Antipasto - Ricotta Pate With Herbs

Antipasto - Ricotta Pate With Herbs

Appetizer.
Ingredients:
500 grs. of crushed fresh ricotta
100 grs. Parmesan cheese or grated provolone
100 grs. preserved cucumber pickles or pickles
1 cup chopped parsley
1 cup chopped green olives
2 tablespoons chopped basil
2 tablespoons minced minced minced
1 tablespoon chopped fresh oregano
1 teaspoon salt
II - Option:
Aliche 50grs
All ingredients of the green pate the only difference and exchange an ingredient.
Replace the pickled cucumber with aliche in the oil, (remove the oil) discard.
The ratio is 500 grs. of ricotta go 10% of aliche.
If you want stronger put 100 grs. of aliche.
Way of preparing:
Cut very small the herbs, the pickled cucumber, the olives, mix well and Reserve
Separately knead the ricotta well with a fork, or pass in the fine sieve
Put the stuffed ricotta, the herbs, the pickled cucumber and the olives, the salt, mix well until a paste remains.
Put the pate dough on aluminum foil, and wrap well, forming a coarse roll.
Bring the refrigerator for 2 to 4 hours until firm.
Serving Mode:
Remove from foil and transfer to round stainless steel dish, and place mint and parsley
Serve with round salty cracker, small toast
Note:
Pate lasts 7 to 10 days inside a tuperware capped in the refrigerator.