While I’m still trying to recover from the exhaustion caused by making 15 kg of gnocchi and a crème patissière with 60 egg yolks, all I can think of blogging is something simple, for a quick bite or a “light” snack…
Mix some ricotta and some grated parmesan and beat them until you obtain a creamy mousse. Salt and pepper if needed. Spread it over a Wasa crisp bread and cover it with 2 slices of Parma ham.
The best!