Share
Endive Canapés with Sunflower Ricotta
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
30 min(s)
10 servings
Márcia Unfer
@marciaunfer- Ingredients
- Recipe
- Endive Leaves10 unit(s)
- Sunflower Nuggets300 g
- Whole Sea Salt to taste
- Black Pepper to taste
- Lemon1 unit(s)
- Sprouts to taste
- Sun-dried tomato4 unit(s)
- Parsley2 tablespoon
- Olive Oil3 tablespoon
- Soak the sunflower nuggets in water for 4 hours
- Take the nuggets without the hydration water to the processor and beat until you get the consistency of farofa.
- Season with salt, pepper and lemon drops.
- Beat again until you get a ricotta consistency. Add the olive oil. Add a little water if necessary for desired consistency.
- Mix the chopped parsley
- Stuff the leaves with the ricotta and finish with the chopped sun-dried tomatoes and the sprouts.
Did you like this recipe?
You may also like
Cherry and chocolate ice cream
By
Endive Canapés with Sunflower Ricotta
By
pasta with shrimp
Pineapple mousse with coconut and ganache