In a large bowl, mix together the two types of flour, baking powder, baking soda and nutmeg. In a second bowl, whisk together the Ricottadi Campagna, grated Parmesancheese, milk, melted butter, eggs, salt and pepper. Pour this mixture into the dry ingredients and combine until moist. Add the chopped baby kale and combine.
Oil and heat a waffle iron. When the iron is ready, fill it with the waffle batter and cook according to the manufacturer’s instructions. When the waffles are golden, transfer onto a baking sheet and keep warm. Do the same for the rest of the waffles.
Serve the waffles warm, topped with quenelles of Ricottadi Campagna, maple syrup and baby kale leaves.
Note: Waffles will keep for a few days in a sealed container in the refrigerator. Warm waffles in the toaster before serving.
