8 anchovy fillets
200g of ricotta cheese passed through a sieve (1 cup)
2 tablespoons of finely chopped green onion
2 tablespoons of chopped aipo leaves
black pepper
150g of aipo stalks (the thicker part)
8 anchovy fillets
200g of ricotta cheese passed through a sieve (1 cup)
2 tablespoons of finely chopped green onion
2 tablespoons of chopped aipo leaves
black pepper
150g of aipo stalks (the thicker part)
Mash the anchovy fillets with the ricotta, green onion, aipo leaves, and black pepper
Place the mixture in a pastry bag and fill aipo stalks
Chill in the refrigerator before serving
Cut into 2cm pieces
Make about 20 pieces.
