The cheese mix below was applied in a certain well-known baked pasta dish, as it were, with some success this weekend. This is top secret, for your eyes only. Tell no one.
- pint part-skim ricotta
- flavored olive oil (chile and herb mix)
- Italian seasoning (mostly thyme, some basil and oregano and whatnot)
- garam masala
- fresh-ground dried rosemary (my only chance in my daily life, sadly, to mortar anything)
- fresh-ground black pepper
- head of spinach chopped into pieces a little smaller than bite-size
- whole red onion likewise
Quantities are not specified above; all is "to taste". There being a pint of cheese here, "to taste" is likely similar to "a lot". Do the salt last.
Separately, a pound of whole-milk mozzarella cut up into smallish chunks and applied preparatory to The Bakening.
maru_mari does not wish to disclose the somewhat "South-Western" approach to frying up sausage-style textured vegetable protein and red sauce for inclusion in the aforementioned pasta-related program activity. I am obliged, however, to mention that said protein had been 'expired' for more than a month, which is no doubt essential to its exceptional bouquet and, so to speak, texture.