What flavorful cheeses should I use for lasagna?
I start with a high quality brand of smooth, luscious, full fat ricotta from what is called an Italian “pork store” in my area, and I add pecorino romano, fontina, asiago and mozzarella to my filling. Mozz is for texture, not taste, and critical, IMO. I also add Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude