Cannoli with Modena IGP balsamic vinegar with ricotta foam on tartare of porcini mushrooms and parme
by Luca Malacrida - Roma (RM) | Enter the site and find out all the recipes
Keywords
- Recipes
Ingredients
- 250 ml. - Water
- 8 gr. - Gellan gum powder
- 250 gr. - Fresh sheep ricotta
- 300 gr. - Porcini mushrooms sautéed with garlic and parsley
- 200 gr. - Grated Parmesan
- 30 gr. - Toasted pine nuts
- Olitalia “5 Grappoli” I.G.P. balsamic vinegar of Modena
- Olitalia Ogliarola Monocultivar Extra Virgin Olive Oil
- Fresh ground pepper
- Unrefined salt
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