Mousse of ricotta, Tuma dla Paja and asparagus
We all know what a fan I am of verrines, and this is no exception! These colourful little glasses are perfect for springtime and are bound to be a hit :-)
Serves 6
250 g ricotta
Tuma dla Paja
1 bunch of asparagus
Salt and pepper
Trim and wash the asparagus. Eliminate the white, hard part at the bottom. Cut the stalks into small pieces and keep the tips to one side.
Blanch the stalks in salted water for 10 minutes. Drain and leave to cool.
Also blanch the tips but for 5 minutes only, drain and put to one side.
Blend the stalks with a little pepper. Divide the mixture into 6 glasses.
Blend the ricotta with _ or half a tuma, depending on how strong you like the flavour. Then pour gently on top of the asparagus mousse. Decorate with the asparagus tips and serve.
A perfect match with Vermentino Riviera Ligure di Ponente d.o.c.
Fantastic presentation! This looks and sounds delicious.
Scritto da Christie @ fig&cherry, il 13 Maggio, 2008 at 07:53
deliziosa questa preparazione…..spero di trovare ancora qualche asparago per provarla……ciaoooo!!
Scritto da astrofiammante, il 9 Giugno, 2008 at 08:08