Pasta Fasùl (Pasta Fagioli)

Pasta Fasùl (Pasta Fagioli)

  • Servings: 6-8 as a main dish
  • Difficulty: Very Easy

Growing up in our Italian American household we could always count on one of our favorite meatless meals on a Friday night...Pasta Fasùl. Depending upon the region of Italy your family is from, you may know it as pasta fagioli or pasta fasùl (fazool). Our grandparents were from Naples and Sicily, which shared the same word for beans, fasùl. Technically this dish is a soup; however, we loved it best when most of the liquid dried up & was topped with lots of grated Pecorino Romano cheese. Our Mom always made this with small or medium-sized pasta shells; however, you can use any small pasta in your pantry as we did tonight. This is a very rustic meal but can be dressed up with the addition of any vegetable you have on hand, i.e. spinach, carrots, zucchini or escarole.  To complete this meal, serve with a side salad. Give it a try on those nights you're pressed for time and let us know how you and your family like it.

Ingredients

  • 1 lb. medium or small pasta shells or elbow pasta (we used ditalini as that’s what we had on hand)
  • 10 cloves garlic, smashed
  • 4 cans cannellini beans, do not rinse or drain the liquid
  • 1 cup prepared tomato sauce (preferably homemade or your favorite jar sauce)
  • 1 small can tomato paste plus same can filled with water to dilute
  • salt to taste
  • reserve at least 1 cup cooked pasta water
  • Pecorino Romano grated cheese for topping

Directions

  1. Bring a large pot of water to a boil, add a Tablespoon of salt then add pasta. Cook pasta according to package directions. Before draining reserve at least 1 cup of the pasta water then drain pasta & set aside in a large bowl.
  2. In a large, deep skillet on medium heat add EVOO. Add smashed garlic & sauté a minute or two but don’t burn.
  3. Add the 4 cans of cannellini beans and stir well until they begin to boil. Lower heat to medium-low and add 1 cup prepared sauce & small can of tomato paste with a small can of water. Add a little of the reserved pasta water if too thick. Combine well and continue to cook for about 10-15 minutes.
  4. If you prefer a soupier pasta fasùl just add more of the reserved pasta water until it’s the consistency you like.
  5. Let sit for 5-10 minutes in a covered pot before serving.
  6. Top with grated cheese & garnish with fresh basil or parsley (optional)

NOTE: To make this meal gluten-free, just substitute any small-sized gluten-free pasta in place of regular pasta.

This dish thickens as it sits so if you want a thinner sauce, add more liquid in step 3-4 while cooking.

 

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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Fried Calamari – Gluten-Free

Fried Calamari - Gluten-Free

  • Servings: 6-8
  • Difficulty: Very Easy

Whenever we go out together for dinner we always order fried calamari if it's on the menu. Unfortunately for Jack, restaurants never make it gluten-free. This leaves him feeling left out and having to settle for soup or salad. We decided to test a gluten-free batch that he would enjoy at home. Turns out they were so good you can't tell the difference. So if any of your loved ones need to eat gluten-free, give this recipe a try. Who needs restaurants when you can serve up a tender batch in no time at all!

Ingredients

  • 1 lb calamari – fresh or frozen & thawed.
  • 3/4 cup Bob’s Red Mill Gluten-Free 1 to 1 Flour 
  • 2 Tablespoons dried parsley
  • 1/2 tsp sea salt, more or less to taste
  • 1 tsp fresh ground black pepper
  • vegetable oil for frying
  • dipping sauce of your choice (Red Chili Pepper Spread, marinara sauce, chipotle mayo, etc.)

Directions

  1. Rinse under cold water and dry the calamari well using paper towels or a clean dishtowel. Slice into 1/2-inch rings.
  2. In a medium bowl, mix the gluten-free flour and seasonings. Combine well.
  3. Toss rings into the flour mixture to coat well.
  4. Fry small batches at a time in hot vegetable oil for 1½ – 2 minutes; don’t exceed 2 minutes or they will be overcooked & rubbery. They should be a pale golden color.
  5. When cooked, remove quickly to paper towels to drain excess oil then repeat for the next batch.
  6. Serve hot with your favorite dipping sauce or eat them just as they are.

