Shaved Brussels Sprout Salad with Pecorino Romano and Toasted Almonds

This recipe is adapted from Nancy Silverton's "Mozza at Home" cookbook. 1 cup of almonds 1 pounds of brussels sprouts 1/4 cup extra virgin olive oil Juice and zest of 1 lemon 1 tablespoon white wine vinegar 1 garlic clove, finely chopped 1/2 cup of pecorino romano or parmigiano reggiano Salt and pepper to taste … Continue reading Shaved Brussels Sprout Salad with Pecorino Romano and Toasted Almonds

Torta Rustica (Savory Cake with Spinach, Ricotta and Fresh Herbs)

This delicious savory cake is filled with ricotta and seasoned with spring herbs, spinach, onions and pecorino Romano. You can assemble the cake up to 24 hours ahead and store it in the refrigerator until you’re ready to bake. You may need to add a few minutes onto the baking time, so watch it closely … Continue reading Torta Rustica (Savory Cake with Spinach, Ricotta and Fresh Herbs)