Ricotta and saffron tart
Procedure
Ingredients · Servings 4
- 400 g Ricotta
- 80 g cutting chicory
- 100 ml fresh cream
- Saffron powder
- 1 sachet of saffron pistils
- Extra virgin olive oil
- Sale rosa dell'himalaya
- 50 g Pecorino cheese to grate
- 30 g breadcrumbs
- Pomegranate seeds
Method · 19 min
- This ricotta and saffron tart looks like a little golden cloud, doesn't it? A warm appetizer, perfect for starting a dinner with friends, this tart...
- This ricotta and saffron tart looks like a little golden cloud, doesn't it? A warm appetizer, perfect for starting a dinner with friends, this tart...
- This ricotta and saffron tart looks like a little golden cloud, doesn't it? A warm appetizer, perfect for starting a dinner with friends, this tart...
- This ricotta and saffron tart looks like a little golden cloud, doesn't it? A warm appetizer, perfect for starting a dinner with friends, this tart...
- This ricotta and saffron tart looks like a little golden cloud, doesn't it? A warm appetizer, perfect for starting a dinner with friends, this tart...
- This ricotta and saffron tart looks like a little golden cloud, doesn't it? A warm appetizer, perfect for starting a dinner with friends, this tart...
- This ricotta and saffron tart looks like a little golden cloud, doesn't it? A warm appetizer, perfect for starting a dinner with friends, this tart...
Blend the ricotta with a sachet of saffron, the cream, two tablespoons of extra virgin olive oil and a pinch of salt.
Grease 4/5 molds with a little oil and divide the mixture.
Bake at 160°C for approximately 13-14 minutes, until the flans are firm.
Then gently unmold them.
Meanwhile, prepare a fondue by dissolving 50 g of grated pecorino and 30 g of grated parmesan in 60 ml of fresh cream.
Wash the chicory, cut it into strips, arrange it on plates together with a few pomegranate seeds, place the flans on top, garnish with a few saffron pistils and serve.
In front of your guests, pour the fondue over each flan and enjoy.
