- Rustic spelt bread 8 slices
- Cheek lard 120 g
- Aged and Salted Ricotta Cheese Montella 120 g
- Citrus pesto 1 small jar
Cut the rustic spelt bread into slices about 1 cm high.
Slice the cheek lard into very thin strips, then crumble the ricotta into a bowl.
Spread the cheek lard on the slices of fried bread and put the crumbled Montella Ricotta above.
To complete the fried bread with ricotta and cheek lard add a teaspoon of citrus pesto.
Croutons with bacon are a delicious alternative to cheek lard.
RECIPE BY: Luisa Bayre and her staff
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