SHEEPERINO PIE
Ingredients:
250 g Sheeperino Ricotta
3 Eggs
300 g boiled and drained Spinach
50 g grated Parmesan Cheese
2 sheets Puff Pastry
Nutmeg, Salt, Pepper
Mix well spinach, eggs, ricotta and parmesan cheese; add nutmeg, salt and pepper. Put one sheet of puff pastry in an oven dish, spread the mixture and cover with the other sheet. Bake for about 30 minutes at 1800 C. Serve either warm or cold.
SHEEPERINO ASPARAGUS
Ingredients:
500 g Asparagus
4 Eggs
150 g Sheeperino cheese
Oil
Steam asparagus, in a pan fry eggs in oil, then add asparagus and shave Sheeperino on top, cover and simmer for few minutes until cheese is melted. Add salt and pepper as per your taste.
SHEEPERINO CASSATA
Ingredients:
250 g Sheeperino Ricotta
75 g sugar
1 Egg
150 g of mixed peel
75 g dark chocolate bits
50 g pistachio and/or almond
Cinnamon
Beat eggs with sugar until white and creamy. Add ricotta, fruit and chocolate. Mix well and add cinnamon. Spread in a grease pan and bake about 30 min at 145o C.
SHEEPERINO PASTA
Ingredients:
400 g of pasta (penne or shell)
1 capsicum
1 eggplant
2 ripe large tomatoes
Garlic, olive oil, salt, hot chilly pepper
150 g Sheeperino cheese
Chop capsicum, eggplant and garlic and fry in oil, add tomatoes and let cook for 15 min. Add boiled and drained pasta and stir fry for few minutes, then add diced Sheeperino. Add salt and hot chilly pepper as per your taste.