Spuma di Carciofi - Artichokes Mousse
Prepare the sautéed artichokes as indicated in the recipe.
* Place the sauteed artichokes in a food processor and run the blade until reduced to a fine paste.
* Add ricotta cheese and cream.
Add grated orange peel and thyme leaves.
* Run the blade until reduced to a very fine mousse. Transfer to a bowl and adjust salt if necessary.
* Transfer part of the mousse in a bottomless form about 2 inch (5 cm) diameter.
* Remove the form, sliding it up.
* Decorate the top with the julienne of orange rind, celery sticks, celery leaves, parmigiano shavings.
* Place the sauteed artichokes in a food processor and run the blade until reduced to a fine paste.
* Add ricotta cheese and cream.
Add grated orange peel and thyme leaves.
* Run the blade until reduced to a very fine mousse. Transfer to a bowl and adjust salt if necessary.
* Transfer part of the mousse in a bottomless form about 2 inch (5 cm) diameter.
* Remove the form, sliding it up.
* Decorate the top with the julienne of orange rind, celery sticks, celery leaves, parmigiano shavings.
Serves 6 to 8
for the sautéed artichokes:
* 4 artichokes
for the sautéed artichokes:
* 4 artichokes
* 1 large juicy lemon, cut in half
* 4 tablespoons extra-virgin olive oil
* 2 clove garlic, peeled
1 tablespoon Italian parsley, finely chopped
* salt
* 4 tablespoons extra-
1 tablespoon Italian parsley, finely chopped
* salt
for the artichoke mousse:
* 3 oz (100 gr) ricotta cheese
* 2 - 3 tablespoons heavy cream
* 1 teaspoon thyme leaves
* grated peel of 1 oranges
* salt
* rind of 1 orange, finely julienne
* 2 celery stalks, cut in sticks
* few celery leaves
* 3 oz (100 gr) ricotta cheese
* 2 -
* grated peel of 1 oranges
* salt
* rind of 1 orange, finely julienne
* 2 celery stalks, cut in sticks
* few celery leaves
* parmigiano reggiano shavings