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A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

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Buy fresh ricotta from a delicatessen or specialist provedore, not pre-packed from a supermarket. Very fresh ricotta can be too wet for some dishes, so it needs to be well drained. Hang it wrapped in muslin or a clean cloth overnight in the refrigerator with a bowl underneath to catch the excess liquid.

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