Trieste’s "pinza" canape with extra virgin olive oil Mackè and ricotta mousse, horseradish and bread crusted ham
Yield: 8 servings
200 g of Trieste’s pinza (sweet bread)
300 g ricotta cheese
4 tablespoons mascarpone
50 g of grated horseradish
200 g of ham cooked in crust
extra virgin olive oil Mackè Parovel
salt
chives to decorate
Work The ricotta cheese with 6-8 tablespoons of olive oil with the aid of an electric mixer and create a soft foam; delicately incorporate the mascarpone and the grated horseradish, store the mixture in the refrigerator covered with plastic wrap. Slice the pinza and, with the aid of a dough cutter, create about 24 canapé of the desired shape. Spread each slice of bread with a layer of ricotta mousse or, if you prefer a more endearing effect use a pastry bag to place the mixture. Finally position on top of each canapé a piece of ham and decorate with chopped chives and a little oil. Store in the refrigerator covered with a damp towel until the time of service.
Author of the recipe: SABRINA LORENZI
Sabrina was born in Trieste «the city where I still live together with my family: a husband, a 7-year-old daughter and the loyal dog Tobia. In the past I worked into marketing research field, a job I left for taking care of my family properties, amidst which there was a cinema that I ran together with my father until 2005. I love cooking, getting in touch with nature and travelling whenever I can. To find out about my recipes go to colazionialetto.com».
The extra virgin olive oil chosen for this recipe was selected upon the ingredients to enhance the food taste at its best, read here its profile here
The wine that we suggest you pair the recipe with is Terrano Barde.