Discover the authentic taste of the Salmone guttiau cheesecake: a blend of Italian tradition and freshness. Try it now and delight your guests!
Step 1 of 7: Arrange all the ingredients in the correct quantities on the work surface.
Step 2 of 7: To prepare the base, finely blend the su guttiau and melt the butter in a small saucepan over low heat. In a bowl, pour in the su guttiau and the butter and gently combine.
Step 3 of 7: Fill the glasses by creating a 2/3 cm base and let rest in the refrigerator for 2 hours.
Step 4 of 7: Prepare the filling by combining the ricotta, the salmon Philadelphia and the chopped arugula in a bowl.
Step 5 of 7: After the resting time, carefully pour the filling into the glasses and garnish with smoked salmon and a sprinkle of poppy seeds.
Step 6 of 7: Keep in the refrigerator until ready to serve.
Recipe by Manu food writer
Portion: the weight of the ingredients divided by 4 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: Not suitable for vegans · Not suitable for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Fish, and Milk
Step 7 of 7: Store in the refrigerator for up to 2-3 days.
| Average values | Per serving161 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,123 kJ507 kcal | 1,316 kJ315 kcal |
| Fat | 28.83 g | 17.88 g |
| of which saturated fatty acids | 16.35 g | 10.14 g |
| Carbohydrates | 46.73 g | 28.98 g |
| of which sugars | 3.24 g | 2.01 g |
| Fibre | 2.06 g | 1.28 g |
| Protein | 16.16 g | 10.02 g |
| Salt | 0.6 g | 0.37 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.
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