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

Settembre 8, 2017

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The Recipes of Gaetana

The soft consistence of the ricotta cheese tempers the strong flavor of bottarga, pressed fish eggs, when matched to the Grillo Zagra – its 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.