Suddenly, Ricotta’s a Big Cheese
By JULIA MOSKIN
Ricotta has made a jump from the wings onto center stage. Dolloped onto grilled bread and pizzas, whisked into sautéed spring greens to round their sharp flavors, or crumbled on top of pasta as a creamy-sharp garnish, ricotta has lately been inescapable in the city’s more adventurous Italian kitchens. Full Story
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