White Beans with Ricotta
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15 oz. Galbani® Whole Milk Ricotta Cheese
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1/4 cup Galbani® Shredded Parmesan Cheese
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3 Tbsp. extra virgin olive oil
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2 cloves garlic, chopped
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1/4 white onion, diced
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15 oz. can of cannellini beans
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15 oz. can of butter beans
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1 Tbsp. Calabrian chili paste or red pepper flakes
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1 sprig fresh rosemary leaves, de-stemmed and finely chopped
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Zest of one lemon
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Salt & pepper, to taste
In a 12-inch sauté pan, heat olive oil with garlic and onion, until onions are translucent. Open and add entire contents of both cans of beans, bring contents to a boil.
Stir in Calabrian chili paste, then turn off the burner once it starts to thicken.
Ladle beans into bowls and top with a few spoonfuls of ricotta cheese. Finish with shredded Parmesan, chopped rosemary, lemon zest, and serve.
Chef’s Tip: Serve with crostini as a great appetizer or add to your favorite pasta for an easy meal.
-
15 oz. Galbani® Whole Milk Ricotta Cheese
-
1/4 cup Galbani® Shredded Parmesan Cheese
-
3 Tbsp. extra virgin olive oil
-
2 cloves garlic, chopped
-
1/4 white onion, diced
-
15 oz. can of cannellini beans
-
15 oz. can of butter beans
-
1 Tbsp. Calabrian chili paste or red pepper flakes
-
1 sprig fresh rosemary leaves, de-stemmed and finely chopped
-
Zest of one lemon
-
Salt & pepper, to taste
In a 12-inch sauté pan, heat olive oil with garlic and onion, until onions are translucent. Open and add entire contents of both cans of beans, bring contents to a boil.
Stir in Calabrian chili paste, then turn off the burner once it starts to thicken.
Ladle beans into bowls and top with a few spoonfuls of ricotta cheese. Finish with shredded Parmesan, chopped rosemary, lemon zest, and serve.
Chef’s Tip: Serve with crostini as a great appetizer or add to your favorite pasta for an easy meal.