[Sca-cooks] Brief ricotta return. :)

[a5foil]

I can answer that one -- the recipe says to blanch and chop the herbs.
Assuming that "herbs" means spinach, frozen chopped spinach, thawed, is
really close in flavor and texture to fresh spinach, blanched and chopped.
Cheaper and much, much easier if you're doing any quantity.

Cynara


> OK, question time, here. Why were you using frozen spinach? I wasn't aware
> it was a common comodity in the MA. Furthermore, in both flavor and
texture,
> fresh spinach is considerably different from that stuff that comes out of
> the packages. From the original translation, I would expect something
rather
> light and tender: