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Chef Sohail Zandi balances creativity and simplicity in Upstate New York at Brushland Eating House.
Garnished with pomegranate seeds and persimmon, this cheesy seasonal dish can be served for breakfast or dessert. You’ll have leftover seasoned ricotta; it will keep, refrigerated, for up to a week.
Save time by doubling the pasta recipe and freezing half so you’ll always have homemade pasta on hand!