 

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

 

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Cannoli Shells – Gluten-Free Twiins Style

Cannoli Shells - Gluten-Free Twiins Style

  • Servings: 40 small cannoli shells
  • Difficulty: Intermediate

It has taken 3 years of experimenting with countless cannoli shell recipes to get the cannoli shells to have the perfect texture, like the New York & Boston bakeries...not too crisp or too hard. We were persistent in trying to make a shell worthy of our cannoli cream. We were disappointed to learn that most of the Italian restaurants along with a lot of bakeries who serve/sell cannoli buy premade shells. It was a daunting journey and we were about to give up and buy the premade but we gave it one more try. Once we got the regular shell recipe to our liking we had to come up with a gluten-free recipe for Jack. We are thrilled to share our gluten-free recipe with you. They are delicious and so worth the effort!

Ingredients

  • 1 ¾ c Bob’s Red Mill Gluten-Free 1 to 1 Flour 
  • 2 Tablespoons granulated sugar
  • 3/4 tsp cinnamon
  • 1/8 tsp cacao powder
  • 1/2 tsp vanilla bean paste 
  • 1/4 tsp sea salt
  • 2 Tablespoons salted butter, chilled and cut into 1/2-inch cubes
  • 2 egg yolks
  • 1/2 cup sweet Marsala wine (do not use cooking Marsala)
  • Vegetable oil for frying  to a depth of 3-inches
  • candy thermometer or instant-read thermometer
  • 3-4 qt. saucepan
  •  small/mini cannoli forms
  •  prepared Italian Cannoli Cream, Twiins Style

Directions

  1. Sift the gluten-free flour, sugar, cinnamon, cacao powder, and salt into a large bowl.
  2. Make a well in the center and add the cold butter. Using a pastry blender or fork, cut in the butter until the mixture has the consistency of coarse cornmeal.
  3. In a small bowl, beat together the egg yolks, wine & vanilla paste. Add to the flour, a tablespoon at a time, just until the dough begins to cling together. It should be lumpy.
  4. Turn the dough out onto a lightly floured work surface and knead until it is smooth and satiny and tiny blisters appear on the surface. The blisters mean that the wine is beginning its fermentation in the dough, which will produce a crisp, light shell. Under kneading will result in large, irregular air pockets in the dough that will puff up and explode when they hit the oil.
  5. Cover the dough with plastic wrap and let it rest in the refrigerator for 1 hour.
  6. In a deep heavy-bottomed 3-4 qt saucepan, add enough oil to come to a depth of 3 inches; heat to 375ºF on a deep-fry or candy thermometer. You will need to adjust the heat from time to time to maintain 375º.
  7. After an hour, remove dough from the refrigerator.  Then divide the dough into 4 quarters.
  8. On a floured surface, roll out the dough to approximately 1/16 inch thick and cut it into 3-inch circles with a cookie cutter.
  9. Use a small pastry brush to lightly wipe some vegetable oil around each cannoli tube to prevent dough from sticking to the tube.
  10. Wrap each cutout of dough around the aluminum cannoli tube and seal the edges with a little water. The edges should overlap. Press down to seal well.
  11. Once the oil reaches 372º-375º, use a chopstick to slide through the cannoli tube and gently place it in the hot oil. Fry 2 or 3 at a time, depending on the size of your pan, just be careful as they cook quickly. If the shells are browning too quickly lower temperature to 370º. Temperatures may vary depending on a gas stove or electric so keep an eye on the candy thermometer as it changes quickly.  Use the chopstick to roll the tubes around until golden brown. They will dry a darker color once cooled. Using the chopsticks again, insert into tube and quickly remove to paper towel draped cooking rack to drain excess oil. Don’t worry if the tubes slide off the dough while frying. Just carefully remove the tube with your chopstick.
  12. Use oven mitts or triple folded paper towels to grab the hot tube and gently shake to slide the shell off. Completely cool and store in an airtight container or plastic baggies with a paper towel inside to absorb any excess oil. They will keep several weeks.
  13. To Fill: Do not fill cannoli until ready to serve or your shells will be soggy. Use a large pastry bag with or without a fancy tip. Fill the bag with cannoli cream and squeeze into the shells, filling half of each shell at a time; working from the center out to the ends.
  14. Decorate the ends with chopped pistachios, mini chocolate chips, candied orange peel or candied cherries. Shell ends can also be dipped in chocolate before filling.

