CHOCOLATE AND PISTACHIO BISCUITS WITH ROSAOLIVA OIL
Ingredients for eight:
100 dry biscuits,
1,75 pz green pistachios (not toasted),
100 gr/3,5 oz butter,
150 gr/5,3 oz dark chocolate,
250 gr/8,8 oz ricotta,
100 gr/3,4 fl.oz. cream,
2 tbsps RosaOliva oil.
Crush the biscuits and roughly chop the pistachios, keeping some for decoration mix the pistachios with the crushed biscuit mix. Melt the butter and put the mixture in an 18cm baking case with removable sides, press the mixture down evenly to make the base of the cake and put in the fridge.
Melt the chocolate and mix the ricotta and oil in with a beater. Whisk the cream and stir very carefully into the chocolate mixture. Pour into the case with the biscuit base and sprinkle the remaining pistachios on top, refrigerate for 2 – 3 hours.
For this dish: