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Vegetable terrine covered with Chopped Pistachio

terrina di ricotta e verdure con granella di pistacchio di Sciara
Ricotta and vegetable terrine with Sciara Chopped pistachio is a dish that enhances the flavors of simple cuisine, with authentic colors and flavors, in a gourmet dish. With its delicate yet distinctive taste and refined presentation, this terrine is ideal for multiple occasions, from family lunches to formal dinners.

Ingredients

  • 200 g of carrots
  • 200 g of broccoli
  • 200 g Jerusalem artichokes
  • 1 shallot
  • 600 g of Ricotta
  • 3 whole eggs
  • 150 g of grated Parmesan cheese
  • Milk to taste
  • Nutmeg to taste
  • Salt and pepper to taste.
  • Extra virgin olive oil to taste
  • Sciara Chopped Pistachio to decorate

Procedure

  1. To prepare our Vegetable Terrine, start by boiling the broccoli and Jerusalem artichoke separately after cleaning and washing them.
  2. Peel the carrots and cut them into rounds. Clean and chop shallots, then wilt them in a pan with a drizzle of oil. Add the carrots, some water and cook covered for 30 minutes.
  3. In a bowl, mix the Ricotta with the eggs, Parmesan, nutmeg, salt and pepper until smooth. Add milk if needed to soften.
  4. Divide the Ricotta cream into three equal parts. Blend the broccoli, Jerusalem artichokes, and cooked carrots separately, adding one part Ricotta to each puree.
  5. Line a pound cake mold with foil and alternate layers of Ricotta and vegetables.
  6. Bake in a bain-marie in a preheated oven at 170°C for about 50 minutes.
  7. Let cool before unmolding by inverting the mold onto a plate and removing the foil.
  8. Decorate the Vegetable Terrine with Chopped Pistachio before serving.
Doses
6 people
Prep.
30 min.
Cooking
50 min.
Difficulty
Medium

Sciara Products Used

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Nutrition table per 100g*

Calories
Kcal
Fats
28 g
Carbohydrates
g
Protein
28 g
*Values are indicative only and may vary greatly depending on the specific food manufacturer, method of preparation and other factors.
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This vegetable terrine covered with Chopped Pistachio lends itself beautifully as a refined appetizer or as a light and nutritious main course. Its versatility comes from the combination of vegetables and Ricotta, making it substantial enough for a main course, but also ideal for opening a meal with elegance when served in smaller portions. The choice depends greatly on the context of the meal and personal preference. The recipe was made for us by our friend Chiara of KucinadiKiara.it.

In Sicily, culinary art is a form of storytelling, where every ingredient is carefully chosen and every dish tells the story of our land rich in culture and tradition.

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