Servings:
4
Prep time:
25
INGREDIENTS
- - 400 g of ricotta cheese
- - 100 ml of low-fat yogurt
- - 100 g of lettuce
- - 60 g of roasted hazelnuts
- - 50 g of smoked cheese scamorza
- - 20 cherries
- - 3 tablespoons of corn flour
- - 1 tablespoon poppy seeds
- - 1 teaspoon of capers
- - 1 bunch of basil
- - Extra-virgin olive oil
- - Salt
- - Paprika
INSTRUCTIONS
- Pit the cherries, trying not to cut them in half and keep them whole. Reduce the smoked cheese in cubes of the same size of the kernels of cherries. So stuff the cherries with diced cheese, partially reassembling the fruits.
- Chop the herb choice quickly, put it in a bowl and add the ricotta, a pinch of paprika and poppy seeds. Stir until getting a smooth cream. Also finely chop hazelnuts and mix to the corn flour.
- Picked up a generous teaspoon of the cream cheese and lightly oiled hands give it a round shape with a central recess. So settle in a cherry, closing it forming a ball.
- Bread gently all stuffed balls in the compound of hazelnuts and place them in a tray.
- Desalinated capers and chop, then mix them with yogurt and 2 tablespoons of olive oil.
- Finely chop the lettuce, roll it out on 4 plates and season the sauce with capers, lie down the balls of cottage cheese and serve.
