Starters Ricotta

Cooked ricotta scante, urchins | Isabella Potì

Isabella Poti Ricotta scante cotta

Recipe by Isabella Potì: cooked ricotta scante, urchins.

Recipe for 8 people

For the ricotta cheese

  • 800 g of cream
  • 200 g strong ricotta
  • 12 g isinglass
  • 30 g fresh urchins per person

Procedure

Heat cream and ricotta cheese to 60° C. Dissolve soaked gelatin, divide mixture into 8 small bowls and chill until gelled. At serving time temper and pour over fresh urchin with a drizzle of extra-virgin olive oil.

 

For the cracker

First dough

  • 450 g 00 flour
  • 25 g brewer's yeast
  • 225 g water
  • 16 g salt

Procedure

Combine flour, water, yeast and knead for three minutes. Add salt and knead until dough is uniform.

 

Second dough

  • 155 g butter
  • 120 g of 00 flour

Procedure

Combine ingredients until smooth. Shape into a rectangle and chill. Roll out the first dough and place the second dough in the middle. Close as if it were a pasta sheet. Give 3 single rounds and 1 double. Roll out with puff pastry machine to number 6, cup and bake at 160° for 9 minutes.

 

Dish composition

Unmold the ricotta and lay the cracker on top. Serve and enjoy at the moment.



Photo credits: Bros'

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