Entry - False Pineapple

Entry - False Pineapple

Ingredients:

Pate four cheeses

500 g. fresh ricotta mixed with fork
300 grams. grated provolone
100 g. grated Parmesan cheese
1 cup cream cheese or
1 box of cream cheese and half cheese (small)

Spices:

1 cup (tea) of grated onion and squeezed
1 teaspoon (tsp) black pepper or spicy paprika
2 tablespoons (soup) of chopped parsley well
1 pinch of salt

Other Ingredients:

½ cup (tea) of chopped green olives and drizzling
2 tablespoons (soup) of ground nuts (optional)
2 tablespoons (soup) of chopped salted pistachios and kid (optional)
1 large whole pineapple crown

Way of preparing:

Mix the mashed ricotta, provolone cheese with grated Parmesan cheese and add the cheese gradually, to give alloy pate.

After all thoroughly mixed, add the spices, onion and chopped parsley, salt, spicy paprika, and lastly the drizzling chopped olives, the ground nuts and good kid chopped pistachios.

Mounting the way of false pineapple:

With the mass of pate, imitating a pineapple, look molding by hand, in a round stainless plate, or crystal, until the fruit shape.

The base should be wide and then go tapering

Cut out several balls of pineapple peel (nodes or eye pineapple).

Place the balls on pate, imitating the pineapple, with a distance of 1 cm between each ball.

Once ready, stick on a pineapple crown, push a little to be very stiff, not out of place.

Place entire lettuce leaves around the pate, over the grated carrot lettuce.
Spread halves black olives, i.e. (pitted) overturned .virada down.

Serve as a first course, with salt-round wafer or very small toastie.