Summary

Ingredients

• 100 ml poultry stock
• 1 sheet gelatin
• 200 g ricotta
• 2 tablespoon wild garlic, chopped
• sea-salt
• Black pepper from the mill
• 1 teaspoon olive oil
• 1 red pepper (s)
• sea-salt
• sugar
• olive oil
• 1 clove garlic
• 1 sprig thyme, small
• 1 sprig rosemary, small
• 4 scallop (s)
• olive oil
• Salt, (fleur de sel)

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Instructions

1. Wild garlic ricotta with paprika cream:
2. Soak the gelatine in cold water. Heat the chicken stock and dissolve the well-squeezed gelatin in it. Mix in the ricotta and add the finely chopped wild garlic. Season everything well with salt, pepper and olive oil. Pour into small glasses and place in the refrigerator.
3. Core the peppers and cut into large cubes. Salt and sugar and let stand for a moment. Add olive oil, 1 battered garlic clove, thyme and rosemary and simmer over low heat until the peppers are very soft.
4. Remove the garlic, thyme and rosemary and puree everything very finely. Let cool and pour on the wild garlic ricotta.
5. These two components can be done a day in advance.
6. Scallops:
7. Crumble the amarettini.
8. Halve the scallops with a colored knife and fry them in olive oil. Season with fleur de sel. Place two halves of mussels on a skewer, sprinkle with the amarettini crumbs and place on the edge of the glass.