Notes: Cannolo (plural: cannoli) The word cannoli means ‘pipes’ – pipes of crispy pastry filled with ricotta cream (the most common), pastry cream, chocolate cream, or pistachio cream.

Recipe adapted from Victoria Granof, Sweet Sicily: The Story of an Island and Her Pastries.

 

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

 

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Cannoli Shells – Twiins Style

Cannoli Shells - Twiins Style

  • Servings: 40 small cannoli shells
  • Difficulty: Intermediate

It has taken 3 years of experimenting with countless cannoli shell recipes to get the cannoli shells to have the perfect texture, like the New York & Boston bakeries...not too crisp or too hard. We were persistent in trying to make a shell worthy of our Italian Cannoli Cream, Twiins Style. We were disappointed to learn that most of the Italian restaurants along with a lot of bakeries who serve/sell cannoli buy premade shells. It was a daunting journey and we were about to give up and buy the premade but we gave it one more try. We are thrilled to share our recipe with you. They are delicious and so worth the effort! ❤️❤️

Ingredients

  • 1 ¾ c unbleached all-purpose flour
  • 2 Tablespoons granulated sugar
  • 3/4 tsp cinnamon
  • 1/8 tsp cacao powder
  • 1/2 tsp vanilla bean paste 
  • 1/4 tsp sea salt
  • 2 Tablespoons salted butter, chilled and cut into 1/2-inch cubes
  • 2 egg yolks
  • 1/2 cup sweet Marsala wine (do not use cooking Marsala)
  • Vegetable oil for frying  to a depth of 3-inches
  • candy thermometer or instant-read thermometer
  • 3-4 qt. saucepan
  •  small/mini cannoli forms
  •  prepared Italian Cannoli Cream, Twiins Style

Directions

  1. Sift the flour, sugar, cinnamon, cacao powder, and salt into a large bowl.
  2. Make a well in the center and add the cold butter. Using a pastry blender or fork, cut in the butter until the mixture has the consistency of coarse cornmeal.
  3. In a small bowl, beat together the egg yolks, wine & vanilla paste. Add to the flour, a tablespoon at a time, just until the dough begins to cling together. It should be lumpy.
  4. Turn the dough out onto a lightly floured work surface and knead until it is smooth and satiny and tiny blisters appear on the surface. The blisters mean that the wine is beginning its fermentation in the dough, which will produce a crisp, light shell. Under kneading will result in large, irregular air pockets in the dough that will puff up and explode when they hit the oil.
  5. Cover the dough with plastic wrap and let it rest in the refrigerator for 1 hour.
  6. In a deep heavy-bottomed 3-4 qt saucepan, add enough oil to come to a depth of 3 inches; heat to 375ºF on a deep-fry or candy thermometer. You will need to adjust the heat from time to time to maintain 375º.
  7. After an hour, remove dough from the refrigerator. If using a pasta machine, make sure to flour the machine first. Then divide the dough into 4. Using your hands, flatten the dough into a small square or rectangular shape and pass through the pasta machine on “0”. Continue to pass through making sure to go up a number on the machine with each pass until you get through 5. The dough is now thin enough to cut out the circles using a 3-inch round cookie cutter on a floured surface.  Proceed to step 9.
  8. If you don’t have a pasta machine, on a floured surface, roll out the dough to approximately 1/16 inch thick and cut it into 3-inch circles with a cookie cutter.
  9. Use a small pastry brush to lightly wipe some vegetable oil around each cannoli tube to prevent dough from sticking to the tube.
  10. Wrap each cutout of dough around the aluminum cannoli tube and seal the edges with a little water. The edges should overlap. Press down to seal well.
  11. Once the oil reaches 372º-375º, use a chopstick to slide through the cannoli tube and gently place it in the hot oil. Fry 2 or 3 at a time, depending on the size of your pan, just be careful as they cook quickly. If the shells are browning too quickly lower temperature to 370º. Temperatures may vary depending on a gas stove or electric so keep an eye on the candy thermometer as it changes quickly.  Use the chopstick to roll the tubes around until golden brown. They will dry a darker color once cooled. Using the chopsticks again, insert into tube and quickly remove to paper towel draped cooking rack to drain excess oil. Don’t worry if the tubes slide off the dough while frying. Just carefully remove the tube with your chopstick.
  12. Use oven mitts or triple folded paper towels to grab the hot tube and gently shake to slide the shell off. Completely cool and store in an airtight container or plastic baggies with a paper towel inside to absorb any excess oil. They will keep several weeks.
  13. To Fill: Do not fill cannoli until ready to serve or your shells will be soggy. Use a large pastry bag with or without a fancy tip. Fill the bag with cannoli cream and squeeze into the shells, filling half of each shell at a time; working from the center out to the ends.
  14. Decorate the ends with chopped pistachios, mini chocolate chips, candied orange peel or candied cherries. Shell ends can also be dipped in chocolate before filling.

