Ingredients (serves 4)

GIA anchovy Paste 3 tsp
Ricotta 250 g
EVO oil 3 tsp
1 lemon
Chives
Paprika
Pinch of salt
Vegetables for pinzimonio (carrots, radishes, celery, tomatoes)

Preparation

Mix GIA anchovy paste, salt and oil in the blender, blend to obtain a soft mousse.
Pour into a small bowl, garnish with paprika and finely chopped chives.
Cut the vegetables and sprinkle with a few drops of lemon juice, serve them together with the mousse.