Vol-au-vent with Grana Padano mousse, lumpfish roe, herbs and pink peppercorns

PREPARATION
  1. In a bowl, whip the ricotta with an electric mixer, adding the cream, grated Grana Padano and chopped herbs.
  2. Continue whipping until the mixture is soft and creamy; season with salt and pink peppercorns.
  3. Fill the vol-au-vent with the mousse and garnish with the lumpfish roe and a few leaves of marjoram.

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INGREDIENTS FOR 4 PEOPLE
  • 12 vol-au-vent
  • 250 g ricotta cheese
  • 150 g Grana Padano Boni SpA
  • herbs (marjoram, thyme, parsley)
  • 50 g lumpfish roe
  • pink peppercorns
  • extra virgin olive oil
  • salt