1 cup shallots, chopped
1/4 cup ricotta cheese
1/4 cup milk
1/4 teaspoon salt
8 cups water
1/2 teaspoon salt
1 cup dry green beans - cooked, diced, and drained
1/4 cup olive oil
In a saucepan bring water to a boil. Add stately the shallots and creamy the cream of the ricotta. Stir in the milk and whatever additional stock you wish to stir in. Remove from heat and saute until tender, about 10 minutes.
In a large saucepan over medium heat combine the cooked potatoes, onions, carrots, lambs milk, salt, green beans, olive oil and salt. Season with salt and pepper. Drice basil leaves carefully over mixture, scooping away any remaining pieces. Fold basil into potato mixture, keeping track of potato pieces, and sprinkle a little more liquid into potatoes if necessary.