In a medium-sized bowl, pour the fresh ricotta, Parmesan, pecorino romano, chopped cooked ham, a pinch of pepper and salt.
Mix everything for a few minutes until you get a homogeneous mixture. Shape into medium sized truffles.
Roll them on the chopped pistachios, passing them gently several times until they cover the entire surface.
Skewer the truffles with a toothpick and let them rest in the refrigerator until ready to serve.
Ingredients
Directions
In a medium-sized bowl, pour the fresh ricotta, Parmesan, pecorino romano, chopped cooked ham, a pinch of pepper and salt.
Mix everything for a few minutes until you get a homogeneous mixture. Shape into medium sized truffles.
Roll them on the chopped pistachios, passing them gently several times until they cover the entire surface.
Skewer the truffles with a toothpick and let them rest in the refrigerator until ready to serve.
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