Nutrition Facts
16 servings
16
Ligurian Focaccia with ricotta, pesto, and peas.
Discover this recipe for focaccia with ricotta, pesto, and peas. Fresh and delicate, this recipe allows you to vary your pleasures and experience focaccia in a new light!
Ingredients
2 Individual Focaccia with Herbs & Garlic Butter
200 Fresh sheep ricotta (or cheese)
200 Peas (fresh or frozen)
30 Basil
4 Grated Parmesan
1 Pine nut
2 cloves Garlic
1 Lemon
1 dash Olive oil
Mint
1 pinch Salt
1 pinch Pepper
Directions
1
Preparation of the focaccias Preheat the oven to 180°C. Place the focaccias on a baking sheet lined with parchment paper.
2
Preparation of basil pesto To make basil pesto, blend 1 clove of garlic, pine nuts, parmesan cheese, and washed basil. While blending, gradually pour in 4 to 5 tablespoons of olive oil to achieve a creamy pesto. Mix the ricotta with 2 to 3 tablespoons of basil pesto. Season with salt and pepper.
3
Bake the focaccias for 5 – 6 minutes.
4
Preparation of the filling Meanwhile, chop the other clove of garlic and cook it in a pan with 2 tablespoons of olive oil. Add the peas and cook for 3 minutes. Season with salt and pepper and add the mint leaves.
5
Assembly Cut the focaccias into triangles (8 triangles per focaccia). Fill them with ricotta mixed with pesto, peas, lemon zest, and a bit of pesto.
Ingredients
Ingredients
2 Individual Focaccia with Herbs & Garlic Butter
200 Fresh sheep ricotta (or cheese)
200 Peas (fresh or frozen)
30 Basil
4 Grated Parmesan
1 Pine nut
2 cloves Garlic
1 Lemon
1 dash Olive oil
Mint
1 pinch Salt
1 pinch Pepper
Directions
Directions
1
Preparation of the focaccias Preheat the oven to 180°C. Place the focaccias on a baking sheet lined with parchment paper.
2
Preparation of basil pesto To make basil pesto, blend 1 clove of garlic, pine nuts, parmesan cheese, and washed basil. While blending, gradually pour in 4 to 5 tablespoons of olive oil to achieve a creamy pesto. Mix the ricotta with 2 to 3 tablespoons of basil pesto. Season with salt and pepper.
3
Bake the focaccias for 5 – 6 minutes.
4
Preparation of the filling Meanwhile, chop the other clove of garlic and cook it in a pan with 2 tablespoons of olive oil. Add the peas and cook for 3 minutes. Season with salt and pepper and add the mint leaves.
5
Assembly Cut the focaccias into triangles (8 triangles per focaccia). Fill them with ricotta mixed with pesto, peas, lemon zest, and a bit of pesto.
Notes
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