Ricotta and Capocollo Torcelli Bites
Category: Appetizers
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Torcelli “La Bottega di Olivia&Marino” | 10 pieces |
| Fresh ricotta cheese | 200g |
| Fresh liquid cream | 1 tablespoon |
| Capocollo (cured pork neck) | 70g |
| Chives | 1 sprig |
| Fresh parsley | 1 sprig |
| Thyme | 1 sprig |
| Marjoram | A few leaves |
| White pepper | to taste |
| Fine salt | to taste |
Instructions:
- Begin by preparing the creamy ricotta mixture: place the fresh ricotta cheese in a large bowl.
- Gradually add in the fresh liquid cream, just enough to slightly soften the ricotta, and stir well until the texture becomes creamy and smooth.
- Finely chop the fresh parsley and set it aside.
- Cut the capocollo into small cubes, ensuring that each piece is bite-sized.
- Season the ricotta mixture with fine salt and white pepper according to your taste preferences.
- To assemble, spoon the ricotta and herb mixture into small serving bowls or ramekins.
- Decorate each serving with a thin slice of capocollo and a few sprigs of chives to add a touch of color and elegance.
- Serve with the delicious Torcelli from “La Bottega di Olivia&Marino” for a delightful appetizer experience.
Tips:
- For a more robust flavor, let the ricotta cream rest for a few minutes before serving to allow the herbs to infuse.
- The Torcelli pasta can be served as a dipper, or it can also be lightly toasted for a crisp texture, depending on your preference.
Enjoy your flavorful, herb-infused ricotta and capocollo bites, the perfect start to any meal!
