You may not have realized that you can scramble or bake ricotta cheese just like eggs, but if you're tired of eggs and still looking for protein in your breakfast, try this very simple, smooth and slightly tangy ricotta scramble for a change. Any fried vegetables would go well with the ricotta, a very flexible and versatile cheese, but I like to top it off with mushrooms fried using my own special method. The secret of cooking beautiful, crisp but juicy mushrooms, I've discovered, is to fry them in olive oil over very high heat — this seals in the juicy flavors inside a golden reddish-brown exterior that's almost as good to look at as to eat. Scallions, green chilies, salt and pepper finish off the earthy and slightly spicy flavors.
|Scrambled Ricotta with Pan-Fried Mushrooms and Scallion|
|Recipe by Lisa Turner|
Published on October 5, 2007
Creamy golden pan-fried ricotta cheese served with crisp and juicy fried mushrooms