Spring salad with ricotta rolls
Heat the olive oil with the garlic to the boil, let it cook for about 5 minutes and remove from the heat source.
Grate the zest of 1/2 lemon and keep separate. Squeeze the lemon and add the lemon juice to the garlic oil.
Finely chop 1 tablespoon of basil. Mix the lemon zest and chopped basil with the ricotta and season with salt and pepper.
Put the slices of smoked meat next to each other, spread the ricotta over it and form rolls of it.
Scoop the garlic from the olive oil or strain the oil. Pass the salad mixture through the dressing and spread over 4 plates. Place the ricotta rolls on top and sprinkle with the remaining basil.
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