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RICOTTA AND TRUFFLE PIE

PREPARATION: 15 minutes

COOKING : 40 minutes

RICOTTA AND TRUFFLE PIE

The ricotta and truffle tartlets are delicious finger foods that best enhance a successful mix: the fresh and creamy cheese par excellence with a tender heart. Undisputed protagonists of savory pies and delicious dumplings, these two ingredients never cease to whet the imagination in the kitchen. With our recipe for tartlets, we offer you a simple but captivating way to bring them to the table: nice savory tarts, in mignon format, to be enjoyed as an appetizer at a buffet.


Ingredients for 6 people

  • 200 g of fresh ricotta

  • 2 whipped egg whites

  • 1 shallot

  • 30 g of butter

  • 1 heaped tablespoon of truffle sauce

  • 1 handful of parmesan

  • grated

  • 80 ml of cream

  • curly salad

For the garnish:

  • 1 heaped tablespoon of truffle sauce

  • 1 teaspoon of Dijon mustard

  • 1 egg yolk

  • juice of half a lemon

  • 100 ml of extra virgin olive oil

  • 1 tablespoon of vinegar

  • salt

Thinly slice the shallot and fry it in butter until translucent.

In a bowl mix ricotta, Parmesan, cream, whipped egg whites, cooked shallots and truffle sauce.

Butter 6 crème caramel molds and fill them with the mixture. Place the cups on a large baking sheet, add cold water up to half of the molds and place on the heat.

When the water begins to boil, move it to the oven and cook at 160 °C for 30-40 minutes.

In the meantime, prepare the garnish by beating the egg yolk with the mustard, a spoonful of truffle sauce and the lemon juice in a bowl.

Gradually add oil until you reach a soft and creamy consistency. Finally add vinegar and salt.

Serve the pie on a bed of curly lettuce to garnish with the sauce.


WINE PAIRING

DAMARE ROSATO

DAMARE ROSSO

DAMARE ROSSO

Damare Rosso was born from the desire to express the great vocation of the territory in an international key; Cabernet Sauvignon, Merlot and Petit Verdot together to express harmony, elegance and pleasantness in a modern wine with an unmistakable Tuscan style.


TASTING NOTES

Intense purple color with notes of blackberries, strawberry jam and blackcurrant. It has a beautiful floral freshness, Damascus rose, with mentholated and tantalizing references of eucalyptus and glacial mint. In the mouth the nice grip of the tannin is striking, the slight herbaceous notes, which blend with green pepper, tobacco and hints of Mediterranean scrub from which it also seems to draw laurel and mastic in the agile and fresh finish but always intensely fruity and intimately sweet.




EXTRA VIRGIN OLIVE OIL RECOMMENDED



CANDEGLI ExtraVirgin Olive Oil is the result of a special olive harvest and an exclusive selection of Fattoria Villa l'Olmo The label was made in "Terracotta" to reiterate the essential bond of Diadema with the land and its territory Impruneta, while the name "Candegli" recalls the exact geographical area of Impruneta where we collect. The terracotta label is produced by the most ancient furnace in Impruneta, the MITAL furnace The combination of manual harvesting and skilful processing give the final product a strong and intense green colour. The scent is persuasive and penetrating, delicate but decisive the taste, its great balance and its incisiveness on the palate make the CANDEGLI selection Extra Virgin Olive Oil an excellent product which enhances the flavor of each preparation. The manual harvest of the olives is carried out according to the state of ripeness from the end of October until the first ten days of November. The olives, on the same day of the harvest, follow the cold pressing process in the mill inside the property.





* sources: Tuscany in the Kitchen - Paola Baccetti, Laura Giusti, Franco Palandra


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