The Perfect Italian Breakfast

Lemon Ricotta French Bread with Amaretto Syrup and Crispy Proscuitto


2/3 cup creamy Ricotta cheese

2 tablespoons freshly squeezed lemon juice

1/4 teaspoon sugar

8 thin slices of white bread (like Pepperidge Farm)

2 eggs

4 tablespoons butter

About 16 thin slices of Proscuitto

1/2 cup maple syrup

1/3 cup Amaretto liqueur (almond)

      The Recipe

In a small bowl, mix together Ricotta, lemon and sugar.  Divide the mixture among 4 slices of bread, reserving a little for garnish.  Top with remaining four slices of bread.  In another bowl, beat eggs,  Dip sandwiches in egg and, in a large skillet, fry in butter until nicely browned, turning once.  Meanwhile, crisp Proscuitto in a frying pan with a little olive oil.  Heat syrup on low heat, stirring in Amaretto.  To serve, top each French toast sandwich with a dollop of the ricotta mixture and pour syrup over.  Serve with Proscuitto - and don't forget a cup of strong espresso.  Serves 4.



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