Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 30 minuti |
Ingredients
| 1 | puff pastry roll |
| 300 g | mixed cherry tomatoes |
| 50 g | shelled unsalted pistachios |
| 200 g | fresh ricotta Sterilgarda |
| 45 g | grated parmesan cheese |
| 10 | basil leaves |
| q.b. | salt |
| q.b. | pepper |
| q.b. | extra virgin olive oil |
Preparation
- Put the pistachios in the blender with 30 g of grated parmesan, 10 basil leaves, a teaspoon of grated lemon zest and blend adding a little extra virgin olive oil, until you obtain a creamy and smooth mixture. Add salt and set aside.
- Wash the cherry tomatoes, dry them, cut them in half and collect them in a bowl. Season with oregano, extra virgin olive oil and salt, mixing well.
- To prepare the ricotta cream, work the Sterilgarda Fresh Ricotta with the remaining Parmesan and a pinch of salt.
- Unroll the puff pastry on a baking sheet with the baking paper provided. Gently roll the edges to form a cord, prick the bottom with the prongs of a fork and spread the cheese cream, leveling it.
- Spread the cherry tomatoes over the Sterilgarda Fresh Ricotta cream, making sure to place them without their liquid. Cook in a static oven preheated to 180° for about 30 minutes, until golden.
- Remove the puff pastry from the oven and spread the pistachio cream by spoonfuls. Serve warm or at room temperature.
Peel the cucumber, cut it in half lengthwise, scrape out the seeds with a spoon and chop roughly. Repeat the same process with the tomatoes and peppers. ...
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