Ingredients for 4 people:
- 12 thin slices of PGI Finocchiona;
- 100 g of cow’s ricotta;
- 70 g of robiola;
- About 30 ml of PGI Tuscan Extra Virgin Olive Oil ;
- Salt and pepper as needed;
- Thyme as needed;
Place the PGI Finocchiona slices on upside-down silicon moulds, put them in the microwave for a few seconds, or heat a ventilated oven up to 150 °C and distribute the slices on a tray covered with baking paper. In so doing, they will take the shape of a basket. When the PGI Finocchiona is slightly dried and crispy, remove from the microwave and let it cool. Whisk the ricotta together with robiola, a bit of salt and a small quantity of pepper/chilly; add PGI Tuscan Extra Virgin Olive Oil. Incorporate part of thyme leaves.
Fill the PGI Finocchiona baskets with this ricotta cream and decorate with some pepper and a small sprig of thyme.