Croutons with Ricotta cheese and Peas
Crostini-con-Ricotta-e-Piselli-3
Croutons with Ricotta cheese and Peas
INGREDIENTS for 4 people
- 16 croutons
- 300 gr Ricotta cheese (cow’s milk)
- 200 gr shelled peas
- 100 gr cherry tomatoes
- salt
- sugar
- salt and pepper to taste
- thyme
- lemon
DIRECTIONS
Soak the peeled peas for a couple of hours and cook them for about half an hour. Once cooled, add them to the Ricotta and season the mixture with salt, pepper, and grated lemon zest. Cut the tomatoes into 2, season them with oil, salt, sugar and thyme and bake them at 180°C for about 30 minutes. Garnish the croutons with the Ricotta and pea mixture and the baked cherry tomatoes.
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- Crostini-con-Ricotta-e-Piselli-2
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- Crostini-con-Ricotta-e-Piselli-1
Correlati
24/06/2020