Margherite with Pesto with Ricotta cream and mixed Flowers

Ingredients for 2 portions:

  • La Spiga Bio Margherite with Pesto – 1 package
  • 200 g of creamy ricotta (bufala ricotta, goat ricotta or creamy tofu)
  • 100 g of milk cream (or soy cream)
  • 50 g of Parmesan cheese
  • Pepper
  • 250 g of ricotta
  • 10 g of brown sugar
  • Sea salt
  • Thyme
  • Black pepper
  • Marjoram
  • Orange skin
  • Calendula and daisy petals
  • 1 bunch of basil


In a bowl mix together salt and brown sugar. Season the ricotta with the mix and add freshly ground black pepper and thyme. Place the ricotta on a baking tray and leave to dry for about 4 hours. Transfer the ricotta in the oven and cook for 1 hour at about 100°C. Then turn the temperature to 270°C and cook for 5 more minutes until the ricotta is caramelised.

Meanwhile cook the margherite in boiling water, drain and spoon over the olive oil. To serve, pour the ricotta cream over the margherite, add slices of the caramelised ricotta, and garnish with calendula, daisy petals and basil leaves.