In place of ricotta
I love cottage cheese, especially in hot and savory dishes. I use it in place of ricotta (for lasagna, eggplant florentine, baked ziti, etc.) because it's moister and cheesier. It's also good on pizza - I make pita pizzas with marinara, part-skim mozzarella, sliced mushrooms, olives and little blobs of cottage cheese on top.
And of course it's great in omelets, baked potatoes and as a filling for fruit crepes. Cottage cheese is like the 8th wonder of the world!
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