Verrine Italyne

Last Recipes

Verrine Italyne

Verrine Italyne

Number of ramekins

500 g ricotta cheese

500 g cottage cheese

6 candied tomatoes

3 teaspoons basil

1.5 gelatin sheet

1 pinch of salt

Pepper from the mill

20 g arugula

30 g parma ham /Serrano/coppa

Preparation: 25 min
Step 1
Mix the ricotta with the cottage cheese to obtain a homogeneous pâté.
Step 2
Mix the dried tomatoes and basil. Not too much so as not to get a purée, the ideal is that some pieces are bigger than others.
Step 3
Put the sheet and a half of gelatin in water and wring it out when it is softened.
Step 4
Add basil + tomato + gelatin to the preparation. Season with salt and pepper. Mix well.
Step 5
Immediately pour the mixture into individual ramekins. Put in the fridge for 20 minutes, until the dough sets in consistency. The dough must be soft.
Step 6
When ready to serve, sprinkle with arugula (make a carpet) and the ham of your choice, previously cut into strips for ease.
Step 7
Serve it!
Author's note
This entry can also be made in a glass.

I add my grain of salt

No comments