The ingredients we used are: - 300 gr of flour - 30 g of icing sugar - a pinch of salt - 25 gr of butter - 1 egg - 150 ml of Marsala dry - 1 kg of sheep or mixed ricotta - 300 g of icing sugar ...

On this Farm-to-Form Friday, KCRA 3’s Lisa Gonzales takes us to cook with the unofficial father of farm-to-fork in the Sacramento region: executive chef Kurt Spataro at Paragary’s in midtown ...