Details:
Ingredients:
– 40 g radicchio (Italian red chicory)
– 200 g ricotta cheese
– 4 slices of toasted bread
Preparation:
– Wash the radicchio leaves, remove the white part harder than in a food processor and chop finely.
– In a bowl, work the ricotta with radicchio, to mix the two ingredients.
– Place in freezer 5 minutes to cool.
– In the meantime, toast the slices of bread under the grill of the oven, then cut each into 4 parts.
– Fill a syringe with scalloped beak with ricotta mixture and squeeze it on toast.
Barbara Farinelli – www.lospicchiodaglio.it
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