Ingredients
200 gr of soft celery
2 medium-sized carrots
300 gr of fresh ricotta,
25 pitted black olives
Red chilli powder
nutmeg
2 tablespoons of extra virgin olive oil
Slices of wholemeal bread
A few slices of carrot and olives to decorate
Clean the celery by removing the filaments, wash it, dry it and chop finely. Clean the carrots, wash them, dry them, chop them and add them to the celery. Mix the ricotta with one or two tablespoons of boiling water (to make it creamy) and add it to the vegetables. Chop the pitted olives and add them to the mixture and season with chilli, nutmeg, oil and mix everything well before pouring it into a classic pudding pan. Level and refrigerate for a few hours. Turn out onto a serving dish. Garnish with olives and carrots and serve with slices of wholemeal bread