Italian ricotta spread

Italian ricotta spread

ingredients for 4 people:

50 q pine nuts

1 small sprig of fresh thyme

1 small sprig of fresh rosemary

100 g Gorgonzola

200 g Ricotta (Italian cream cheese), alternatively low-fat quark

2 EßL saure Sahne

1 clove of garlic


white pepper, freshly ground_

Clever • Fast

Per serving about:
1200 kJ / 290 kcal
12 g protein 24 g of fat
3 g of carbohydrates

Preparation time: elwa 15 Minutes

1. Die Pinienkerne fein hacken und in einer trockenen Pfanne bei mittlerer Hitze rösten, until they are golden yellow. Let the seeds cool on a plate, otherwise they will brown in the hot pan.

2. Wash the thyme and rosemary and toss dry. Pluck the leaves or needles from the stems, finely chop.

3. Den Gorgonzola in einer Schüssel mit einer Gabel zerdrücken. Stir in the ricotta and sour cream. Add the cooled pine nuts and the chopped herbs. Press the garlic clove through the press.

4. Mix all ingredients well. Season the ricotta spread with salt and pepper to taste. It goes well with white bread.

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