INGREDIENTS
3 cups
Arugula
4
ears Corn, on the cob
1/2 tsp
Garlic powder
2
Jalapenos
1/2 lb
Spaghetti, thin
3/4 tsp
Black pepper
1/4 cup
Flour
1 tsp
Salt
1
Olive oil, Extra-virgin
1
Vegetable oil
2 tbsp
Parmesan cheese, grated
1 cup
Ricotta cheese, full fat
1/4 cup
Beer
For the Fried Jalapeños