Ricotta con Sfilacci in cialda croccante

4 servings

4 x 125g Buffalo Ricotta
200g Campania Buffalo Strips
200g Grana Padano, grated


Heat a non-stick pan and spread the grated cheese uniformly.
Let the cheese brown to create a wafer, then let it rest at room temperature.
Place the Buffalo Ricotta in the centre of the plate, and cover with Campania Buffalo Strips.
Break the cheese wafer into pieces and place it on the Ricotta.
L'ingrediente di bufala