Terrina Di Verdure E Ricotta Di Caprino (vegetarian) Recipe

Inspired by Osteria 177

Time4h

Serves6

Mixed vegetables terrine with mild Goat Ricotta cheese, E.V.O.O. and balsamic glaze.

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Ingredients

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1
Prepare the Vegetables
Chop the mixed vegetables into small pieces. In a pan, heat 1 tablespoon of E.V.O.O. over medium heat and sauté the vegetables for about 5-7 minutes until they are tender. Season with salt and pepper, then set aside to cool.
2
Prepare the Gelatin
In a small bowl, dissolve the gelatin powder in 1 cup of warm water. Stir until fully dissolved and set aside to cool slightly.
3
Mix Cheese and Vegetables
In a large mixing bowl, combine the goat ricotta cheese, sautéed vegetables, fresh basil, and the remaining 2 tablespoons of E.V.O.O. Mix well until all ingredients are evenly combined.
4
Combine Gelatin with Mixture
Slowly pour the dissolved gelatin into the vegetable and cheese mixture. Stir until everything is well blended.
5
Set the Terrine
Line a loaf pan with plastic wrap, leaving enough overhang to cover the top. Pour the mixture into the prepared pan and smooth the top. Cover with the overhanging plastic wrap and refrigerate for at least 4 hours or until set.
6
Serve
Once set, remove the terrine from the refrigerator. Unwrap the plastic and invert the terrine onto a serving platter. Drizzle with balsamic glaze before slicing and serving.