Ingredients: 500 g vine tomatoes, 100 g sugar, 150 g soft ricotta, 20 g confectioners sugar.
To prepare: Blanch, peel and seed the tomatoes, dice and place in a non-stick saucepan with the sugar and cook over high heat for approx. 20 minutes. The jam should be semi-liquid.
Blend the ricotta and confectioners sugar until it becomes creamy. On each plate, place two spoonfuls of the tomato jam and place on top two quenelles made from the ricotta.
Recommended wine:
Chardonnay Doc Lison-Pramaggiore