Drain the ricotta well to remove excess water.
Cut the ricotta in half first and then slice it into half-moon pieces.
Prepare a mix with the coarsely chopped hazelnuts, a drizzle of extra virgin olive oil, salt, pepper, and grated lemon zest.
Spread the hazelnut mixture over the surface of the ricotta slices, pressing lightly so it sticks.
Arrange the slices in the air fryer in a single layer.
Cook at 190°C for about 15 minutes, or until the outside is crispy and golden.
Remove from the oven and serve the crunchy ricotta hot as a light main course or as a tasty appetizer.
Air fryer
Bowl
Grater
Knife
Recommended temperature 190°C; indicative time 15 minutes (varies depending on the air fryer model).
Italia, Toscana
| Energy (kcal) | 321 |
| Carbohydrates (g) | 4.36 |
| of which sugars (g) | 3.7 |
| Fat (g) | 28.7 |
| of which saturates (g) | 6.06 |
| Protein (g) | 9.93 |
| Fibre (g) | 2.7 |
| Salt (g) | 0.2 |
