Ricotta, goat cheese, dried tart cherries and a mere 7 tablespoons of flour are the basis for this traditional Italian cake. Recipe below.

Since we moved, some of our boxes of cookbooks have not yet revealed themselves. The other day, I was looking for them and for some documents. I didn’t find any of that (yet), but in a box otherwise full of a jumble of office things was Italian Kitchen, by Anna Del Conte. Continue reading “Hold the cream cheese for this Italian cheesecake: Ricotta Chevre Cake” →