Drive away with green broad beans and ricotta
64 recipes
RED AND RICOTTABLE VEGETABLES
ingredients
servings
2
Red beetroot
500 grams
Potatoes
1 unit
Leeks
15 grams
Ricotta cheese
2 spoons
Chives
3 grams
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
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
First meeting close to the red beetroot, a vegetable of the natural taste of the earth.
preparation
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.
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.
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!
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.
step 5
At pleasure you can prepare whole toasted bread croutons slightly toasted with velvety.
