Ricotta Terrine

Name: Ricotta Terrine
Yield: 8
Ingredients: 500g of ricotta cheese; 4 tablespoons of fresh herbs; 4 tablespoons of chopped pistachio (or almonds or walnuts); 3 tablespoons of finely chopped onion; 1 cup of olive oil; 1 tablespoon of butter; Milk, if needed; Olive oil for greasing the mold; Salt and pepper to taste

1
500g of ricotta cheese
2
4 tablespoons of fresh herbs
3
4 tablespoons of chopped pistachio (or almonds or walnuts)
4
3 tablespoons of finely chopped onion
5
1 cup of olive oil
6
1 tablespoon of butter
7
Milk, if needed
8
Olive oil for greasing the mold
9
Salt and pepper to taste

Ingredients

1
500g of ricotta cheese
2
4 tablespoons of fresh herbs
3
4 tablespoons of chopped pistachio (or almonds or walnuts)
4
3 tablespoons of finely chopped onion
5
1 cup of olive oil
6
1 tablespoon of butter
7
Milk, if needed
8
Olive oil for greasing the mold
9
Salt and pepper to taste

Directions

1
Reserve 1/3 of the pistachio
2
Thoroughly mix the ricotta with a fork or processor
3
Combine all ingredients, using milk if necessary to prevent graininess
4
Grease an English-style muffin tin, fill it with the ricotta mixture, and refrigerate for at least 4 hours
5
Unmold and top with the reserved pistachio

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