30 cooked quail eggs
20 slices of form pork
6 black olives
5 radishes
60 green scallions
Ricotta and spinach filling
(80 calories per unit)
3 cups of fresh spinach
1 cup of ricotta cheese
1/2 cup of milk
Salt to taste
Cheddar cheese sauce
(134 calories per unit)
21/2 cups of grated cheddar cheese
1/2 cup of milk
1/2 cup of room temperature butter
Accessory
Biscuit cutter with 4 cm diameter
30 cooked quail eggs
20 slices of form pork
6 black olives
5 radishes
60 green scallions
Ricotta and spinach filling
(80 calories per unit)
3 cups of fresh spinach
1 cup of ricotta cheese
1/2 cup of milk
Salt to taste
Cheddar cheese sauce
(134 calories per unit)
21/2 cups of grated cheddar cheese
1/2 cup of milk
1/2 cup of room temperature butter
Accessory
Biscuit cutter with 4 cm diameter
Ricotta and spinach filling
Heat the spinach with milk and salt until it boils
Blend in a blender with ricotta until it becomes a homogeneous paste
Let it cool down
Cheddar cheese sauce
Mix the cheese with butter and milk to obtain a homogeneous paste
Assembly
Using the biscuit cutter, cut the pork into slices
Spread the cheese filling on half of the canapés and spinach on the other half
Cut the quail eggs in half lengthwise and place one half on top of each canapé
Use small pieces of radish to make the rat's ears
Use green scallions to make the whiskers
For the eyes, use small pieces of black olive.
