Iblea
Ingredients & Preparation
Ingredients
- Ricotta cheese 500 g
- Ciliegino tomatoes 250 g
- Sausage chips Q.B
- Marjoram leaves Q.B
- Sugar 25 g
Ricotta cream
Sifting through the ricotta, add extra virgin olive oil, black pepper, mix it and put in in a sac a poche.
Tomato jam
Engrave the tomatoes, blanch in hot water for a few seconds and then put them into cold water and ice, remove the skin. Cut tomatoes, add sugar and cook it with slow fire for 30 minutes.
Sausage chips
Cut the sausage into strips, spread in a baking pan and dry in the oven at 100°C for 20 minutes.
Composition
Place at the base of the tartlet the tomato jam, put some clumps of ricotta and decorate with sausage chips and marjoram leaves.
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