Robiola di Capra Incavolata - each - 12oz
Date Added: Sunday 05 September, 2010
"At its ripest, it oozes out through the leaves. If you're lucky enough to get one at this stage, serve it up on a sloped plate to catch all the gooey goodness." We were one of the lucky ones. Stays molten in the fridge, and only a few minutes on the table it is nearly as soft as a hot fondue. We served this with lightly toasted whole wheat bread from the FK bakery, a fine match for texture and weight, and some fresh grapes for a sweet counterpoint. A breakfast not forgotten soon.
Rating: [5 of 5 Stars!]