Terza ricetta per questo venerdì: scoprila insieme a noi
La cucina di Mattino Norba chiude i battenti per questa settimana con la terza ricetta dello chef Pasquale Fatalino. Prepariamo insieme le coppe di pesche e ricotta. Ecco qui l’occorrente.
Ingredienti
250 gr. di ricotta
200 gr. di pesche mature
2 uova
60 gr. di zucchero
50 gr. di gherigli di noce
60 gr. di cioccolato fondente
una bustina di vanillina
6 ciliegie candite
Procedimento
Scopri il procedimento in diretta su Telenorba. A domani con le ricette di Mattino Norba Weekend!
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