Ricotta, roses and pistachios

 In Recipes


  • Excellent fresh ricotta, little or no salt, better than sheep or bufala
  • Rose jam
  • Natural, unsalted, roughly chopped pistachios


Drain the ricotta, mix it with a fork until it has reached a frothy consistency, place it in a pastry bag and prepare individual cups. Add a teaspoon of rose jam on the surface, sprinkle with chopped pistachios and serve cool.

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