Cinque e’ Cinque topped with Ricotta and Tomatoes
Perfectly portioned for a quick, tasty bite.
Recipe Servings: 24 portions
Recipe Preparation Time: 10 minutes
Recipe Cook Time: 25 minutes
1 package Lucini® Traditional Cinque e’ Cinque
4 tbsp Lucini® Premium Select Extra Virgin Olive Oil®
2 tsp Kosher Salt
3 cups water
2 cups Lucini® Organic Diced Tuscan Plum Tomatoes
½ medium onion, chopped
8 kalamata olives, chopped
½ cup white cooking wine
1 tbsp Lucini® Pinot Grigio vinegar
2 garlic cloves, minced
Fresh ricotta cheese
Preheat oven to 500°F. Insert two 12 ct muffin tins.
Combine Cinque e' Cinque dry mix with water, extra virgin olive oil and salt. Whisk until frothy and all visible lumps are gone. Remove hot pans from oven and coat each muffin space with non-stick cooking spray. Using a ½ measuring cup, pour the batter in to each tin, filling all 24 tins. Cook for 20 minutes or until crust is golden brown and firm. Remove from oven and set aside.
Meanwhile, heat 1 tbsp of oil in a large sauté pan over medium heat. Add the garlic and onions, cooking until onions are slightly browned. Add the wine and vinegar and cook for 2 minutes. Add the tomatoes and stir until liquid reduces a bit. Add the olives, and continue to cook for 3 minutes.
Place the warm Cinque bites on a serving platter. Top each with a spoonful of fresh ricotta cheese and then a good serving of the sauce.
Lucini's work with small regional farmers, celebrated chefs, health and wellness experts continues to provide us with an unmatched selection of ingredients and gourmet recipes to share.