Half a kilogram of ricotta cheese passed through a sieve
2 cups of grated provolone cheese
1/2 cup of butter at room temperature
1/4 cup of dry white wine
1 tablespoon of finely chopped green onion
1 tablespoon of mustard
One-third of a cup of sweet or hot paprika
Half a kilogram of ricotta cheese passed through a sieve
2 cups of grated provolone cheese
1/2 cup of butter at room temperature
1/4 cup of dry white wine
1 tablespoon of finely chopped green onion
1 tablespoon of mustard
One-third of a cup of sweet or hot paprika
In a bowl, mix together all the ingredients except for the paprika
Bake with an electric mixer until it's creamy
Cover and refrigerate for 15 minutes
Shape into a ball and roll in paprika to cover completely
Wrap in plastic wrap and refrigerate for a week
Serve with salted crackers (see recipe elsewhere) or toasted bread
If desired, top salted crackers with butter and bake until heated
Yields 70%.
