From Futurist Cookbook by Filippo Tommaso Marinetti. Published by Trefoil Publications Ltd, 7 Royal Parade, London SW6. Estate of F.T. Marinetti, 1989
Recipe courtesy of Filippo Tommaso Marinetti
Total:
2 hr 25 min
Active:
25 min
Yield:
8 servings
Level:
Intermediate

Ingredients

  • 1 pound strawberries
  • 1 tablespoon lemon juice
  • 1 tablespoon caster sugar (superfine)
  • 1 1/4 pounds fresh ricotta
  • 1/4 pint (1/2 cup) double cream
  • 3 tablespoons Campari
  • 4 to 5 tablespoons icing sugar (confectioners')

Directions

Set aside 16 of the smallest strawberries and cut the rest into small pieces. Put in a bowl with the lemon juice and caster sugar and leave to soak for 1 hour. Push the ricotta through the smallest sieve of a mouli, add cream and Campari, mix well. Sieve the icing sugar into the mixture to your own taste, put a third of the mixture aside and mix the strawberries into the remaining ricotta.

Prepare pink dessert plates and divide the mixture into 16 breast-shaped molds, 2 for each plate. With a moistened spatula smooth the ricotta over the molds and place a strawberry on the top of each 'breast'. You can make the molds 3 hours in advance and store in a refrigerator.

IDEAS YOU'LL LOVE

Fragomammella: Strawberry Breasts

Recipe courtesy of Filippo Tommaso Marinetti

Roasted Turkey Breast

Recipe courtesy of Michael and Bryan Voltaggio

Pan Roasted Duck Breast

Recipe courtesy of No Author

Sour Cherry Duck Breast

Recipe courtesy of Zed451

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

So Much Pretty Food Here