Ricotta mousse with spinach in two consistencies ~ Agrilat
Pasta, pomodoro, basilico e il tocco sublime della Provola Affumicata Tenuta Agrilat: e il primo è servito!
pasta, basilico, pomodoro, cucina mediterranea, provola, ricetta
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Ricotta mousse with spinach in two consistencies

Recipe by Chef @Franco Marino


Ingredients for 4 people

Ricotta di Bufala Tenuta Agrilat 600 g

spinach 200 g
flour 30 g
egg n 1
instant yeast for savory 8 g
extra virgin olive oil to taste
garlic 1 clove
Salt and Pepper To Taste


Work the ricotta with a whisk adding a little oil and salt to obtain a soft mixture. Blanch the spinach with oil and garlic for 5 minutes, salt and set aside one half, the other part of spinach, whisk it with eggs, flour and baking powder, put in a glass and cook in the microwave for 1 minute and then use. Place ricotta spikes on a plate, add the sponge and scalded spinach.