TERRINE OF RICOTTA WITH CHESTNUTS AND SAUSAGE


TERRINE OF RICOTTA WITH CHESTNUTS AND SAUSAGE

 peppe57
  • Difficulty: 2
  • Cost: 1
  • Preparation: 2
  • Doses: 6

I tasted this recipe in Rome in a restaurant that did not promise anything good, which then, however, surprised me. It can be safely used as a hot appetizer, or as a tasty second course perhaps after a very rich first course.

INGREDIANTS

  • 700 gr cow’s milk ricotta
  • 10 – 15 chestnuts
  • 300 gr dry Sicilian spicy sausage
  • extra virgin olive oil with chilli

INSTRUCTIONS

  1. First, cut the chestnuts and boil them for about an hour. So, as soon as they are lukewarm, peel them very well and chop them coarsely.
  2. In the meantime, cut the seasoned sausage in order to obtain about twenty chunks.
  3. Mash the ricotta with a fork, incorporate the chestnuts and the pieces of sausage.
  4. Place the mixture in ovenproof bowls or bowls and pass everything for about 10 minutes in a preheated oven at 180 °.
  5. Turn the bowls on the various plates, surrounding the ricotta with a drizzle of spicy extra virgin olive oil.

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