which I found at the New York Times
This adapted from “Nigellissima: Easy Italian-Inspired Recipes,” by Nigella Lawson
Ingredients
- 1 3/4 pounds brussels sprouts, trimmed and halved
- 1 (8-ounce) baking potato, peeled and in 1-inch dice
- 1 pound whole wheat
- Season with salt and pepper
- 1/2 cup ricotta 1/2 cup of boiling water...
Rich cheese and butter sauce to the top of the bake
- 8 ounces of cheese from a cheese fondue pack this is the one I like from Switzerland
- 3 tablespoons butter
- 1 tablespoon rape seed or olive oil
- 1 tablespoon are minced garlic
- 1 pinch of dried sage leaves
- 1/2 cup grated Parmesan
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