For lunch I was so inspired to prepare a good and mainly a coloured lunch to fight against a bit of melancholy. So here’s the result.
Sheep milk ricotta
Mix the ricotta with 2 spoons of water to get a creamy sauce. Steam the roman cauliflower for 12 min it must remain crunchy. Pan roast some almonds and rehydrate the raisin. Dress the roman cauliflower with some evo oil.
On the plate pour the ricotta sauce, lay down the roman cauliflower (warm) and some pan roasted almonds, raisins and some grain of Cervia salt and fresh grounded black pepper.