Ricotta and sorrel Oldani

Ricotta and sorrel "filling"

Instructions A

Blend the ricotta cheese with the cheese and the egg whites. Season with salt, then put the mixture ino the moulds, filling them with blanched sorrel. Steam in the oven at 85°C for 18 minutes. Keep them warm.

Instructions B

Mix all the ingredients together, roll out the dough on parchment paper until thin. Cut it into small strips and bake in the oven at 180°C for 10 minutes. Remove from the oven and shape into nests.


Arrange the nests in the centre of the plates, then the ricotta filling and finally some extra virgin olive oil and freshly grated black pepper.