ITALY | Wednesday, 4 Mar 2015 | Photo Gallery | Scholarship Entry
Ingredients Filling 1 cup sheep ricotta 1 cup Parmesan, grated + more for garnish 1 cup beet greens (can sub spinach or any other green that is good for sautéing – original recipe used spinach) touch of olive oil for wilting salt to taste pinch of fresh ...
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Tags: 2015 Passport & Plate: SRI LANKA
