Pink ricotta is a fresh and tasty appetizer, ideal for summer days. It is made with fresh ricotta and enriched with porcini mushrooms, prosciutto crudo, red onion, and pink pepper. A blend of flavors that perfectly meld together.
Finely chop the mushrooms, prosciutto, and onion together
Add 1 teaspoon of pepper and the oil, mix and add the ricotta
Mix thoroughly, shape as desired, sprinkle with the remaining pepper, and serve
Pan
Knife
Store in the refrigerator for up to 2 days
This recipe is a delicious variation of the classic ricotta and mushroom appetizer. Perfect to serve as a side dish or appetizer.
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 |
