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Caterina perfects her personal method of making ricotta
with a test run of ricotta made from half and half
thick rich creamy
we are having a cake of half and half ricotta set on a slosh of olive oil / this ricotta cake is about the size of a tennis ball squashed down a bit / strew with chopped fresh herbs like lemon thyme / sage / rosemany / chives
drizzle more olive oil
surround the mound of ricotta with variously sliced fresh zucchine / green and yello and a red pepper to boot / season with more drizzles of olive oil / sea salt and coarse ground black pepper
warm in oven to the degree of cookness or warmness or brownedness or overdoneness
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