SANDWICHES AND SNACKS

SEAFRONT

VERY EASY | 30 minutes

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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