Notes: Click on the link for our gluten-free version: Cannoli Shells – Gluten-Free Twiins Style

Cannolo (plural: cannoli) The word cannoli means ‘pipes’ – pipes of crispy pastry filled with ricotta cream (the most common), pastry cream, chocolate cream, or pistachio cream.

Recipe adapted from Victoria Granof, Sweet Sicily: The Story of an Island and Her Pastries.

 

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

 

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Mussels Fra Diavolo

Mussels Fra Diavolo

  • Servings: Serves 6-12
  • Difficulty: Easy

About ten years ago Gary requested Mussels Fra Diavolo to be included in our Christmas Eve dinner. Our father & husbands love the hot & spicy sauce the mussels are cooked in. We serve it over linguine or angel hair pasta. It's an easy & quick recipe that you can make as hot as you like (read Note below before step 2) . The lovers of HEAT in your family will definitely enjoy this sauce. 😋 😋

Ingredients

  • 1½ heads of garlic
  • 1/3 cup red wine (optional)
  • 1½ tsp hot red pepper flakes
  • 4 shakes cayenne pepper
  • 1/2 cup EVOO
  • 3 (28 oz) cans San Marzano whole tomatoes
  • 1 (28 oz) can crushed tomatoes
  • 2 Tablespoons tomato paste
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 1/4 cup capers, drained (optional)
  • 1/2 cup Kalamata olives, pitted & chopped (optional)
  • 3-4 lbs mussels, cleaned & debearded
  • 1 can sliced Scungilli (optional)
  • 2 shakes of black pepper

Directions

  1. In a 12-inch skillet, heat the EVOO on medium-low.
  2. Add garlic and red pepper flakes, stir well.
  3. Add tomatoes, oregano, basil, capers, olives & wine.
  4. Break up the tomatoes and simmer about 15-20 minutes until the sauce thickens.
  5. In the meantime, cook your linguine or angel hair pasta.
  6. Raise sauce heat to medium and add the mussels. Cover & continue cooking another 3-6 minutes more or until mussels are open.
  7. Add the can of sliced scungilli if using. (These are already cooked so they don’t need more than 1 minute in the sauce)
  8. Discard any mussels that do not open.
  9. Serve over pasta & enjoy.

Note: If your not a lover of heat,  sprinkle half the hot red pepper flakes and cayenne pepper first then give it a good stir. Taste it & proceed from there.  You can always add heat but you can’t take it away!

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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Our Family Christmas Eve Menu

 

We wish you a Merry Christmas & Happy, Healthy New Year from our family to yours.

 

Mom’s Christmas Eve Fish

Shrimp Scampi

Pignoli Cookies

Cannoli Cream

Christmas Eve 7 Fishes Seafood Salad

Zeppole

Mussels Fra Diavolo

 

 

 

 

Low Carb Zucchini Shrimp Scampi 🍤🍤

Servings: 4-6            Prep: 15 minutes                  Cook Time: 10 minutes

One of our favorite all-time meals to eat is Shrimp Scampi over linguine pasta, topped with Pecorino Romano grated cheese, some crusty Italian bread to soak up the lemony butter sauce and we’re in heaven!  Since Barbara is back on Keto, we wanted to come up with the same delicious flavor without the carbs. Zucchini is an amazing vegetable that takes the place of pasta and delivers all the delicious flavor of our original shrimp scampi recipe. We decided to make a one-pan dish so we used the electric skillet. It’s large and can accommodate all the shrimp in a single layer plus all the spiralized zucchini.  If your watching carbs, please give it a try. We promise you will not miss the pasta!  😋 😋

