You Know You Want To Stir Ricotta Into Your Pasta

You’re going to start calling me a broken record on here. In fact, me saying that “I’m a broken record on here” feels like something I’ve said before.

Essentially, I’m going to hit a few of the same themes in this post I’ve been hitting lately: (1) watching cooking shows on PBS; (2) going to McCall’s Meat and Fish. Let’s start with PBS. I watch all of the cooking shows on PBS to get ideas and recently I was watching one I’ve never watched before, Nick Stellino’s show. He’s a jovial Italian man who speaks with a thick Italian accent and with lots of enthusiasm for the food he makes. Recently, he was extolling the virtues of his wife’s pasta. Her trick? She stirs ricotta in at the end. I made a mental note to try that someday. That someday happened on Tuesday night.

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