Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 10 minuti |
Ingredients
| 600 g | tomatoes |
| 120 g | rocket |
| 400 g | ricotta Sterilgarda |
| 4 tablespoon | extra virgin olive oil |
| 1 | chili pepper |
| to taste | oregano |
| to taste | salt |
| to taste | bread croutons |
Preparation
- Pour the extra virgin olive oil into a small bowl, add a pinch of salt, a few pinches of oregano and the washed chili pepper, without the stalk and seeds, then cut into pieces. Leave to flavor for about 10 minutes.
- Wash the rocket and tomatoes, dry them well, cut them into pieces and transfer them to a large bowl.
- Pour the chili pepper-flavored oil over the ingredients, mix carefully and, if necessary, adjust the salt.
- Divide the salad into four plates or bowls, add the Sterilgarda Fresh Ricotta by spoonfuls and complete with the bread croutons. Serve immediately.
Start by filling the bresaola and ricotta parcels. In a bowl, whisk the Sterilgarda ricotta until creamy. Add the roughly chopped pecans and chopped arugula. ...
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