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Puddings ricotta with tomato pesto
ingredients
servings
4
Ricotta cheese
250 grams
Parmigiano cheese
100 grams
Eggs
1 unit
Egg, egg white
2 unit
Nutmeg
to taste
Pesto
120 grams
starters from Italy
Puddings ricotta with tomato pesto
Puddings ricotta with tomato pesto
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
An unusual appetizer where the sweet and delicate flavor of the ricotta marries perfectly with the strong taste of dried tomatoes.
preparation
step 1
Preheat oven to 180 degrees and place the almonds on toast for a few minutes. Whip up the almonds and let them cool. Keep the oven to temperature.
step 2
Insert in the jug mixer ricotta, Parmesan cheese, a pinch of nutmeg, whole egg and egg whites. Blend everything until mixture is creamy.
step 3
Divide the mixture into 4 ramekins lined with parchment paper or greased and dusted with flour and breadcrumbs.
step 4
Poni the ramekins in a baking dish with warm acclimatize and cook the pudding in a water bath in the oven at 180 degrees for 25 minutes. Meanwhile whisk together the tomatoes, garlic, almonds and olives.
step 5
Add flush the oil until you have a creamy sauce. Whip ricotta puddings and serve with a spoonful of pesto.
