- Appetizers
- MEDIUM
- 35 min
- Array
Mini cheesecake with taralli crackers, pistachios and Nonno Nanni Ricotta
250 g Nonno Nanni Ricotta
200 g Taralli biscuits
150 g mortadella
10 white grapes
2 tablespoons lemon juice
1/ 2 lemon (zest and juice)
chopped pistachios
butter
salt and pepper
Nonno Nanni Ricotta is a delightful goodness, greatly appreciated in the creation of soft dessert.
Method
Chop the taralli biscuits in the mixer with a few knobs of butter to create crumbs for the cheesecake base. Press the biscuit mixture into small pastry cutter rings to about 1/4 full.
Leave to set in the fridge for a few hours.
Prepare the cream mixture by mixing the Nonno Nanni Ricotta with salt, pepper and the juice and zest of half a lemon. For the garnish, slice the mortadella into thin strips and sauté in a pan with a drop of lemon juice and a sprinkle of chopped pistachios for a few minutes.
Assemble the cheesecake by spooning the ricotta cream onto the prepared bases and garnish with the crispy mortadella, pistachios and a few grapes.
Ricotta
