Di: Enrico Micioni
Mondare e tritare molto finemente le erbette.
In una ciotola mischiare e montare ricotta e erbette per creare una "spuma" cremosa e soffice.
Lavare bene la pera, mondarla senza togliere la buccia e tagliarla a spicchi. Scaldare una padella antiaderente con una noce di burro e saltarvi la pera fino a dorarla leggermente ma mantenendo il cuore tosto. Volendo, la frutta può anche essere cotta su una piastra ben calda, senza l’aggiunta di grassi.
Tostare il pane fino ad abbrustolirlo, quindi spalmarvi sopra la ricotta del forager e aggiungere 2 o 3 fettine di pera.
Finire con il miele a filo cosparso su ogni crostone, aggiungendo qualche erbetta a crudo o fiorellini di campo.
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