When it comes to contamination, one cannot help but think of Italian cuisine. Dishes and recipes brought to Italy over the years by various peoples and which, for one reason or another, have effectively entered the our culinary traditions.

This is the case, without a doubt, of liptauer from Trieste, a spread of sheep's milk ricotta cheese spread, flavored with paprika, which was born in the Austro-Hungarian cuisine and which has been adopted and transformed over time by the people of Trieste to become a typical meal of their kitchen.

Perfect to spread on bread for a aperitif or a buffet lunch, the triestine liptauer is simple to prepare and very good to accompany crackers, breadsticks, friselle and any type of companatico you want to taste.

There are many variations of this Trieste recipe, the most famous being the one with one base of fresh sheep's ricotta, but cheeses (you can use goat cheese or a mixture of types of ricotta) and the other ingredients (paprika can be sweet or spicy, for example) can be changed according to tastes and needs.

The recipe of the Triestine liptauer

Ingredients

To prepare the recipe of triestine liptauer you will need: 150 gr of fresh sheep's ricotta, 60 gr of mascarpone, 60 gr of sweet gorgonzola, chives, sweet or spicy paprika according to your taste and a pinch of salt.

Method

The Liptauer from Trieste it has a quick and very easy preparation. Let's start crushing in a container the ricotta of sheep with a fork or le whips of a beater. Then add the mascarpone and the gorgonzola and continue to mix the mixture vigorously, gradually inserting chives finely shredded and the paprika.

In the end, when all the ingredients are mix perfectly and the liptauer has become a real foam, it gives a final adjustment of salt and is brought to the table ready to be smeared.