WebCrostata with Kale, Butternut Squash, and Ricotta How to Make Gnome Cupcakes Zac Young, Creator of PieCaken Actor Clarke Peters On Getting Into Character for His Role as Wh… How to Make Rachael’s Holiday …
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Web1 bunch kale, stemmed and chopped (about 8 cups) 1 1/2 pounds ricotta, fresh (about 2 1/2 cups) 2 cups Grana Padano, grated 2 bunches scallions, white and green parts, chopped (about 2 cups) 3 eggs, large, beaten 1 …
WebA buttery, flaky crostata with kale, butternut squash and ricotta; butternut squash and Brussels sprouts panzanella; pappardelle with mixed mushrooms. Stars Lidia Bastianich Erminia Motika See …
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WebPreparation. For the dough, in a food processor, combine the flour and salt and pulse to mix. In a liquid measuring cup, whisk together the olive oil and 1⁄3 cup cold water. With the machine running, pour in …
WebSimmer until the wine is absorbed, then add enough of the stock just to cover the barley. Add the kale and butternut squash, and stir to combine. Simmer until the first batch of stock is absorbed, about 7 minutes. …
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WebPreheat the oven to 375 degrees F. Scatter the squash and onions on a rimmed baking sheet, drizzle with the olive oil and season with 1/2 …