Grana Padano Baskets with Ricotta, Anchiovies, and Taggiasca Olives
Procedure
Ingredients · Servings 4
- 250 g ricotta heart
- 80g Grana Padano DOP Riserva 20 months “I love being excellent”
- 20 g Anchovies
- Lime zest
- Lemon juice
- Baby
- Pitted Taggiasca olives "" I love being excellent
- Honey
- Chives
- Balsamic vinegar of Modena PGI "" I love being excellent
Method · 15 min
- First, grate the 20-month-old Grana Padano DOP (no older for flavor). Using cookie cutters and parchment paper, create basket-shaped wafers. P...
- First, grate the 20-month-old Grana Padano DOP (no older for flavor). Using cookie cutters and parchment paper, create basket-shaped wafers. P...
- First, grate the 20-month-old Grana Padano DOP (no older for flavor). Using cookie cutters and parchment paper, create basket-shaped wafers. P...
- First, grate the 20-month-old Grana Padano DOP (no older for flavor). Using cookie cutters and parchment paper, create basket-shaped wafers. P...
- First, grate the 20-month-old Grana Padano DOP (no older for flavor). Using cookie cutters and parchment paper, create basket-shaped wafers. P...
- First, grate the 20-month-old Grana Padano DOP (no older for flavor). Using cookie cutters and parchment paper, create basket-shaped wafers. P...
First, grate the 20-month-old Grana Padano DOP (no more for flavor).
Using pastry cutters and baking paper, make basket-shaped wafers.
It will take about 2 minutes to make a golden, crispy wafer.
Next, prepare the ricotta cream. Flavor it with essential oil and lime juice.
Sift the anchovies in oil and add them to the ricotta. Add pepper and mix well.
Fill the wafers with the ricotta cream and garnish with pitted Taggiasca olives, honey, chives, and balsamic vinegar.
