Crunchy on the outside and soft on the inside ricotta, prepared in the air fryer: a light and tasty main course, easy and quick.
Step 1 of 7: Drain the ricotta well to remove excess water.
Step 2 of 7: Cut the ricotta in half first and then slice it into half-moon pieces.
Step 3 of 7: Prepare a mix with the coarsely chopped hazelnuts, a drizzle of extra virgin olive oil, salt, pepper, and grated lemon zest.
Step 4 of 7: Spread the hazelnut mixture over the surface of the ricotta slices, pressing lightly so it sticks.
Step 5 of 7: Arrange the slices in the air fryer in a single layer.
Step 6 of 7: 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.
Recipe by
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Contains nickel · Allergens detected: Tree nuts
| Average values | Per serving75 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 1,007 kJ241 kcal | 1,343 kJ321 kcal |
| Fat | 21.53 g | 28.7 g |
| of which saturated fatty acids | 4.54 g | 6.05 g |
| Carbohydrates | 3.28 g | 4.37 g |
| of which sugars | 2.78 g | 3.7 g |
| Fibre | 2.03 g | 2.7 g |
| Protein | 7.45 g | 9.93 g |
| Salt | 0.15 g | 0.2 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
