Pate Ricotta With Fresh Herbs

Pate Ricotta With Fresh Herbs


ingredients:


500 g. mashed fresh ricotta
100 g. Parmesan or grated provolone cheese
100 g. of pickled cucumber chopped anchovies or
1 cup (tea) of chopped parsley
1 cup (tea) chopped green olives
2 tablespoons (soup) chopped fresh basil
2 tablespoons (soup) of chopped fresh mint and drizzle
1 tablespoon (soup) chopped fresh oregano
1 teaspoon (tsp) salt

II - Option-

All ingredients of green pate the only difference and change an ingredient
Replace the pickle for anchovies in oil, (make the oil).
to 500 g. ricotta go 50 or 100 g. of anchovies or anchovies.

How to Prepare:

And drizzling cut herbs, pickled cucumber, olives, mix well and Book

Separately and kneading the ricotta with a fork, or spend the fine sieve.

Place in a bowl the mashed ricotta, herbs, pickled cucumber or (anchovies) the olives, and salt, mix well, until it becomes a smooth paste.

Place the mass of the pate in aluminum foil and wrap well, forming a thick roll.
Take the refrigerator for 2-4 hours until firm.
Before serving, remove the foil and continue to dish round stainless steel, and around place mint branch and salsa without sting
Serve with round crackers, small toast

Note:

Save the hard refrigerator pate 7 to 10 days in a capped Tuperware or sterile glass screw cap.
With the same pate you can garnish tomatoes.
Cut the cover, dig a well to get the seeds, cut down a slice in order to stay firm on site, or make tomato basket.

Did you know that anchovies is a national and anchovies is imported.