Drive away with green broad beans and ricotta
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Baked ricotta with spinach, a light and tasty recipe
ingredients
servings
1
Ricotta cheese
90 oz
Chopped hazelnuts
2 teaspoons
Salt
1 pinch
Pepper
1 pinch
Spinach
100 oz
Champignon mushrooms
1 unit
second courses from Italy
Baked ricotta with spinach, a light and tasty recipe
Baked ricotta with spinach, a light and tasty recipe
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
For a simple, quick, but tasty and special dinner!
preparation
step 1
Mix the ricotta with the chopped hazelnuts. Line a baking sheet with parchment paper and, using a pastry ring, place it on the baking tray forming a pie. Remove the coppapasta and bake at 170 ° c in a static oven for about 15 minutes.
step 2
In the meantime, sauté the spinach (I added a bit of parmesan) and then the mushroom topping.
step 3
Remove the ricotta from the oven, garnish with the mushrooms and serve with the spinach.
