Canapé with vegetable pâté
Instructions
Wash the lettuce; sgocciolatela and cut into strips.
Rinse half a tablespoon of capers and drain 2 anchovy fillets from oil.
In a large skillet FRY 2 whole garlic cloves, lightly crushed, but in 2 tablespoons of olive oil, then remove them and add in seasoning the lettuce along with capers, olives and anchovy fillets chopped.
Finally the United potatoes, cut into cubes.
Please add all over high heat for about 2 minutes, then transfer the preparation in the blender.
Put the ricotta and start the unit at maximum speed for 2 minutes or the time that you will need to obtain a perfectly homogeneous cream (Pate).
Collected in a bowl, dress with salt, pepper and let cool.
Meanwhile, the toasted bread slices then spread them with the pâté.
Decoratele with a spicchietto of radish and serve immediately.
Ingredients and dosing for 4 persons
- 200 g of boiled potatoes
- 100 g of lettuce salad
- 100 g of ricotta piemontese
- 50 g of pitted green olives
- 1/2 tablespoon of capers
- 2 anchovy fillets
- 2 cloves of garlic
- Radishes
- 8 slices bread
- 2 tablespoons of olive oil
- Salt
- Pepper