January 13, 2014
This version replaces the ricotta with a mix of mozzarella and gruyere, so it’s not as rich. The sauce is really what makes the dish, so it’s worth it to take the time and do it right.
January 12, 2014
Scrambled eggs with truffle oil and cheese. Cooked on low heat stirred very gently every couple of minutes with a spatula, eggs will be light and fluffy.