Time of preparation: 45 min  | Difficulties: ♬ media Cost of the recipe: medio   |  Doses for: 6/8 of the population

Other ingredients:

• the weight of the product concerned is not less than 0,5%;
• Grade 100 of Scoparole grated cheese,
• Grade 100 of grated emmenthal,
• 200 g. of tuna undercut,
• 1 litre of liquid cream,
• 2 sheets of fish glue,
• 100 g of oil,
• paprika q.b.
• 30 black olives,
• Gr. 100 of mystic salad.

Put the fish glue in cold water and when it is soft, shredded slightly and let it melt on its own to low-flamed baths. Let it soak. In the mixer add ricotta, grated Scoparolo Cheese, lenthal, tuna, cream, paprika and fish glea, cold but still fluid. Slowly act until you get a dense and homogeneous compound. Cut the olives spiked and mix them by hand with cream. Pour the oil into a sheet of tin foil and close the cylinder package. Place in the refrigerator for about 3 hours. Park with the trayed parsley a freshly cut leaf of oil. Roll the packets of parsley over and roll the other paper into the ice cream. Open the glass inside the bed and put the other pieces of parchment in the fridge for 2 hours.

Used in this recipe: The real cheese, find it.