Bring 6 quarts water to boil and add 2 tbsp. salt. In a 12- to 14-inch sauté pan, heat butter until foam subsides, add onion and cook until soft and golden-brown, 7 to 8 minutes. Remove pan from heat and allow to cool. Add ricotta, fontina, goat cheese, marjoram, parsley and nutmeg and season with salt and pepper.
0 Recipe Reviews
Subscribe for tasty updates: