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Ricotta cheese with Ponti Pesto alla Genovese, Ponti black olives, leeks and potatoes


Ricotta cheese with Ponti Pesto alla Genovese, Ponti black olives, leeks and potatoes

Ricotta cheese with Ponti Pesto alla Genovese, Ponti black olives, leeks and potatoes
Ingredients
250 gr of fresh ricotta cheese
4 tablespoons of Ponti Pesto alla Genovese
2 leeks
3 potatoes
20 Ponti black olives
peppercorn
salt
extra virgin olive oil

Ponti recommends
Genoa Style Pesto Sauce
Genoa Style Pesto Sauce
Preparation
Peel and boil the potatoes. Heat extra virgin olive oil in a pan, add clean and chopped leeks, half a glass of hot water and salt. Cook for about 10 minutes. Mix fresh ricotta cheese with Ponti Pesto alla Genovese and add salt to taste. Fill 4 pudding mold cups and let them chill in the refrigerator. Arrange 4 serving dishes with the sliced potatoes, along with leeks and Ponti black olives. Dress with extra virgin olive oil and peppercorn. Put the pudding mold cups in hot water for a few seconds and reverse them next to the vegetables. Serve.