250 g of ricotta cut into 10 pieces
4 green onions (with the green part) cleaned and cut into pieces
1/4 cup of fresh parsley leaves with stems tightly packed in a cup
1 tablespoon of freshly chopped chives
a few drops of English Worcestershire sauce
salt to taste
yogurt (optional)
250 g of ricotta cut into 10 pieces
4 green onions (with the green part) cleaned and cut into pieces
1/4 cup of fresh parsley leaves with stems tightly packed in a cup
1 tablespoon of freshly chopped chives
a few drops of English Worcestershire sauce
salt to taste
yogurt (optional)
Wash and dry the parsley and chives well (wet parsley becomes mushy when processed)
Use a sharp knife with an ice-tempered blade to beat the chives and parsley into a fine paste
Add the green onions and beat again until finely chopped
Add the ricotta and Worcestershire sauce and beat until creamy
If it's too thick, add a little natural yogurt
Beat again
Pour into a bowl and serve with crackers or salted biscuits
Makes about 20 serving spoons (without yogurt).
