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Jekk Joghgobkom 09.11.2019

RICOTTA PUDDINGS

Serves 4

Ingredients

400g ricotta

1 red pepper cut into strips

100ml milk

10g gelatine leaves

30g provolone piccante, grated

30g grated Parmesan

Pinch of nutmeg

Salt and pepper to taste

Handful of pistachios, chopped

 

Method

-          Place the gelatine leaves in a bowl of cold water and leave to soak for 5 minutes; drain and squeeze out all the water

-          Heat the milk on low temperature and add the gelatine; stir until the gelatine is dissolved; remove from the heat and allow to cool

-          Mix together the ricotta, the provolone, the Parmesan the nutmeg and salt and pepper to taste; stir in the gelatine mixture and mix well

-          Spoon the mixture into 4 greased ramekins and chill for at least 4 hours

-          Take the puddings out of the ramekins and place on a serving plate; decorate with the strips of red pepper and chopped pistachios; serve with a salad of your choice

 

PUDINI TAL-IRKOTTA

Ghal 4 persuni

400g irkotta

Bzaru ahmar, imqatta’fi strixxi

100ml halib

10g folji tal-gelatina

30g gobon provolone pikkanti

30g Parmiggan

Ponta noce moscata

Melh u bzar kemm tiggosta

Ponn pistacci, mqarrkin

 

-          Poggi l-gelatina go skutella bl-ilma kiesah u halliha tixxarrab ghal 5 minuti; saffiha u ghasar l-ilma kollu minn go fiha

-          Sahhan il-halib fuq nar baxx u zid il-gelatina; hawwad sakemm tinhall il-gelatina; nehhi minn fuq in-nar u halliha tiksah

-          Hallat flimkien l-irkotta, l-provolone, il-Parmiggan in-noce moscata u l-bzar u l-melh; zid il-gelatina u hallat sew

-          Qassam it-tahlita bejn 4 sjuni midlukin biz-zejt u hallihom fil-fridge ghal mill-anqas 4 sighat

-          Ohrog il-pudini minn gos-sjuni u poggihom fuq platt li s-servi fih; zejjinhom bl-istrixxi tal-bzaru ahmar u bil-pistacci mfarrka; servi ma xi insalat li tiggosta

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