Ricotta, feta and mint layers with honeyed blood oranges
Sweet sauces
I love the sweetness and tanginess of these ingredients. Sometimes, if I’m really impatient, I’ll skip the ricotta and the loaf pan, chunk the feta and mix it with torn mint and the honeyed oranges, and serve it in small bowls. It’s almost a dessert. Or a great cheese course for sweet dessert eaters like me. My recipe is adapted from Ricotta and Caprino Layered with Fresh Basil Leaves, from the cookbook My Italian Garden by Viana La Place.
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