Photos of Ricotta con Mirtilli by Mario
Ricotta is widely used in many bakes , pastries or pasta dishes, so we thought we could show you one of the ways of appreciating this cheese in a sweet and very easy to prepare version.
But first, have you ever heard of the rule ‘never throw away what you don’t have to’? Well, ricotta is a prime example of that rule. It’s actually classed as a dairy by-product, rather than cheese, and that’s due to the fact, that Ricotta is made out of whey – a leftover product from the production of other cheeses. All we can say to whoever came up with that idea – it was a great one!
Given the time of the year, we’ve opted to match Ricotta with blueberries and honey – a great representation of summer time. We assure you, this dessert is a fantastic treat on a sunny afternoon 🙂
Ricotta con Mirtilli – Ricotta with Blueberries
Prep time: 10 minutes
Cooking time: 5 minutes
Total time: 15 minutes
Serves 2
Recipe by Bill
INGREDIENTS
- 250 g ricotta cheese
- 4 tbsp good quality runny honey
- 1 or 2 Lavender sprigs, depending on how strong you want it to be (flowers taken of the stalks, stalks discarded) or half a tsp of vanilla extract
- 100 g fresh blueberries
- 30 g pistachio nuts (shells discarded)
INSTRUCTIONS
- Heat up a pan and dry roast the pistachios for about 5 minutes, shaking occasionally. Make sure you keep an eye on it, they can burn really easily.
- In a bowl, mix ricotta with honey and lavender or vanilla.
- Grab two glass cups and put half of the ricotta mixture in each.
- Sprinkle the blueberries and pistachios on top of the Ricotta and enjoy 🙂
NOTES
- If you’re a big fan of berries, you can use a mixture, rather than one type of berries. Same goes for nuts.
- This dessert can also be enjoyed as a sharing one, simply multiply all the ingredients and serve it in a big serving bowl.
