The protagonist of this recipe: Smoked Ricotta Mustia
Ingredients
4 people- Umbrine 4 fillets of 180 g each
- Smoked Ricotta Mustia 140 g
- Whole milk ½ glass
- Aromatic herbs to taste
- White pepper to taste
- Oil to taste
Method
1
In a pot, heat the milk and melt Ricotta Mustia over very low heat until it becomes a velvet, then add a pinch of white pepper.
2
Keep the cream warm and in the meantime finely mince the aromatic herbs.
3
Sear the umbrine fillets on the cast iron plate.
4
On each plate put a small ladle of Ricotta Mustia cream and lay the umbrine fillet down above.
5
Complete the dish with a sprinkle of ground aromatic herbs.
RECIPE BY: Luisa Bayre and her staff
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