Terrina di Ricotta Osella e carciofi con salsa alle erbe


Make the sauce, blending the herbs with the vegetable stock. When all the ingredients are evenly blended, add the cream, so that the sauce has a nice light green colour without being too thin.

For the terrine, clean the artichokes, eliminating the hard outer leaves and the “beard”; then boil them. As soon as they are cooked, sieve the purée through a cloth, so that you can squeeze it, to eliminate the cold water, and sieve the Ricotta Osella. Whip the cream and mix it with the Ricotta Osella, the artichoke purée and the sheets of gelatine. Fill a terrine with this mixture and chill in the fridge for four hours.

When ready to serve, coat the plate with the herb sauce, place a slice of terrine on it and decorate with slices of raw artichoke and sa