Appetizers
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Pears, Prosciutto, Parsley, and More: A Tasty Antipasto Recipe
A delectable new cheese now tempts customers at our favorite local caseificio (“cheeese-maker” or a place where cheeses are made…
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Italian Style Poppers with Garlic Ranch Aioli
Ingredients: 8 Anaheim peppers 2 Tbsp. Extra virgin olive oil 1 Small Spanish onion, diced 1 Clove garlic, finely chopped…
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Baked Parmesan Crisps
Ingredients: 1 cup (packed) Miceli’s Fancy Shredded Parmesan Preparation: Preheat oven to 350°F. Line two large baking sheets with parchment…
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Asparagus and Ricotta Pudding
Ingredients: 1/2 cup fresh breadcrumbs made from crust-less Italian bread 2 pounds asparagus, trimmed 2 Tablespoons butter 1 medium onion,…
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Pizzette with Goat Cheese and Ricotta
Ingredients: 1/2 cup Miceli’s Ricotta Cheese 4 ounces Miceli’s Mascarpone Cheese 3 Tablespoons olive oil, divided 2 Tablespoons finely chopped…
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Bruschetta with Peppered Scallops
Crostini con Cape Sante Piccanti By Biba Caggiano, author of >From Biba’s Italian Kitchen Photo by Regina Orlando. Makes 4…
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Potatoes with Sesame and Rosemary
Ingredients: 1 kg. Small potatoes 60 g. Sesame seeds 50 g. Butter Rosemary (a bunch) Salt Wash the potatoes and…
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Miceli’s Ricotta Cavatelli
Ingredients: 2-3 cups unbleached all-purpose flour 1 15-oz. container Miceli’s Chicago Style Ricotta Cheese 2 large eggs, lightly beaten Preparation:…
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Sicilian Rice Balls
Ingredients 1 cup arborio rice 2 cups chicken broth ½ cup arrabiata sauce (you may use any tomato sauce to…
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Miceli’s Basket Cheese Bites
Ingredients 30 red and/or yellow cherry tomatoes 1 lb. Miceli’s Basket Cheese, cut into small cubes 1/4 cup olive oil…
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