Bell pepper &

ricottaSmoothy SICILIAN bites

cheese mousse

(Slides by Tiziana S.I. SCIUTO, EFL/ESP Teacher at "Karol Wojtyla" - Catania IT)
Bell pepper & ricotta
cheese mousse recipe
(serving 6)
Ingredients
(Slides by Tiziana S.I. SCIUTO, EFL/ESP Teacher at "Karol Wojtyla" - Catania IT)
300 g RED BELL PEPPERS 300 g
RICOTTA
cheese

(Slides by Tiziana S.I. SCIUTO, EFL/ESP Teacher at "Karol Wojtyla" - Catania IT)
 1 ORANGE RED VINEGAR
(to taste)

(Slides by Tiziana S.I. SCIUTO, EFL/ESP Teacher at "Karol Wojtyla" - Catania IT)
 100 g PISTACHIO FLOUR SALT & PEPPER
(to taste)

(Slides by Tiziana S.I. SCIUTO, EFL/ESP Teacher at "Karol Wojtyla" - Catania IT)
 100 ml EXTRA VIRGIN OLIVE OIL

(Slides by Tiziana S.I. SCIUTO, EFL/ESP Teacher at "Karol Wojtyla" - Catania IT)
Bell pepper & ricotta
cheese mousse recipe
(serving 6)

Method
(Slides by Tiziana S.I. SCIUTO, EFL/ESP Teacher at "Karol Wojtyla" - Catania IT)
JULIENNE the peppers

(Slides by Tiziana S.I. SCIUTO, EFL/ESP Teacher at "Karol Wojtyla" - Catania IT)
MIX the ricotta cheese

with olive oil,

salt
and orange zest,
(Slides by Tiziana S.I. SCIUTO, EFL/ESP Teacher at "Karol Wojtyla" - Catania IT)
SERVE the ricotta mousse
inside a glass,

(Slides by Tiziana S.I. SCIUTO, EFL/ESP Teacher at "Karol Wojtyla" - Catania IT)