Heart-stuffed shells with lemon ricotta from The Smitten Kitchen Cookbook by Deb Perelman. This is an Italian-style pasta dish made with artichokes and fresh cheese; it took about 2.5 hours to make, and it’s vegetarian.
Bits and pieces from our little corner of Texas.
Heart-stuffed shells with lemon ricotta from The Smitten Kitchen Cookbook by Deb Perelman. This is an Italian-style pasta dish made with artichokes and fresh cheese; it took about 2.5 hours to make, and it’s vegetarian.