Leaf timbale of thistles
Instructions
Deprived of leaves strands of thistles, cut them in half and wash them thoroughly.
Then boil in salted boiling water and lightly acidulated with lemon juice; When al dente, drain and let them dry stretched out on a towel.
Mix the ricotta with Marjoram, salt and a pinch of chilli so that the ingredients well amalgamated, then use it to stuff the Thistle leaves.
Then place them in a baking dish lightly oiled and sprinkled with bread crumbs, seasoned with a little olive oil and bake in hot oven for 20 minutes.
Ingredients and dosing for 4 persons
- 800 g of cardi
- 100 g of goat ricotta
- Marjoram
- Breadcrumbs
- 1/2 lemon
- Olive oil extra virgin
- Salt
- 1 pinch of chili powder