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Ingredients: 2 lb. Ricotta
Cheese 1 bunch (2 cups
chopped) Fresh
Spinach .1 lb. (1/2 cup) Pecorino
Romano 1 clove (1/2 tbsp.
Chopped) Garlic 1 tbsp. Chopped
Fresh Parsley Pinch Nutmeg Salt Pepper Directions: Clean and chop the
spinach and sauté until it wilts. Remove and drain thoroughly. Clean
and chop the clove of garlic and sauté in oil. Let cool. Clean and
chop parsley. Mix all of the ingredients in a bowl and salt and pepper to
taste. See the Pasta Dough by Hand recipe for directions on
making pasta for the recipe above. Saffron & Garlic Cream
2 Cloves Elephant
Garlic 1 oz. Sweet
Butter 3/4 cups Chicken
Stock 1 1/2 cups White
Wine 2 1/4 cups Heavy
Cream 1 tsp. Saffron 2 tbsp. Shallots Pinch
of Cayenne Pepper Heat butter until foamy.
Add finely chopped garlic and shallots. Then add white wine and saffron and
reduce by on third. Then add the chicken stock and bring to a simmer. Add
cream and cayenne, reduce and then strain and return to the stove.
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