ciao tutti!! Sun’s out this morning and it looks like a glorious day ahead.
Cellar Door open today TUES 12th Jan 12 noon -4pm.
Food and wine discussion with guests yesterday turned (as it does ) to cheese and in particular to RICOTTA. Here’s the photo of the BAKED RICOTTA I promised.
It’s as simple as draining the cheese from the basket it comes in (if you buy a whole one) but you can do the same with a slab, turning it onto a pyrex dish and baking like a cake.