Well, what do you think of this reciipe? I'm roasting some garlic right now for it. Unlike the directions calling for just a clove, I'm roasting a head, because I love garlic. I'll roast that til light brown seperately from roasting the asparagus and onions.
I'm wondering if the ricotta as both sauce and the cement adhering this is maybe a little bland? I couldn't help myself though and picked up some mozzeralla to add in this. I couldn't find straight Fontina but had to settle for a pre-shredded blend of Fontina/Parmesan.
Anything you might add/subtract to this? I'm facinated by the idea of using won-ton wrappers instead of noodles.
I actually prefer your recipe to hers, which does sound a little bland. The one thing I'd suggest is adding a few chopped tbs. Italian herbs to the Ricotta, along with a squeeze of lemon and a shake of salt. Bon Apetit, lady! (I've also been known to doctor up the ricotta layer with a good handful of shredded parm or pecorino.)