Rice-filled Oranges with Ricotta

Name: Rice-filled Oranges with Ricotta
Total time: 30 min
Yield: 4
Ingredients: 2 medium oranges (400g); 1 cup ricotta cheese (200g); 2 tablespoons grated carrot; 1 tablespoon Porto wine; 3 biscotti or moreena crumbs (for dusting); FOR DECORATION; 4 tablespoons orange jelly; 4 sprigs of rosemary

1
2 medium oranges (400g)
2
1 cup ricotta cheese (200g)
3
2 tablespoons grated carrot
4
1 tablespoon Porto wine
5
3 biscotti or moreena crumbs (for dusting)
6
FOR DECORATION
7
4 tablespoons orange jelly
8
4 sprigs of rosemary

Ingredients

1
2 medium oranges (400g)
2
1 cup ricotta cheese (200g)
3
2 tablespoons grated carrot
4
1 tablespoon Porto wine
5
3 biscotti or moreena crumbs (for dusting)
6
FOR DECORATION
7
4 tablespoons orange jelly
8
4 sprigs of rosemary

Directions

1
Cut the oranges in half and puree them in a juicer, taking care not to break the skin
2
Reserve the juice and skins in separate containers
3
In a food processor, combine the ricotta cheese, add 3 tablespoons of reserved orange juice, grated carrot, and Porto wine
4
Process until smooth (approximately 30 seconds)
5
Distribute this cream among the orange halves
6
Dust with biscotti
7
Top each portion of cream with 1 tablespoon of orange jelly and decorate with a sprig of rosemary
8
Arrange in a dish and serve immediately
9
250 calories per serving