseurs" Italian cuisine, especially Sicilian, it's a recipe I slightly altered "under" Northern Italy!.. As a real sheep's ricotta in here, "the afternoon with fire you will not find"...

Quite by chance I saw this recipe in the vastness of the net, well, the competition spurred on his cooking. Genovese (Genovese) - cookies, a native of Genoa. Semolina in the dough gives a nice crunch. Sand with the original ricotta with coffee and cardamom. Help yourself...

This is a traditional cake from the Abruzzo region. These baskets with ricotta, baked in Italy for Easter. They are called "chain letters". Cakes are a box of thin crispy dough filled with a delicate cream of ricotta. The cake is baked together with the cream during baking rises strongly, and on cooling settles. The result is a layered mass, resembling the most delicate souffle hrustaleu enclosed in a shell.