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- Take 8 cupcake moulds. Cut rounds from the double sheets of brick dough so that each round covers the bottom of the cupcake RUYLY. Pass them through the olive oil and place them in the molds. Bake them for 5 min. in a preheated oven at 180°. Let cool.
- Mix the ricotta and cream with salt and pepper.
- Confit 8 of the 16 Miss Perfect Délice tomatoes for 40 min with olive oil and coarse sea salt in a 90° oven.
- Pipe the ricotta cream into the molds. Top with a candied tomato and a raw tomato cut in half.
- Top with the anchovies, stocked fresh herbs and aged pasteurized ricotta.
Ingredients
for
8
persons
person
16 Miss Perfect Délice tomatoes
125 g ricotta cheese
0.5 dl cream
8 top quality Spanish anchovies
2 sheets of brick dough
Coarse sea salt
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60
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- Take 8 cupcake moulds. Cut rounds from the double sheets of brick dough so that each round covers the bottom of the cupcake RUYLY. Pass them through the olive oil and place them in the molds. Bake them for 5 min. in a preheated oven at 180°. Let cool.
- Mix the ricotta and cream with salt and pepper.
- Confit 8 of the 16 Miss Perfect Délice tomatoes for 40 min with olive oil and coarse sea salt in a 90° oven.
- Pipe the ricotta cream into the molds. Top with a candied tomato and a raw tomato cut in half.
- Top with the anchovies, stocked fresh herbs and aged pasteurized ricotta.
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- Take 8 cupcake moulds. Cut rounds from the double sheets of brick dough so that each round covers the bottom of the cupcake RUYLY. Pass them through the olive oil and place them in the molds. Bake them for 5 min. in a preheated oven at 180°. Let cool.
- Mix the ricotta and cream with salt and pepper.
- Confit 8 of the 16 Miss Perfect Délice tomatoes for 40 min with olive oil and coarse sea salt in a 90° oven.
- Pipe the ricotta cream into the molds. Top with a candied tomato and a raw tomato cut in half.
- Top with the anchovies, stocked fresh herbs and aged pasteurized ricotta.