Marcellla Hazan’s famous tomato sauce topped with bechamel and dots of spinach pesto.
Signorine pasta (that I make myself: semolina flour, water, extruded through bronze dies and slowly dried at low temperature) topped with spinach ricotta (with Grana Padano and a touch of lemon juice and zest) and traditional bolognese.
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From the bottom up:
Marcellla Hazan’s famous tomato sauce topped with bechamel and dots of spinach pesto.
Signorine pasta (that I make myself: semolina flour, water, extruded through bronze dies and slowly dried at low temperature) topped with spinach ricotta (with Grana Padano and a touch of lemon juice and zest) and traditional bolognese.
Lemon infused Grana Padano crisp.
Good job, this looks yummy!