Ricotta sheep cheese and pressed fish eggs on a bed of wild lettuce leaves

R i c o t t a s h e e p c h e e s e a n d p r e s s e d f i s h e g g s o n a b e d o f w i l d l e t t u c e l e a v e s


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.

Katerina Monroe
Katerina Monroe

@katerinam •  More Posts by Katerina

Congratulations on the award, it's well deserved! You guys definitely know what you're doing. Looking forward to my next visit to the winery!

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