Tartufi di ricotta e Parmigiano alle mandorle per #PRChef2015

Quando ho letto del contest lanciato quest’anno dal Parmigiano Reggiano mi sono innamorata subito: un contest in cui lo scopo è andare all’essenza, abbandonare gli inutili orpelli e utilizzare solamente 4 ingredienti per creare una ricetta di cui il Parmigiano sia protagonista.

Non che sia difficile, intendiamoci, visto che secondo me il Parmigiano nasce protagonista: a me basta un buon bicchiere di vino per trasformarlo in sfiziosa cena e, aggiungendo qualche goccia di aceto tradizionale di Modena, diventa un fine pasto da re, capace di farmi snobbare qualsiasi dessert.

Sì, io sono della scuola antica, quella secondo cui il formaggio è l’unico, vero e solo fine pasto. Sarà il mio passato universitario, ma io sposo la teoria del XIV secolo secondo cui il formaggio abbia una virtù “sigillatoria”, in grado cioè di chiudere lo stomaco e favorire il processo digestivo. Diciamo che non mi spingo a dire che favorisca la digestione, ma coloro che hanno ideato il detto che il pasto non è finito “finché la bocca non sa di formaggio” potrebbero tranquillamente essere miei parenti.

In questo caso, però, complice l’atroce caldo di questi giorni e la conseguente volontà di astenermi da forno e fornelli, vi propongo il Parmigiano Reggiano in veste di aperitivo (un ruolo che peraltro gli si addice assai, secondo me), in un semplicissimo e super-veloce tartufo di ricotta e Parmigiano 33 mesi, stagionatura che ho scelto proprio per il suo gusto intenso, che dona il giusto sprint alla delicatezza della ricotta e delle mandorle di copertura. Io ho scelto le mandorle per la loro dolcezza, ma nulla vi vieta di provare la copertura di pistacchi (non salati, mi raccomando) o di nocciole… ma anche tutte e tre!


Tartufi di parmigiano

Tartufi di ricotta e Parmigiano Reggiano alle mandorle

Di Pubblicata:

  • Resa: circa 12/15 tartufi (4 Persone servite)
  • Preparazione: 10 minuti


  • 200 g ricotta io ho utilizzato quella romana che, essendo compatta, non ha bisogno di essere sgocciolata
  • 3-4 cucchiai di Parmigiano Reggiano stagionato 33 mesi, grattugiato
  • 50 g mandorle spellate


  1. Mettete la ricotta in una terrina, aggiungete il Parmigiano grattugiato e mescolate accuratamente. Assaggiate e, se necessario, aggiungete altro Parmigiano.
  2. Con un mixer, tritate non troppo finemente le mandorle e mettetele in un piatto.
  3. Con le mani, formate con la ricotta delle palline della dimensione di una noce, quindi rotolatele nelle mandorle.
  4. Tenete in frigorifero fino al momento di servire.


Tartufi di parmigiano finale

Con questa ricetta partecipo alla Parmigiano Reggiano Chef2015



56 pensieri su “Tartufi di ricotta e Parmigiano alle mandorle per #PRChef2015

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