in Recipes

Ricotta, Rocket and Parmesan Cream

updated

Spread the love

Ricotta, Rocket and Parmesan Cream

The perfect ricotta, rocket and parmesan cream recipe with a picture and simple step-by-step instructions.

  • 1 Shallot
  • 1 Clove of garlic
  • 1 tbsp Olive oil
  • 100 g Arugula
  • 250 g Ricotta
  • 75 g Grated Parmesan
  • Salt
  • Pepper from the grinder
  • 1 pinch Espelette pepper
  1. Peel shallot and garlic, chop both very finely and sauté briefly in hot olive oil. Remove from heat and let cool down. In the meantime, wash the rocket, pat dry, sort, put a few leaves aside, finely chop the rest. Beat the ricotta until smooth. Mix with the shallot mixture, Parmesan and rocket, season and cover, chill for approx. 60 minutes.
Dinner
European
ricotta, rocket and parmesan cream

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Ham Carpaccio with Chanterelles

Roast Beef in Salt and Herb Bed