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“The pollo alla Messinese, a sumptuous dish of chicken smothered in a tuna-flavored mayonnaise that I produced, would have fed three hundred guests at a wedding. Unfortunately there was to be no wedding. Following the chicken incident, Mama banned me from slaughtering any more animals, so I turned to the dairy instead. I made salty ricotta by boiling sheep's milk with salt and skimming the whey with a bunch of twigs in the old tradition, just as Nonna Fiore had taught me. The ricotta I too made in great quantities, storing it in barrels in the roof of the cowshed.” — Lily Prior
The pollo alla Messinese, a sumptuous dish of chicken smothered in a tuna-flavored mayonnaise that I produced, would have fed three hundred guests at a wedding. Unfortunately there was to be no wedding.
Following the chicken incident, Mama banned me from slaughtering any more animals, so I turned to the dairy instead.
I made salty ricotta by boiling sheep's milk with salt and skimming the whey with a bunch of twigs in the old tradition, just as Nonna Fiore had taught me. The ricotta I too made in great quantities, storing it in barrels in the roof of the cowshed.