Lentil and ricotta from Italian Easy: Recipes from the London River Cafe by Rose Gray and Ruth (Ruthie) Rogers

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Breadcrumbs on August 01, 2012

    p. 24 We thought this was truly wonderful and it was the ricotta that really made the dish. I’d never thought of topping lentils with ricotta. I was excited as I purchased some fresh Italian sheep’s milk ricotta from a market that imports weekly. This was such a lovely summery dish with all the fresh basil and arugula. I made a second batch for weekday lunches as we loved it so much. Photos here: http://chowhound.chow.com/topics/717832#7498171

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