Truffled tartlets
Instructions
Finely chop the ham.
Mix the ricotta with the béchamel sauce and flavored with truffle oil.
The basic pastries filled with cream and cover with the ham.
Sprinkle with pink pepper berries and decorated with leaves of Marjoram.
Ingredients and dosing for 10 persons
- 1 pack of small pastries of clamshell pectin
- 150 g of ham
- 100 g of fresh ricotta
- 4 tablespoons of bechamel
- Few drops of truffle-flavoured olive oil
- Salt
- Some berries of pink pepper
- Some of physalis to accompany
- Some leaves of marjoram