A classic Sicilian dish of eggplant sautéed in olive oil and served with pasta in a rich tomato sauce garnished with ricotta salata.
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Brined pork chops and grape salad with pickled red onions, tarragon, and salty ricotta salata are bolstered by pepper and bound by a glug of olive oil.
In the introduction to Seven Fires, Francis Mallmann talks about the taste of burnt. He says that adding an element dissonance to a dish makes it interesting, and that many chefs are too hung up on harmonious flavors. He uses...