Nutrition Facts
4 servings
4
Recipe for Focaccia from Emilia-Romagna with ricotta and sausage
Discover this recipe for focaccia with ricotta and salami. A real treat for the taste buds that is very easy to make for an appetizer or a starter.
Ingredients
200 Fresh sheep ricotta (or soft cheese)
8 Cherry tomato
4 Grated Parmesan
1 pinch Basil, oregano, or thyme
1 dash Olive oil
1 pinch Sugar
1 pinch Salt
1 pinch Pepper
Directions
1
Preparation of the tomatoes. Preheat the oven to 200°C. Place whole tomatoes on a baking sheet lined with parchment paper. Sprinkle with oregano, sugar, salt, and drizzle with olive oil. Bake for about twenty minutes, until they slightly shrivel.
2
Preparation of the filling Meanwhile, mix the fresh ricotta with the chopped basil, parmesan, and a pinch of oregano. Add pepper.
3
Cooking: Then bake the focaccias at 200°C for 7-8 minutes. Cut them into rectangles. Then top with a layer of ricotta and add slices of salami and sun-dried tomatoes.
Ingredients
Ingredients
200 Fresh sheep ricotta (or soft cheese)
8 Cherry tomato
4 Grated Parmesan
1 pinch Basil, oregano, or thyme
1 dash Olive oil
1 pinch Sugar
1 pinch Salt
1 pinch Pepper
Directions
Directions
1
Preparation of the tomatoes. Preheat the oven to 200°C. Place whole tomatoes on a baking sheet lined with parchment paper. Sprinkle with oregano, sugar, salt, and drizzle with olive oil. Bake for about twenty minutes, until they slightly shrivel.
2
Preparation of the filling Meanwhile, mix the fresh ricotta with the chopped basil, parmesan, and a pinch of oregano. Add pepper.
3
Cooking: Then bake the focaccias at 200°C for 7-8 minutes. Cut them into rectangles. Then top with a layer of ricotta and add slices of salami and sun-dried tomatoes.
Notes
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