Ricotta Di Bufala Praline

September 22, 2008 8:06:18 AM PDT
Chef Federico Comacchio and Chef Francesca Marsetti of Phil Stefani's 437 Rush share a delicious recipe. Ingredients for 100 pc:
  • 4.4# Fresh Ricotta di Bufala
  • 7oz Pistachios
  • 7 oz Hazelnuts Natural
  • 3.5 oz Liguria Olives de-boned
  • 3.5oz Sun dried Tomato
  • Kappa Gelatine
  • Fresh mint
1) Dried in a ventilated oven the Ricotta then season the ricotta with Salt and Pepper, prepare little balls

2) On the side chop the nuts, the sun dried tomatoes and the Liguria Olives

3) Roll the ricotta Praline in to the mix then chill in the fridge

4) Prepare the gelatin with the mint leafs then cover the pralines