100 g of ricotta, sifted
2 tablespoons of fresh heavy cream
Salt and white pepper to taste
500 g of peeled and seeded tomatoes
1 tablespoon of olive oil
1 tablespoon of chopped basil in strips
Fresh basil leaves for garnish
100 g of ricotta, sifted
2 tablespoons of fresh heavy cream
Salt and white pepper to taste
500 g of peeled and seeded tomatoes
1 tablespoon of olive oil
1 tablespoon of chopped basil in strips
Fresh basil leaves for garnish
In a bowl, mix the ricotta with the heavy cream and season with a pinch of salt and white pepper. Reserve
Blend the tomatoes in a liquidizer and season with salt and olive oil
Divide the ricota into 4 parts and, using 2 tablespoons, shape each portion into a quenelle
Distribute the tomato puree on four plates and season with a drizzle of olive oil and a pinch of salt
Place two quenelles and some basil on top of the puree
Garnish with whole leaves of fresh basil and white pepper.
