Ricciole® with ricotta and spinach gratinated with gravina in Puglia ball cheese crust, walnut bread crumble, and cherry tomato and leek sauce
x4
Ingredients for 4 people
8 Ricciole® with Ricotta and spinach
45 g EVO oil
250 g cherry tomatoes
1 garlic clove
Thyme, mandarin peel, sage to taste
10 g brown sugar
200 g leeks
Salt, granulated sugar, and pepper to taste
50 g stale durum wheat bread
30 g walnuts
Gravina in Puglia ball cheese to taste
Procedure
Wash and cut the cherry tomatoes in half. Cook them for about two hours at 80°C with fine salt, brown sugar, thyme leaves, garlic, mandarin peel, sage, and a drizzle of EVO oil. Once they have softened, blend everything in a mixer, strain the sauce through a fine sieve, and keep warm.
Sauté the sliced leeks in a pan with EVO oil over medium heat. Add a little water, a pinch of salt, sugar, and pepper. Once the leeks are well cooked, blend them with a mixer and keep the sauce warm.
Remove the crust from the stale bread, tear the crumb into pieces, place them in a baking dish, drizzle with EVO oil, and bake in a preheated oven at 180°C for about 10 minutes. Let it cool, then coarsely blend with the walnuts.
In a greased baking dish, place the Ricciole® and sprinkle with grated Gravina in Puglia Ball cheese crust. Drizzle with EVO oil and bake at 200°C for 5 minutes. Once gratinated, remove from the oven. Combine the cherry tomato sauce and leek sauce in a mixer and blend for a few minutes to merge the two sauces into a single one.
Place a whole Ricciola in the center of each plate, sprinkle with walnut bread crumble, decorate with the mixed sauce, and garnish with shavings of Gravina in Puglia Ball cheese.
Chef Michele Erriquez, advanced training chef – fic.
