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RED AND RICOTTABLE VEGETABLES

ingredients

servings

2

Red beetroot

500 oz

Potatoes

1 unit

Leeks

15 oz

Ricotta cheese

2 spoons

Chives

3 oz

Extra virgin olive oil

to taste

Pink salt

to taste

Ginger powder

to taste

Water

3 glasses

first courses from Italy - Lombardia

RED AND RICOTTABLE VEGETABLES

RED AND RICOTTABLE VEGETABLES

vegetarian with lactose high in fiber high in potassium

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

RED AND RICOTTABLE VEGETABLES

First meeting close to the red beetroot, a vegetable of the natural taste of the earth.

RED AND RICOTTABLE VEGETABLES step 1

step 1

Warning: use pre-cooked beet in this recipe. That said, in a flat pan, flavor two tablespoons of oil with thinly sliced ​​leek.

RED AND RICOTTABLE VEGETABLES step 2

step 2

Add the small beets and let them flavor. Add the peeled potato and then three glasses of water. Continue to mix the mixture without causing it to dry too much.

RED AND RICOTTABLE VEGETABLES step 3

step 3

Add a powdered ginger spray. Let the vegetables begin to crumble on their own. Prepare the dough mixer and shake it all. Evaluate the consistency!

RED AND RICOTTABLE VEGETABLES step 4

step 4

1) too liquid, let it bake a little. 2) Too dense, add hot water. Serve with two tablespoons of organic ricotta and a sprinkle of chives.

RED AND RICOTTABLE VEGETABLES step 5

step 5

At pleasure you can prepare whole toasted bread croutons slightly toasted with velvety.

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