I just made Mario Batali's Goat Ricotta Mezzalune (http://www.astray.com/recipes/?show=Mezzalune%20of%20goat%20ricotta%20cheese%20with%20green%20onion%20sauce). It has a few problems with the recipe, which I hope to get around to updating, but suffice it to say that with a thinner pasta (1/16" is just too darn thick), and a little white wine in the sauce, it can kick serious culinary ass.
Still not sure if it gets anything SPECIAL from the goat cheese ricotta. I'll make it with Grande brande Ricotta Sopraffina (currently my fave ricotta and a whopping $4/lb at Whole Foods) next time, and go from there.
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ninetydegrees
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on 2008-09-09 09:50 pm (UTC)Still not sure if it gets anything SPECIAL from the goat cheese ricotta. I'll make it with Grande brande Ricotta Sopraffina (currently my fave ricotta and a whopping $4/lb at Whole Foods) next time, and go from there.