Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 8 | 40 minuti |
Ingredients
| 200 g | cracker |
| 120 g | butter |
| 350 g | Sterilgarda mascarpone |
| 250 g | Sterilgarda ricotta |
| 250 g | smoked salmon |
| 50 g | chopped pistachios |
Preparation
- Blend the crackers until they become a powder and melt the butter, then mix the two ingredients to obtain the base.
- Compact the mixture obtained in a springform pan (20 22cm) and leave the base to rest in the refrigerator to solidify.
- Mix the Sterilgarda fresh mascarpone and the Sterilgarda fresh ricotta in a bowl until smooth.
- Cut the salmon into small pieces and set some aside for garnish at the end, add to the cream cheese and mix everything well.
- Pour the cream onto the cracker base and leave to set in the refrigerator for at least 3 hours.
- Decorate the surface with the reserved salmon pieces and the chopped pistachios just before serving.
Clean the prawn tails. Chop the shallot into small pieces, melt 90 g of butter in a pan and brown it. Sear the prawns in the same pan for a couple of minutes ...
Social Wall