Ricotta truffles with Delicius Strait of Sicily anchovies

Ingredients for: 4 people
Preparation time: 10 minutes
Difficulty: Easy


  • Delicius anchovies from Sicily, 12 fillets;
  • Sheep ricotta cheese, 300 g;
  • Thyme;
  • Lemon; 1/2;
  • Chopped pistachios, 100 g;
  • White pepper.


  • Put the sheep ricotta cheese in a dish, finely grate over it the lemon zest, add some white pepper and fresh thyme leaves.
  • Knead the ricotta with a fork and, with moistened hands, create 12 truffles.
  • Dip them in the chopped pistachios and let cool in the refrigerator for 3 minutes.
  • Roll an anchovy around the toothpick, spear each truffle and serve.