Ingredients

  • 2 lbs large raw shrimp
  • 2 sticks salted butter
  • 10 medium zucchini and/or summer squash, spiralized
  • 1/2 stick salted butter for zucchini
  • 1-2 tsp salt
  • 8 Dorot frozen garlic cubes (we use for consistency)
  • 1/4 cup fresh parsley leaves, chopped
  • 2 tsp grated lemon peel
  • 2 Tablespoons lemon juice
  • lemon slices for garnish (optional)
  • Pecorino Romano, grated

Instructions

  1. Remove shells from shrimp, leaving the shell on the tail section if desired.
  2. Devein then wash under running cold water, and drain on paper towels; pat dry.
  3. In the electric skillet on the warmest setting, melt 2 sticks of salted butter.
  4. When butter is melted, add the salt, garlic, and 2 Tablespoon parsley; mix well.
  5. Arrange the shrimp in a single layer in the skillet.
  6. Raise skillet temperature to 300ºF. As soon as shrimp start to turn pink (1 or 2 minutes) quickly turn the shrimp over and ower to warm setting again.
  7. Sprinkle with lemon peel, lemon juice, and remaining parsley. Raise temperature to 300ºF.
  8. Cook about 1-2 minutes longer or just until shrimp are tender. Do Not overcook shrimp or they will be tough.  (If using smaller shrimp, cut down on the cooking time)
  9. Remove shrimp with half the scampi sauce and set aside in a bowl.
  10. Add the 1/2 stick of butter to the skillet then add the spiralized zucchini to the scampi sauce and stir well to coat with sauce. Cover and cook until zucchini are soft but not overcooked.
  11. Arrange the desired amount of zucchini noodles (zoodles) in a pasta dish then top with shrimp. Add some of the reserved scampi sauce on top. Grate some Pecorino Romano cheese and garnish with a thin slice of lemon (optional).

Notes: If you don’t have an electric skillet please use our oven method Shrimp Scampi recipe then cook the zucchini separate using 1/2 stick butter in a large skillet with half the scampi sauce reserve from shrimp cooked in the oven.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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Italian Sausage and Peppers

Italian Sausage and Peppers

  • Servings: Yields 4-6 servings
  • Difficulty: Easy

Italian Sausage & Peppers has been a favorite in our family for as long as we can remember. Typically our parents and grandparents used only green bell peppers but we always liked to use a mix of red, orange and yellow bells for taste and pop of color. For an easy weeknight dinner-this Classic Italian meal is delicious and if there are any leftovers you can combine with scrambled eggs for breakfast or sandwiches for lunch the next day! It’s so easy and quick to cook you’ll surely want to make this a regular item on your menu. Whether you serve it casually as a sandwich or over your favorite pasta you’re family or guests will love it. 😋😋

Ingredients

  • 12 Italian Sausage links (mix sweet and hot together for a little heat)
  • 2 Red Bell peppers, sliced lengthwise into 1-inch pieces
  • 1 Yellow Bell peppers, sliced lengthwise into 1-inch pieces
  • 1 Orange Bell Peppers, sliced lengthwise into 1-inch pieces
  • 1 Green Bell pepper (Optional), sliced lengthwise into 1-inch pieces
  • 2 large onions, sliced thick
  • 3-4 large garlic cloves, peeled and smashed
  • 1 Tablespoon of dried oregano
  • 2 Tablespoons EVOO
  • Salt and Pepper to taste                                                                                                                          

Directions

  1. In a large skillet (we use a 16-inch electric skillet with lid) heat 2 Tablespoons of EVOO on medium.
  2. Place all sausages in a covered skillet and brown on all sides. (Cook sausages in 2 batches if using a smaller skillet).
  3. Once browned add oregano, peppers, and onions and cook covered 7-10 minutes until vegetables are softened and slightly charred/browned. Stir regularly.
  4. Add garlic and continue cooking for 1 minute.
  5. At this point, you can serve hot as is or add some Basic Tomato Sauce and serve over pasta or rice.

Notes: It’s important to cook the sausage & peppers in a covered skillet to keep in the juices and get the sausages tender. This recipe can be doubled or tripled for a large party gathering. It’s always a big hit and chances are there won’t be any leftovers!

