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Robiola di Capra Incavolata - each - 12oz
by Ken Schwarz 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! [5 of 5 Stars!]
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