Agliata Piemontese
350 g. ricotta cremosa
50 g robiola
3 spicchi di aglio
1 ciuffo prezzemolo
1 cuore di sedano
1/2 limone
1 dl olio di oliva extravergine
Sale pepe q.b
Sbucciate l’ aglio, mondate e lavate ;sedano e prezzemolo.
Frullateli insieme alla scorza e al succo del mezzo limone, l’ olio un pizzico di sale e il pepe.
Lavorate in una terrina; la ricotta e la robiola con una forchetta, finchè saranno completamente amalgamate .Incorporate a questa crema di formaggio gli ingredienti precedentemente frullati, e mescolate il tutto fino ad avere un composto dalla consistenza morbida.
Trasferitela in una ciotola, copritela con pellicola trasparente e riponetela in frigo per almeno 5 ore.
Servite l’ agliata con del pane tostato e verdure fresche .
Ricotta & garlic spread
350 g. ricotta cheese
50 g robiola cheese ( or any soft cream cheese )
3 cloves of garlic
parsley
1 celery heart
zest and juice of 1/2 lemon
1 dl . extra-virgin olive oil
50 g robiola cheese ( or any soft cream cheese )
3 cloves of garlic
parsley
1 celery heart
zest and juice of 1/2 lemon
1 dl . extra-virgin olive oil
Salt pepper to taste
Peel garlic, peel and wash, celery and parsley.
Threw them into the food processor with the zest and juice of half a lemon, the oil, a pinch of salt and a taste of pepper, pulse it forms a paste.
Peel garlic, peel and wash, celery and parsley.
Threw them into the food processor with the zest and juice of half a lemon, the oil, a pinch of salt and a taste of pepper, pulse it forms a paste.
In a bowl, stir together the ricotta ,soft cheese , the vegetable paste, made up before.
Transfer to a small serving bowl, cover with plastic wrap and store in refrigerator for at least 5 hours.
Serve the ricotta spread with toasted bread and fresh vegetables.
Transfer to a small serving bowl, cover with plastic wrap and store in refrigerator for at least 5 hours.
Serve the ricotta spread with toasted bread and fresh vegetables.
