Good Food
The Market Report
Laura Avery chats with Clifford A. Wright, author of Bake Until Bubbly : The Ultimate Casserole Cookbook, who offers this bubbly recipe for making artichokes with pasta and ricotta.
By Evan Kleiman • • 1 min read
Laura Avery chats with Clifford A. Wright, author of Bake Until Bubbly: The Ultimate Casserole Cookbook, who offers this bubbly recipe for making artichokes with pasta and ricotta.
Small Macaroni with Ricotta and Artichokes
Maccheroncini con Ricotta e Carciofi
Makes 3 servings
Juice from 1 lemon
1/2 cup water
3 ounces pancetta, cut into strips
6 tablespoons unsalted butter
Salt and freshly ground black pepper to taste
al dente. Drain without rinsing.
Recipe courtesy of Clifford A. Wright.
Laura also talks with Kenny Jeung at Weiser Family Farms about three different colors of carrots -- white, yellow and orange. Parsnips are in season too and can be roasted in a 350°F oven until fork tender for a delicious medley of winter root vegetables.
