cheesecake with berries
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Ricotta cake with Nocellara del Belice olives
ingredients
servings
4
Olive Nere Nocellara del Belice DOP Madama Oliva
100 oz
Ricotta cheese
300 oz
Icing sugar
40 oz
5 cereals bread
300 oz
Apricot jam
8 teaspoons
Blueberries
100 oz
Desserts from Italy
Ricotta cake with Nocellara del Belice olives
Ricotta cake with Nocellara del Belice olives
ready in
15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Think of a land near the sea, pampered by the sun, sweet and generous. It is in such a place that Nocellara del Belice is born, in that strip of verdant land in the province of Trapani, a few kilometers from the sea, where the temples of Selinunte have protected it for more than 2600 years. From the firm and fleshy pulp, which easily detaches itself from the core, it is an olive that preserves intact the fragrance and the scents of the earth on which it is born, resulting sweet, delicate and full-bodied.
preparation
step 1
Pass the ricotta through a sieve to make it softer and softer. Work it in a bowl with icing sugar.
step 2
Create some quenelle and place them in the center of the serving dish. Toast the slices of bread with cereals and add them to the ricotta quenelle.
step 3
Spread the cranberries and Nocellara del Belice black olives around the plate and finish with a few drops of apricot jam.
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