Dinner Tonight #63

 

Tonight I made Zuppa Arcidossana, a staple of my winter food planning.  The original recipe comes from Mark Bittman in the New York Times of 24 April 2008. However, as I no longer subscribe, they don’t let me have access to the link (thank goodness I printed the recipe years ago).

The key is in the sausage meat. I use a highly spiced and highly fenneled variety that really adds a kick. The recipe calls for ricotta salata as the final garnish, but I prefer a variety of Boursin.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: