Categories: Uncategorized

Simple ricotta antipasto

Ingredients:

  • 1 pound/450 g fresh sheep’s milk ricotta cheese
  • Freshly ground black pepper
  • Freshly grated zest of 1 lemon
  • Extra virgin olive oil, for drizzling

Preparation:

Whisk the ricotta cheese in a mixing bowl until creamy. Then add the pepper and lemon zest. Mix well and in a plate. Drizzle with extra virgin olive oil.

POTREBBE INTERESSARTI
Irene Milito

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