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The Recipes of Gaetana

Insalatina di ricotta di pecora e bottarga.jpgThe soft consistence of the ricotta cheese tempers the strong flavor of bottarga, pressed fish eggs, when matched to the Grillo  Zagraits savory character cleans the palate and leaves suppleness in the mouth.




Ingredients for 4 persons
3.5 ounces of wild lettuce leaves
1.75 ounces of Bronte pistachios
1.1 pounds of ricotta sheep cheese
1 ounce of pressed tuna eggs (“bottarga”)

Place a bed of lettuce leaves on four plates. Place two tablespoons of the ricotta sheep cheese on the lettuce. Using a grater with small holes, grate the pressed tuna eggs over the cheese and sprinkle with the pistachio nuts.

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