Arrange all the ingredients in the correct quantities on the work surface.
To prepare the base, finely blend the su guttiau and melt the butter in a small saucepan over low heat. In a bowl, pour in the su guttiau and the butter and gently combine.
Fill the glasses by creating a 2/3 cm base and let rest in the refrigerator for 2 hours.
Prepare the filling by combining the ricotta, the salmon Philadelphia and the chopped arugula in a bowl.
After the resting time, carefully pour the filling into the glasses and garnish with smoked salmon and a sprinkle of poppy seeds.
Keep in the refrigerator until ready to serve.
Store in the refrigerator for up to 2-3 days.
White wine
Italia, Sardegna
| Energy (kcal) | 314.63 |
| Carbohydrates (g) | 28.98 |
| of which sugars (g) | 2.01 |
| Fat (g) | 17.87 |
| of which saturates (g) | 10.14 |
| Protein (g) | 10.02 |
| Fibre (g) | 1.27 |
| Salt (g) | 0.38 |
