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Artichoke and bresaola ramekins

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 2
12 Minutes
INGREDIENTS PER 4 PEOPLE

Artichokes, 4
Egg, 1
Bresaola, 3,4 Oz
Ricotta cheese, 5,3 Oz
Olive oil, 2 Tablespoons
A small bunch of chives
Salt
Pepper
Grated Parmesan cheese

PROCEDURE

Prepare the artichoke hearts then cook them in salty boiling water. Boil for 7-10 minutes.

Chop and stir fry the artichokes in a pan with the olive oil for a few minutes then divide them between 4 ramekins.

Chop the chives finely and mix them with the ricotta.
Put a slice of bresaola over the artichoke layers then the ricotta and egg mixture and a sprinkle of Parmesan cheese. Then start again with another layer.

Put the ramekin dishes under the grill for a few minutes until the topping is brown and crispy.

Serve warm.

Thanks to: My Little Italian Kitchen

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