Puff pastry tree with Ricotta of Bufala Campana DOP
200 gr of Ricotta of Bufala Campana DOP
150 grams of tuna in oil
salt and pepper q.b.
extra virgin olive oil q.b.
puff pastry 2 rolls
sesame seeds and poppy q.b.
Put the Ricotta of Bufala Campana DOP, tuna and chives in the mixer, blend for a few seconds then add a little oil, salt and pepper to flavor and continue to blend until you get a very creamy mixture. Take the puff pastry roll and spread over the ricotta and tuna cream then lay over the second roll of puff pastry and make it stick well. Using a knife, cut into the shape of a fir tree, cut not too thin strips on both sides of your tree and gently roll them up. Brush the whole surface with the egg yolk and add the sesame seeds and poppy to taste. Bake at 180 hrs for 15-20 minutes and enjoy a delicious feast of the immaculate.