Recipe: created by Francesca Argiolas and Milvia Lussu
- fresh ewe’s milk ricotta or goat’s cheese;
- home-made or sliced bread;
- sun-dried tomatoes;
- red chilli pepper;
- capers in salt;
Place in the blender half the bread and red peppers and mix. Do the same with the remaining bread and the herbs so as to obtain two mixtures of different colours. Shape into small balls with the ricotta or fresh goat’s milk cheese and roll in the bread crumbs. Decorate with twigs of chives and thyme.