Whole milk ricotta cheese
4 oz, ricotta salata, cut into 1/2-inch cubes
½ cup(s), minced
2 clove(s), medium, minced
1 tsp, grated
10 oz, fresh, leaves, rinsed
- Heat oil in a large nonstick skillet over medium heat. Add cheese cubes and cook 1 minute per side, until golden. Remove cheese with a spatula and set aside.
- To the same pan, add onion, garlic and ginger; sauté 2 minutes. Add cumin and turmeric and stir to coat.
- Add spinach and cook 2 minutes, until leaves wilt, stirring constantly. Stir in salt.
- Return cheese cubes to pan and cook 1 minute to heat through. Yields about 3/4 cup per serving.