Code D600

Ricciole® ricotta e spinaci au gratin with pallone di gravina in puglia cheese rind, walnut bread crumble, and cherry tomato and leek sauce



Ingredients for 4 people

8 Ricciole® ricotta e spinaci

45 g extra virgin olive oil

250 g cherry tomatoes

1 clove of garlic thyme, mandarin peel, sage to taste

10 g cane sugar

200 g leek

salt, granulated sugar and pepper to taste

50 g durum wheat stale bread

30 g walnuts

Pallone di Gravina in Puglia cheese to taste


Wash and cut cherry tomatoes in half and cook for about two hours at 80°C together with fine salt, cane sugar, thyme leaves, garlic, mandarin peel, sage and a drizzle of extra virgin olive oil. When they are wilted, put in a mixer and blend everything, pass the sauce through the chinoise and set aside keeping warm. In a pan, stew cut leeks with some extra virgin olive oil over medium heat, add a little water, a pinch of salt, sugar and pepper. When leeks are stewed, blend in a mixer and set aside at warm temperature.

Remove crust from stale bread and chop crumb, put in Pyrex dish, add a little extra virgin olive oil and bake in preheated oven, at 180°C for about 10 minutes. Allow to cool and roughly blend with walnuts. Place the Ricciole® in a greased oven-proof dish, sprinkle atop some grated Pallone di Gravina in Puglia cheese rind, add a drizzle of extra virgin olive oil and bake at 200°C for 5 minutes.

After grating baking, remove dish from oven, take cherry tomato and leek sauce and mix together with a blender for a few minutes, then merge both sauces. Place a whole Ricciola in the centre of the plate, sprinkle with walnut bread crumble, decorate with the single sauce and garnish with Pallone di Gravina in Puglia cheese rind.

Michele Erriquez advanced training chef – fic.


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