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Reply to "What to do with ricotta?"
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[quote=Anonymous]I use it almost the same way as 11:40 - fastest ever pasta dish. I skip broccoli & grated parmesan. Instead, add lemon zest to sautéed garlic. Once garlic is lightly browned, add the ricotta and lower the heat to maintain warmth. Add to cooked pasta (I like wide ribbon-style noodles like pappardelle), arugula & a squeeze of lemon juice. Salt to taste. Also use it sometimes as a replacement for goat cheese when making dishes for people who hate the taste of chèvre. It's not the same flavor, but similar consistency for many applications. [/quote]
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