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Ricotta terrine with pesto sauce Ingredients: -300g cherry tomatoes -Half a cup of 240ml olive oil (240ml) -2 cloves garlic, sliced -Salt, dried Calabrian pepper, dried herbs (I used oregano) to taste Preparation: Wash the tomatoes well, place in a baking dish, and bake in a low oven at 140 degrees for approximately 30 minutes. Terrine: -500g ricotta -200g ricotta cream -150g cream cheese -3 heaped tablespoons of cream -Salt to taste -50 grams of walnuts (at your discretion) Preparation: Place the chopped ricotta in a food processor, add the other ingredients and beat until you get a firm, consistent mixture. Set aside. Pesto sauce: -2 bunches of basil (leaves only) -Walnuts to taste (I used 50g) -2 cloves of garlic -Half a cup of olive oil (240ml) -Salt to taste -Dried Calabrian pepper to taste -100g of cheese (I used mozzarella) can be curd -1 ice cube Preparation: Place the basil leaves, olive oil, garlic, salt, cheese, pepper, and nuts in a food processor and beat well until a homogeneous mixture is formed. Finally, add the ice cube so that the color remains. Assembly: In a loaf pan, approximately 28X11cm, line with plastic wrap, add half of the cream, add the pesto sauce and the rest of the cream. Refrigerate until firm. Place in a baking dish after it is cold and remove the plastic wrap. Garnish with tomatoes, basil and nuts. Serve with toast, French bread or pita bread. I hope you enjoyed it. Leave your like, subscribe and share. THANK YOU! Orders: (61) 99608-5868 Production: Super8 Cine & Vídeo (61)99615-1341 https://ricobrugger.wixsite.com/super...