Pastry puffs with ricotta mousse, almonds and Pecorino Romano cheese
Ingredients (for 4 people)
- 12 small pastry puffs
- 100 g sheep’s-milk ricotta
- 50 g Pecorino Romano Cheese
- some chopped almonds
- wild fennel leaves
- candied tomatoes
- thyme to taste
- pepper to taste
Preparation
Blend the ricotta with the Pecorino Romano Cheese; add some chopped almonds, thyme and pepper.
Fill the pastry puffs and garnish with one almond, a small piece of candied tomato and thyme.