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| Recipes |
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| Ricotta Carrot Casserole |
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(makes 8 servings)
 Mozzarella Fresca’s Whole Milk Ricotta - 15 ounces
Smoked mozzarella, shredded - 2 cups (about 8 ounces) Parmesan, grated - 1 cup Baby carrots - 2 pounds Dry salami, diced - ½ pound Chicken broth - 1 cup Fresh parsley, chopped - 2 tablespoons Fresh basil, chopped - 2 tablespoons Fresh sage, minced - 5 leaves Garlic, minced - 2 cloves Onion, diced - 1 medium Seasoned bread crumbs - 1 cup Whole cloves - 6 each Kosher salt - 1 teaspoon Fresh ground pepper - 1 teaspoon Grease casserole dish; preheat oven to 325f. Blanch cloves and carrots in boiling, salted water for about five minutes. Drain carrots, disregard cloves. Combine ½ cup of breadcrumbs with ½ cup of Parmesan; set aside for topping. Combine all other ingredients in a large bowl; transfer to casserole dish. Top with bread crumbs and Parmesan mixture and bake for about 30 minutes. Serve immediately or let rest for up to half an hour. Buon Appetito! |
