Difficulty VERY EASY

Cooking Time 30 minutes

Total Time 30 minutes

SEAFRONT

SANDWICHES AND SNACKS

P13 ricotta-fresca-pecora

The protagonist of this recipe: Fresh Sheep Ricotta

Ingredients

4 people

Turmeric bread rolls 4
Octopus tentacle 1 per person
Long-life fresh Sheep Ricotta 8 abundant tablespoons
Boiled potatoes 4
Lemon and ginger emulsion to taste
Wild fennel to taste

Method

1

Cut the bread rolls in half.

2

Make an emulsion with lemon juice and a pinch of powdered ginger, beat them well together.

3

Peel the potatoes and boil them in plenty of salted water.

4

Once cooked, drain the potatoes and mash them with a fork, add Sheep Ricotta and season with lemon and ginger emulsion.

5

Fill the bread rolls with the mixture you have obtained, add an octopus tentacle and finish with a few sprigs of wild fennel.

RECIPE BY: Luisa Bayre and her staff

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