Ricotta Salata Recipes

Combine olive oil and balsamic vinegar in a small bowl, stirring to create a dressing. In a large salad bowl, toss salad greens, roasted beets and pear slices with dressing. Season with salt and pepper. Top with pistachio nuts and BelGioioso Crumbled Ricotta Salata and serve immediately. Serves 4-6.

BelGioioso Ricotta Salata and Roasted Vegetable Pasta

1 small eggplant, cubed

2 Tbsp. salt

4 Tbsp. corn oil

2 Tbsp. extra virgin olive oil

2 tsp. garlic, minced

1 can whole Italian Roma tomatoes

Pepper to taste

Fresh basil

1 lb. spaghetti

1 cup BelGioioso Ricotta Salata, shredded

2 Tbsp. Italian parsley, chopped

Place cubed eggplant on paper towel and sprinkle with salt. Cover with another towel and let eggplant sit for about 20 minutes, until the moisture is drawn out of the eggplant. Heat corn oil and fry eggplant until slightly brown; set aside.

Heat olive oil in pan, add minced garlic and sauté for 1 minute. Add can of whole Italian tomatoes and bring to a boil. Stir to break down the tomatoes into a sauce and simmer at least 20 minutes. Add pepper to taste and fresh basil.

Cook pasta in salted water until al dente. Stir the eggplant cubes with the tomato sauce and toss with the cooked pasta. Immediately top with shredded BelGioioso Ricotta Salata and chopped parsley. Serves 6.