Served with homemade crackers and wilted zucchini ribbons.
I like to make things from scratch, especially when they involve learning about a new process or technique that I didn’t know about before. I have a great, reliable cracker recipe from Alton Brown, and I was looking for another course for an Italian-ish meal I was making for friends in New York. So, I figured this would be a good opportunity to try making ricotta cheese.
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