With the RICOTTA CON INFUSIONE DI FICO D'INDIA E PEPERONCINO CON OLIO DI VINACCIOLI, the Maestro celebrates the essence of those wines and vines with deep roots in the same territory from which he comes: the Carignano del Sulcis that never ceases to surprise and delight palates here in the form of pure oil with clear notes of those extraordinary wines.
Recipe categories
Difficulty
Preparation time
50 minutes
Cooking time
50minutes
Nutrition table
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Chef
Ingredients
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4 Ricottas
Value
50 g c.d
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Ripe red prickly pears
Value
2
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Fresh red chilli pepper
Value
to taste
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Grape seed oil
Value
to taste
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Step di preparazione:
Preparation steps template
Short
Preparation steps
Description
For the prickly pear infusion
Cut the prickly pears in half, drain them and sieve the pulp. Pour the pulp into a saucepan with the chilli, let it reduce to a creamy density.
Description
For presentation
Serve the ricotta in the soup plate with the prickly pear infusion on the side. Season with a few drops of grape seed oil and garnish to taste.
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Ingredients for 4 people: