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'