Fresh cheese and alfafa sprouts spread.
As summer approaches, we've been craving some fresh little recipes! Here is the first in a long series of simple and stunning ideas: a preparation to spread on slices of toasted country bread, in the hollow of endive leaves, to "dip" (you dip breadsticks, sticks of carrots, cucumber, celery...) or even to eat directly with a spoon!
Ingredients for 4 persons) :
- 100g alfafa sprouts
- 300g of ricotta
- 1 clove of garlic
- 30g pine nut
- 5 sprigs of basil
- 10 cl of olive oil (or “Symbiose” oil from QuinteSens, if you are pregnant)
- Salt and pepper from the mill
1- Brown the pine nuts in a small dry frying pan.
2- Peel the garlic clove and quickly chop it with the basil.
3- In a salad bowl, whisk the ricotta using a fork to fluff it up well. Add the oil then the garlic-basil mixture and the pine nuts. Add salt and pepper.
4- Incorporate half of the alfafa sprouts and mix gently.
5- Pour the preparation into a small terrine and sprinkle the remaining alfafa sprouts over the entire surface.
RECIPE TAKEN FROM THE BOOK “CRAQUEZ POUR LES SPROUTS” BY SOPHIE MENUT, EDITIONS MANGO.
Sébastien, from QuinteSens : "April 12, 212, I received at my home a couple of friends whose mother is pregnant! I remember my pregnant wife who was greedy, very sensitive to the taste, to the flavors but also to the quality of the ingredients! So I skip the chips, cold meats and cheese in favor of this delicious little preparation! Bingo, she completely fell for the creaminess and crunchiness of this cream. The aromas of toasted pine nuts combine wonderfully with the spiciness of garlic and the freshness of Basil. And when it comes to nutrition, nothing to say: garlic for the heart, sprouted seeds full of vitamins and minerals, ricotta rich in calcium, and of course our rich “Symbiose” oil in vitamins and essential fatty acids essential for the smooth running of your pregnancy!”
