If you make double or triple the amount of February Taleggio and Goat Milk Ricotta Salad you can turn it into a yummy salad after it has been in the fridge for 2 or even 3 days.
Turning into pasta:
this is for 2 small people:
1 cup of the taleggio / ricotta salad - 1/2 pack of pasta and the following ingredients:
I like to add in 3/4 cup of goat cheese ricotta, 1/4 cup of funghi sotto olio 8I use Orto Cori - Funghi alla Brace) plus 1 tabelspoon of their oil. 1/4 cup of freshly grated Stravecchio parmeggiano Reggiano and 1/2 tblspn hot peppers and 1/2 tblspn of their oil (I use "la conserve della nonna pepie anelli sotto olio").
mix it up with the just undercooked aldente pasta. Put all in over in a glass or corningware dish and heat on low until the people arrive.
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