In Italy, cauliflower can be white, purple, or light green. The variety I’ve used here is Romanesco broccoli, but it is actually a green cauliflower. Very delicate in taste and texture, it requires a watchful eye to avoid overcooking. Ricotta salata is fresh ricotta salted to shed moisture. It is tangy and moist, but firm.
Yield: 4 servings ( More... )© Ken for MobiPre.COM | mobipre's posterous
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