Bauletti® with sheep’s ricotta and Sicily pistachios
Bauletti® with sheep’s ricotta and Sicily pistachios, chickpea purée, cherry tomatoes, and Bronte pistachio pesto
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Ingredients
- 12 Bauletti® with sheep’s ricotta and Sicily pistachios
- 1 spring onion
- 100 g peeled cherry tomatoes
- q.s. chopped pistachios
- q.s. garlic in shirt
- q.s. salt, pepper, sugar
- q.s. extra virgin olive oil
- 3 hard-boiled eggs
- 50 g peeled pistachios
- 80 ml olive oil
- 25 g blanched parsley
- 25 g blanched basil
- q.s. salt, pepper
- q.s. ice
- 30 g Parmesan cheese
- 150 g soaked chickpeas
- 40 g celery
- 40 g carrot
- 30 g golden onion
- egg powder
- wild fennel
- edible flowers
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