I bought a tub of Ricotta for the first time in a long time and was
eager to make a savoury dish, not a sweet one, but also not lasagne.
So for New Year's Day brunch I whipped up some Ricotta potato
pancakes using a standard batter with the addition of two grated
medium sized Yukon Gold potatoes, half the Ricotta and an extra egg.
The result was extra rich and creamy tasting, wonderful with a smear
of raspberry jam.

I was at loose ends about what to do with the other half, so I did a
MM search for inspiration and one of the choices that popped up was
macaroni salad. I didn't have all the listed ingredients (we were
even out of mayo!) so I made my own version: cooked macaroni, diced
onion, celery and pimento stuffed green olives, some thawed frozen
peas, and a dressing made from 2 parts PC creamy white Caesar
Dressing with bacon, 1 part plain Balkan yogurt, the Ricotta, and a
modest amount of black pepper, hot sauce and mustard powder. The
results were quite tasty. Would make again.




Cheers

Jim


... Barbecue sauce is the evolved form of ketchup

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