Creamy ricotta soup
Description
Looking for a sophisticated yet simple and quick dish to prepare, perhaps for an impromptu dinner on a cold winter’s day? Instead of the usual cream soup, try this refined and elegant version made with Cuor di Ricotta . Its delicate flavor and light, creamy texture will make your cream soup unique and special.
Garnish the dishes with aromatic herbs like rosemary and enrich with a sprinkling of Gran Campidano for a truly irresistible result. It’s sure to be a hit!
Ingredients
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- Arborea Cuor di ricotta 250 g
- Arborea fresh whole milk 100 ml
- Gran Campidano 50 g
- Potatoes 700 g
- Onion 1
- Rosemary q.b.
- Extra virgin olive oil q.b.
- Salt q.b.
- Pepper q.b.
Instructions
- 1 For this recipe, start by peeling the potatoes, then wash them and cut them into small pieces and boil them for about 20 minutes in a pot full of water or in a pressure cooker.
- 2 Once the potatoes are soft, remove them from the water, then peel and finely chop the onion. Sauté it for a few minutes in a pan with a drizzle of oil. Add the potatoes, fresh milk, and a pinch of salt. Blend everything together using an immersion blender.
- 3 Now add the Cuor di Ricotta to the creamy soup and stir well to distribute it throughout. Turn off the heat and plate: sprinkle a little Gran Campidano cheese, pepper, and rosemary in the center of the plate, then serve to your guests.
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Arborea menus
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Come and discover the most traditional recipes of our homeland, Sardinia. We’ve prepared some simple menus for every day and some more elaborate ones for special occasions.
