Ingredients | Serves 1
Preparation method
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Drain the ricotta well and pat it dry. Chop the mint and mix it into the ricotta cheese. Season with salt and pepper to taste and mix well. Keep it cool in the fridge.
Bring the oil to a temperature of 175°C. Open the petals of the Roman-artichoke and dip it flower side upwards, moving it from top to bottom, so that the petals open well and the inside is browned first. Then immerse the stem as well.
Continue frying until the artichoke is golden brown and the leaves are crispy. Drain and dry on paper towels.
Arrange the artichoke in the centre of the serving dish and decorate as desired with the ricotta cheese, with the aid of a piping bag.
Prepared with ROBO products
Altre deliziose idee per te
20 mins preparation
Robo 1938
Via Privata Paolo Baffi, s.n.c.
27015 Landriano (PV)
ITALY
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