Preparation: 15 min.
Cooking 2 min.
Ingredients for 4 people
300 g Ricotta of Romagna
200g pickled vegetables
1/2 bunch parsley
4 tablespoons of strong mustard
Salt and freshly ground pepper.
- Wash and chop the parsley.
-Cut the baguette hotizontally in two parts and then cut it in two halves again in order to have 4 sandwiches. Brown them under the oven grill.
- Spread the mustars on the grilled bread. Spread the Ricotta with a teaspoon. Add salt and pepper.
- Put the pickles on the Ricotta of Romagna pressing softly and then sprinke abundant trited parsley.
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