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


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.

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