Piadina Baskets with Three-Flavour Ricotta Mousse

Method

1. Cut the piadina into discs using a round cookie cutter slightly larger than the muffin tin holes. Place each disc into a muffin tin hole, pressing gently to form a basket.
2. Brush the piadina baskets with a drizzle of olive oil. Bake in a preheated oven at 200°C (400°F) until golden brown (about 10 minutes).
3. Meanwhile, prepare the three ricotta mousses. Start with the base: for all three, use the same ricotta, but flavor each differently.
4. For the salmon and chive mousse: in a beaker, combine ricotta, smoked salmon, salt, pepper, and a drizzle of olive oil. Blend with an immersion blender until smooth. Finely chop the chives and fold into the ricotta mixture. Transfer to a piping bag and refrigerate.
5. For the olive and fennel mousse: coarsely chop the Taggiasca olives. Finely chop the wild fennel. Mix both into ricotta. Season with salt, pepper, and oil. Transfer to a piping bag and refrigerate.
6. For the anchovy, parsley and lemon zest mousse: on a cutting board, mash the anchovy fillets with a knife until a paste forms. Finely chop the parsley. Add the lemon zest to the ricotta along with the anchovy paste and parsley. Season with salt, pepper, and oil. Mix well. Transfer to a piping bag and refrigerate.
7. Once the piadina baskets are baked and cooled completely, fill them with the three mousses using the piping bags. Decorate as desired and serve.