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.
Thinly slice the courgettes with a mandolin and grill them on both sides on a very hot griddle. Allow the courgettes to cool, then add a little salt and ...
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