Hulled millet with ricotta and vegetables


  • 2 courgettes
  • 6 courgette flowers
  • 100g pumpkin
  • 150g Alce Nero hulled millet
  • 2 spring onions
  • 12 cherry tomatoes
  • a few basil leaves
  • 400g soft ricotta
  • 150g Ricotta Salata
  • Alce Nero extra-virgin olive oil
  • salt


Cook the millet in boiling salted water, following the instructions on the packaging. Drain and set to one side. Sauté the spring onions, which you have cut into wedges, with 3 tablespoons of oil, then add the diced pumpkin, the sliced courgettes, the quartered cherry tomatoes and the millet. Add the julienne cut courgette flowers after 10 minutes. Season with salt and set to one side. Turn off the heat and add a fragrant touch with the basil. Mix the ricotta in a bowl with 70g of grated Ricotta Salata. Fill 4 food ring moulds with a layer of ricotta, a layer of vegetables, then another layer of ricotta, and finish off by covering with the remaining vegetables.

Press the ingredients down, remove the ring moulds and finish with a drizzle of oil and the rest of the grated ricotta.

  • Complexity


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