Salad and spinach salted strudel
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Ricotta cheese with pea cream
ingredients
servings
6
Pepper
to taste
Iodized salt
to taste
Garlic
1 wedge
Extra virgin olive oil
to taste
Tomato pulp
300 grams
Onions
1 unit
Peas, frozen
250 grams
Breadcrumbs
to taste
Fresh thyme
1 sprig
Mozzarella cheese
50 grams
Grated Parmesan cheese
3 spoons
Eggs
3 unit
Ricotta cheese
300 grams
starters from Italy
Ricotta cheese with pea cream
Ricotta cheese with pea cream
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
These tasty ricotta cheese can be served as an appetizer, even in an important dinner or as a light second dish. Easy to prepare, with a flowing heart, you can accompany it with a delicate pea cream or, for a more refined taste, with a tomato sauce, which creates a pleasant contrast to the sweetness of ricotta.
preparation
step 1
Drain the ricotta from any liquid, then pour it into the sieve and mix it with egg, parmesan cheese, salt, pepper and leaves of some thyme sprigs.
step 2
Oil 6 muffin molds, sprinkle them with breadcrumbs and pour into each spoon a ricotta compound.
step 3
Lay over a cubed mozzarella or scamorza, cover with another spoon of ricotta and level.
step 4
Cook baking sticks at 180 ° for 30 minutes.
step 5
Meanwhile, prepare the pea cream: boil the peas in salted boiling water for 10 minutes.
step 6
Chop the chives, let it simmer in a frying pan with a spoon of oil and then pour the roasted peas (hold aside some of their water), salt, pepper and bake for another 10 minutes
step 7
Blend the peas with a skillet of their cooking water, adding a little more until reaching the desired consistency.
step 8
Alternatively, prepare tomato sauce prepared with tomato or pastry pulp, oil, garlic, salt, pepper.
step 9
Make the ricotta cheese cooked when cooked and serve it with the hot sauce.
