Pink ricotta is a fresh and tasty appetizer, ideal for summer days. It is made with fresh ricotta and is enriched with porcini mushrooms, prosciutto crudo, red onion and pink pepper. A mix of flavors that blend perfectly.
Finely chop the mushrooms, the prosciutto and the onion together
Add 1 teaspoon of pink pepper and the olive oil, mix and add the ricotta
Mix thoroughly, shape as desired, sprinkle with the remaining pepper and serve
Frying pan
Knife
Store in the refrigerator for up to 2 days
This recipe is a delicious variation of the classic ricotta and mushrooms appetizer. Perfect to serve as a side or starter.
Italia
| Energy (kcal) | 155.82 |
| Carbohydrates (g) | 4.61 |
| of which Sugars (g) | 4.6 |
| Fat (g) | 10.91 |
| of which Saturates (g) | 4.88 |
| Protein (g) | 9.4 |
| Fiber (g) | 1.53 |
| Sale (g) | 0.4 |
