Salty truffles with RiCcotta and salmon

N ° 18 truffles | 15 minutes preparation | 1/2 hours of rest

  • 120 g of RiCotta Caseificio Valcolatte
  • 50 g of smoked salmon
  • 50 g of grated Parmesan
  • 30 g of chopped pistachios
  • 30 g of sesame seeds
  • 30 g of poppy seeds
  • 30 g of mixed seeds
  1. Mix the ricotta with the grated cheese. Chop the smoked salmon with a knife.
  2. Add the salmon to the cheeses, mix with a fork until you get a homogeneous mixture.
  3. Arrange the chopped pistachios in a bowl, do the same with the different seeds.
  4. Take a teaspoon of the mixture and roll it between the palms of your slightly damp hands, dip the ball into the seeds making the covering adhere well.
  5. Arrange the truffles on a serving dish and keep them in the refrigerator until ready to serve. They will keep for 24 hours in the refrigerator.