| Recipe of the Black Countess of Ricottine with white and black grapes Ingredients500 g of Roman ricotta1/2 tablespoon of curry powdered chives a few drops of tabascoacini of white and neralattesale grapes PreparationStemper the curry in 1-2 tablespoons of hot milk, then mix it with the ricotta; season the mixture with salt and tabasco and season with 1/2 tablespoon of chopped chives.Take 4 individual pudding moulds, line them with kitchen foil, fill them with the mixture and press it well. In the meantime, wash and dry the grapes thoroughly, cut them in half and remove the seeds. Turn out the ricottas, decorate them with half grains and serve, perhaps resting them on fresh vine leaves... |
