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.
Toast the slices of bread in the toaster or in the oven until lightly golden. Place them on a baking tray lined with baking paper. Spread a scant spoonful ...
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