Pate Ricotta with Fresh Herbs

Pate Ricotta with Fresh Herbs


ingredients:


500 grs . Fresh ricotta mashed
100 grs . Parmesan cheese or grated provolone
100 grs . of chopped pickled cucumber
1 cup ( tea) of chopped parsley
1 cup ( tea) of chopped green olives
2 tbsp (tablespoons) chopped fresh basil leaves
2 spoons ( soup) of fresh mint leaves chopped fine drizzling
1 spoon (soup ) or (tsp ) chopped fresh oregano
1 teaspoon ( tsp) salt

II - Option :

 anchovies

All ingredients of green pate the only difference and change replace the pickle for anchovies in oil (drained ) . Ratio:
To 500 g. ricotta go 50 or 100 grs . without the anchovies of oil, or to taste .


How to Prepare :

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

Separately knead well the ricotta with a fork , or pass through a fine sieve .

Place in a bowl the mashed ricotta , herbs, pickled cucumber and
olives , salt , mix well , until it becomes a paste

Place dough pate in the foil and wrap well , forming a thick roll .
Take the refrigerator for 2-4 hours until firm .

Before serving pate , remove the foil and continue to round stainless steel plate , and put back a bunch of mint and parsley without chopping .

Serve with crackers round, or small toast

Note :

The pate lasts 7 to 10 days within a capped Tuperware , inside the refrigerator .

You can serve the fish pate in a format, do the scales with green olives , or use another resource .