CREATIVE

SEARED UMBRINE AND RICOTTA MUSTIA

MEDIUM | 30 minutes

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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