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Pudding arugula, ricotta with pesto

ingredients

servings

4

Butter

1 knob

Ricotta cheese

300 grams

Rocket salad

80 grams

Eggs

3 unit

Shallots

1 unit

Chopped almonds

50 grams

Grated Parmesan cheese

1 spoon

Basil

10 leafs

Chives

1 gram

Dried thyme

1 teaspoon

Extra virgin olive oil

to taste

Iodized salt

to taste

Pepper

to taste

Lemons

1 half

second courses from Italy - Puglia

Pudding arugula, ricotta with pesto

Pudding arugula, ricotta with pesto

vegetarian with eggs with lactose with nuts high in calcium high in phosphorus

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pudding arugula, ricotta with pesto

Delicious and inviting even more appetizing with pesto, to consume freshly baked or at room temperature!

Pudding arugula, ricotta with pesto step 1

step 1

Rosolaiamo in a pan with a little oil shallots

Pudding arugula, ricotta with pesto step 2

step 2

We add the entire rocket, salt, pepper and two minutes later we turn off the gas and let cool

Pudding arugula, ricotta with pesto step 3

step 3

Sminuzziamo everything and we transfer into a bowl. We add the ricotta, egg, yolks and amalgamiamo

Pudding arugula, ricotta with pesto step 4

step 4

Imburriamo floured and some individual molds and riempiamone about 6 with the mixture. Bake at 180 ° C for 20 minutes

Pudding arugula, ricotta with pesto step 5

step 5

Meanwhile prepare the chopping pesto: basil, almonds, thyme, chives, olive oil, the juice of a quarter of a lemon, Parmesan cheese, salt and pepper until you get the desired consistency

Pudding arugula, ricotta with pesto step 6

step 6

Impiattiamo and serve hot, or at room temperature. Enjoy your meal!

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