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

 

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Penne Alla Vodka

Barbara first made Penne Ala Vodka for her son’s engagement party using a recipe from a friend of a friend. It has undergone a few changes over the years before it became an all-time family favorite…her granddaughter Stefani could live on this alone! Stefani recently requested that Barbara make it for her baby shower, and she was disappointed when there weren’t any leftovers to take home to Virginia! It’s always a big crowd pleaser and a must have for every holiday dinner.

This recipe is delicious and not your typical restaurant flavor. If you’re not a fan of a little heat, omit the cayenne but it’s really not a strong kick. 

Ingredients

Servings: 8-10

  • Prepare basic tomato sauce ahead of time (see recipe link below)
  • 2 lbs. Penne pasta with the lines (sauce sticks to it better)
  • 6 Tablespoons of salted butter
  • 8-10 large garlic cloves, minced
  • 1/2 tsp cayenne pepper (or more for a bigger kick)
  • 6-8 shakes red pepper flakes (more if you like it hotter)
  • 1/2 lb. very thin sliced Prosciutto, shred into pieces with your fingers
  • 1 tsp pink Himalayan salt
  • dash of black pepper
  • 4 ounces vodka
  • 1 qt heavy cream (light cream can also be used)
  • 4 cups of already prepared Basic Tomato Sauce, (or your favorite red sauce)
  • 4 heaping handfuls of Pecorino Romano grated cheese (approximately 2 cups)
  • 1 lb. mozzarella cheese,  shredded or diced

Instructions

  • Saute garlic and prosciutto in melted butter in a deep skillet.
  • Add salt, cayenne pepper & red pepper flakes.
  • Add vodka to deglaze and stir well.
  • Add cream, red sauce, and Pecorino Romano cheese. 
  • Simmer & stir until it comes to a boil, don’t overcook.
  • Add mozzarella just after it comes to a boil to avoid mozzarella from balling up.
  • Pour 2 ladles of vodka sauce over cooked penne to coat.
  • Use remaining sauce to top individual servings and pour the additional sauce in a gravy boat for the table.
  • Garnish with fresh basil leaves. 


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Aunt Rosemarie’s Scrumptious Ricotta Sheet Cake

Our Aunt Rosemarie was always our fashion role model as we were growing up. Her beautiful red hair is her signature look and she always dresses so beautifully. Aunt Rosemarie always had a way of making us feel so special. Whenever we visited her in Brooklyn, as children or as adults, she cooked so much food that she could have fed all of Brooklyn! We have fond memories of the long folding tables that she and our uncle Ralph set up in the living room to accommodate our large family.  For us, it was like going to a fine Italian restaurant, enjoying appetizers, pasta, main dish, and desserts.  The meal was endless and oh so good! We are happy to share her delicious ricotta sheet cake that she gave us during a recent phone call. This cake is a real crowd pleaser, extremely moist and so easy to make. ❤️❤️

Servings: 12     Prep Time: 10 minutes      Bake Time: 1 hour 25 minutes   Difficulty: Easy

INGREDIENTS

  • 1 box of your favorite yellow cake mix (to make our Gluten-Free version, click here)
  • 2 lbs whole milk ricotta cheese
  • 1 cup granulated sugar
  • juice of 1 small lemon or 1 tsp lemon extract
  • 1 tsp vanilla extract
  • 4 eggs
  • fresh blueberries or raspberries
  • powdered sugar 

DIRECTIONS

  1. Preheat oven to 350º F.
  2. In a medium size bowl mix the ricotta cheese, sugar, eggs, vanilla and lemon juice with a wooden spoon and set aside.
  3. Follow directions on cake mix box and pour into a greased & floured  9 x 13-inch baking pan.
  4. Pour the ricotta mixture directly on top of the cake batter in the pan. No need to spread or stir as the ricotta will sink to the bottom and form a nice layer.
  5. Bake at 350°F for 1 hour and 25 minutes until top is golden brown and a toothpick comes out clean.
  6. Cool in the pan placed on a cooling rack. Once cooled cover in plastic wrap and refrigerate.
  7. Sprinkle with powdered sugar and top with fresh fruit just before serving.
  8. Enjoy!

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