Ricotta and tomato salad (3)
Instructions
Wash and dry tomatoes, cut them in half horizontally, gently remove the seeds with a teaspoon, sprinkle them with salt, turn upside down and let them drain for 15 minutes on a sloping shingle.
In a bowl, mash with a fork the ricotta, add the olive oil and freshly ground pepper and stir it with energy.
Using a teaspoon fill the tomatoes with the mixture prepared, deploying it flare.
Wash, dry and coarsely chop the Mint, then sprinkle on tomatoes.
Wash and dry the lettuce; spread it on the serving dish, posatevi over the stuffed tomatoes, so bring on the table.
Ingredients and dosing for 4 persons
- 200 g of roman ricotta
- 4 ripe round tomatoes
- Mint
- 1 tablespoon of olive oil
- Salt
- Freshly ground pepper
- To decorate:
- 6 leaves of white lettuce salad