Ingredients
Ricotta (Mini) Cake:
Bel Paese Cheese (250 grams)
Ricotta Cheese (500 grams)
Parmesan Cheese (50 grams)
Thyme
Salt
Pepper
Flour (2 table spoons)
Lemon Skin
Grape Pesto:
Half-burned and ground almonds
Peeled green grapes (4-5)
Roasted Garlic
Gars
Pepper
Olive Oil
Drops of Lemon Juice
Preparation
In a bowl put the Bel Paese cheese, Ricotta cheese, Parmesan Cheese, thyme, salt, pepper, and flour. Blend all ingredients to create a dough. Grate lemon skin and mix together until the dough shells. When the dough is ready, begin to make balls and flatten slightly. Then in a hot pan put some butter and add the crushed balls and let the balls until golden.Serve with Grape Pesto. (Below)
Grape Pesto: In a small plate put the almonds, green grapes, roasted garlic, parsley, gars, pepper and lemon juice drops. Crush all ingredients until blended. While crushing the ingredients slowly add the olive oil. Once the pesto is ready put it on top of the Ricotta Cake previously golden and serve at the table
