Soup of beet and ricotta moliterna has oil of mimosa
Recipe by Christophe Dufau

Serves 8

The soup
4 raw beetroots
1 red onion
1 clove of garlic
1 bouquet garni (a branch of celery, a bay leaf, a sprig of thyme, a 2 cm length of leek)
1.5 l chicken stock
Oil, salt and pepper and aged balsamic vinegar.
Peel the beetroot and cut each into 8 pieces. Peel the and finely chop the onions. Peel the clove of garlic.
Sweat all the ingredients in a deep saucepan with a little oil. Do not allow to take on any colour. Then moisten with the chicken stock. Season with salt and pepper and then cook for 50 minutes.
Blend the soup and season with a little aged balsamic vinegar.

Quenelle of Moliterna ricotta
250 g of Moliterna ricotta
25 g of flour
1 egg
5 cl olive oil
Salt and pepper
Blend all the ingredients for 1 minute and then rest in the refrigerator for one hour. Bring a saucepan of salted water up to boiling point and use a spoon to shape one quenelle per person and poach these quenelles in the simmering water for two minutes.

Mimosa oil
2 dl sweet olive oil
2 spoonfuls of Mimosa blossoms
Blend the oil with the mimosa blossoms. Bring up to a temperature of 80°C and leave to mature at room temperature for 12 hours. Strain through a cloth and set aside.

Arrange the quenelle sprinkled with mimosa oil and a few salad leaves, beet and buds.

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