Casada

Casada

Receipt offered by the Dolomites Cheese Route

 

With a fork crush 300g of fresh ricotta, whip 400ml of cream by hand or with a handmixer.

Mix the two ingredients together with a wooden spoon, stirring from the bottom up, until you get a creamy consistency. It is best enjoyed spread on cornflour cookies produced locally and with a smattering of berry jam.



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