Lemon ricotta mousse with bread crumble and Anchovies in Rizzoli Sauce
- Ingredients 2 people
- Difficulty medium
- Ready in 30 minutes
Ingredients
- 200 g Fresh cow ricotta cheese
- 2 fillets Anchovies in Sauce Rizzoli
- to taste Lemon peel
- to tast Stale bread or toasted panko bread
- to taste Pink pepper or chives
Products
Anchovy Fillets in Spiced Sauce
Process
How to make : Lemon ricotta mousse with bread crumble and Anchovies in Rizzoli Sauce-
A savory “fake dessert.” The aromatic ricotta mitigates the power of the anchovies, the crumble gives crunch.
1. Whip ricotta lightly with whisk or immersion blender, add lemon zest.
2. Make a crumble by toasting bread with evo oil in a pan.
3. Layer in a small glass: crumble → ricotta cheese → 1 fillet of Alici in Salsa Rizzoli → aromatic leaf (e.g., mint).
This recipe was prepared for us by Executive Chef Giulio Nicolosi of theItalian Chef Academy.
