For the homemade ricotta recipe Ann Burell we will need: 1.5 liters of milk, 500g of heavy cream, 3 tbsp of rice vinegar "Kikkoman" and 1 tsp of sea salt. Pour the milk and cream into a saucepan, bring to a boil. Once the milk boils, add 3 tbsp of rice vinegar "Kikkoman".

Add a teaspoon of sea salt. In just a few seconds, the milk starts to coagulate. As soon as the milk will curdle, turn off the gas, stirring constantly mass. Cover the colander clean gauze. Put it in a pot of larger size. Strain the curd through a sieve. Gauze tie it and hang it on the kitchen faucet for a couple minutes to let the excess whey drained. The serum can then be used in baking.

To put the cream cheese in a sieve, wipe. Add 2-3 tbsp sour cream, salt, pepper, mix well.

Lettuce leaves wash, dry. On a hot grill pan, oiled with olive oil, sauté cut into two pieces of ciabatta.

Salad break hands, put on ciabatta, drizzle with olive oil.

On salad leaves lay out sun-dried tomatoes, cod liver oil, and homemade ricotta.

Then olives. If necessary, season with salt and pepper, sprinkle with capers and drizzle with olive oil, a few drops of rice vinegar "Kikkoman", sprinkle with grated Parmesan, garnish with fresh Basil.

Nice!