Ricotta and Parmesan cushions, tomato tartar
Ricotta and Parmesan cushions, tomato tartar

March 1, 2016

Ricotta and Parmesan cushions, tomato tartar

  • Recipe for 4 people
  • Preparation: 20 minutes
  • Cooking: 10 minutes
  • Difficulty: 3/5

Discover an original tapas recipe to go with your bottle of Cérons for a Sweet apéritif: the chef Georges Gotrand suggests Ricotta and Parmesan cushions, topped with tomato tartar.


  • Tomatoes
  • 2 spring onions
  • 2 parsley sprigs
  • 2 basil sprigs
  • 250 g of ricotta
  • 50 g of Parmigiano Reggiano
  • 1 egg
  • 1 pinch of nutmeg
  • 1 pinch of Espelette chilies
  • 15 g of flour
  • 8 tablespoons of olive oil
  • Salt. Ground pepper


  1. Put the Ricotta to drain in a sieve.
  2. Boil the tomatoes. Peel them and deseed them. Chop them in small cubes.
  3. Clean the onions. Chop them finely, keeping some of the green parts. Also chop the parsley.
  4. In a bowl, mix the tomatoes, the onions the parsley, 2 tablespoons of olive oil and the chili. Add salt and pepper.
  5. Put in the refrigerator.
  6. Collect 12 Parmesan shavings.
  7. Put the drained Ricotta in a salad bowl. Add the egg, the rest of the grated Parmesan, the flour and the nutmeg. Add salt and pepper and mix with a whip.
  8. With 2 teaspoons, create bite size balls. Flatten them to make mini biscuits.
  9. Heat the rest of the oil in a big frying pan and brown the biscuits on both sides.
  10. When all the biscuits are done, add the tomato tartar on them, then Parmesan shavings and basil leaves. Serve warm.