Ricotta Roll

Name: Ricotta Roll
Yield: 20
Ingredients: 500g of ricotta; 2 tablespoons of lemon juice; 1/2 cup of chopped parsley; 1/2 cup of chopped nuts; 30g of anchovies in oil, drained and chopped; Peanuts for serving

1
500g of ricotta
2
2 tablespoons of lemon juice
3
1/2 cup of chopped parsley
4
1/2 cup of chopped nuts
5
30g of anchovies in oil, drained and chopped
6
Peanuts for serving

Ingredients

1
500g of ricotta
2
2 tablespoons of lemon juice
3
1/2 cup of chopped parsley
4
1/2 cup of chopped nuts
5
30g of anchovies in oil, drained and chopped
6
Peanuts for serving

Directions

1
Blend the ricotta with lemon juice, gradually, in a blender
2
Stretch it out by hand onto a surface covered with plastic wrap to obtain a rectangle of 37cm x 22cm
3
Mix in the parsley, nuts, and anchovies
4
Spread this mixture over the ricotta
5
Roll it up like a roulade, assisted by the plastic wrap
6
Refrigerate for at least 6 hours
7
Cut into thin slices and serve on a peanut square