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Fragomammella (Strawberry Breasts) - from the Futurist Cookbook by Filippo Tommaso Marinetti. Published by Trefoil Publications Ltd, 7 Royal Parade, London SW6. Estate of F.T. Marinetti, 1989.
450g/1 pound strawberries
1 tablespoon lemon juice
1 tablespoon caster sugar
550g/1 1/4 pounds ricotta cheese, fresh
150ml/1/4 pint double cream
3 tablespoons Campari
4 to 5 tablespoons icing sugar
Set aside 16 of the smallest strawberries and cut the rest into small pieces. Put in a bowl with the lemon juice and caster sugar and leave to soak for 1 hour. Push the ricotta through the smallest sieve of a mould, add cream and Campari, mix well. Sieve the icing sugar into the mixture to your own taste, put a third of the mixture aside and mix the strawberries into the remaining ricotta.
Prepare pink dessert plates and divide the mixture into 16 breast-shaped
moulds, 2 for each plate. With a moistened spatula smooth the ricotta over
the moulds and place a strawberry on the top of each 'breast'. You can
make the moulds 3 hours in advance and store in a refrigerator.