Chicche (o chicchi) d’estate – Tartufi di ricotta

La regina delle false promesse è tornata… ogni volta, infatti, riesco a far passare un tempo sempre maggiore fra un post e l’altro. Sono davvero un genio del male, non c’è che dire!

Ma che volete farci, l’estate mi ha preso, e così i chilometri, i viaggi su e giù per l’Italia, le cene con gli amici, le uscite in piscina e in montagna… non è che io cucini meno del solito (tutt’altro, direi), ma di sicuro documento meno e, come testimoniano le foto di questo post, con una minore (vogliamo dire inesistente?! E diciamo inesistente, crepi l’avarizia) cura estetica. Sarà il caldo o l’atmosfera vacanziera (nonostante le vacanze siano ormai andate), ma sono più pigra, e lo ammetto senza problemi, anzi, quasi con una punta di orgoglio!

La ricetta che vi presento oggi, un classico estivo di casa mia, è facilissima da realizzare, molto veloce e soprattutto fredda: non richiede forno o fornelli (anzi, solo il frigorifero) e un’attrezzatura da cucina molto basic (ciotola, forchetta, piatti), ma vi permetterà di ottenere un dessert fresco, goloso, non troppo calorico e adatto per tutti i palati. Insomma, mi faccio sentire poco, ma spero di riuscire a farmi perdonare con qualche idea per agevolarvi in questi giorni di calura.


Ingredienti (per 2 persone)

* 100 g di ricotta romana (o altro tipo, ma ricotta non troppo morbida)

* 1 o 2 cucchiai di zucchero (secondo il vostro gusto)

* cacao amaro q.b

* farina di pistacchi q.b


In una terrina schiacciate la ricotta (che, all’occorrenza, avrete fatto sgocciolare per bene) con una forchetta; aggiungete lo zucchero (iniziate con un cucchiaio, assaggiate e decidete se aggiungerne ancora)  e continuate a lavorare il composto con la forchetta, fino a quando sarà omogeneo.

Prendete 2 piattini e mettete del cacao amaro in uno e della farina di pistacchi nell’altro. Con le mani formate delle palline di ricotta e zucchero e rotolatele nel cacao o nella farina di pistacchi (ma potreste utilizzare la farina di cocco, la granella di nocciole o quello che preferite). Sistemate i tartufi ottenuti in un piatto, coprite con pellicola per alimenti e lasciate in frigorifero qualche ora, in modo che rassodino ancora.

Prima che mi dimentichi… BUONE VACANZE a chi è già partito e a chi partirà, e BUONA ESTATE a tutti, anche a chi rimarrà a “godersi” il caldo appiccicoso delle città (come me)… sperando almeno che possiate concedervi qualche gitarella qui e là, che so, ad assaporare qualche cielo limpido o ad acchiappar (almeno in foto) farfalle, come ho fatto io.

67 pensieri su “Chicche (o chicchi) d’estate – Tartufi di ricotta

  1. Ciao tesorissima! Si, conosco questo dessert e mi soddisfa sempre. Quando ho tempo lo preparo anche come antipasto, non usando zucchero e cacao, ma inserendo un acino di uva dentro ai tartufi e ricoprendoli poi con granella di pistacchi e nocciole. Sono favolosi sia in versione dolce, che salata. Avevo postato anche io qualcosa di simile (non saprei più dire se la tua versione o la mia). Anche io consiglio caldamente a tutti questa freschissima e rapida ricetta!
    Vacanze: ho davanti a me l’ultima, preziosissima, settimana di mare. Vorrei non finisse mai!
    Buon rientro e buon lavoro a te che sei di nuovo un pista.
    Un abbraccio forte come sempre

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