Perfect for a last-minute appetizer. You will need just a few simple ingredients, let's see which ones!
Step 1 of 3: Cook the leek and potatoes in a pan with a drizzle of oil. Once they have softened, combine them with the ricotta, eggs, Parmesan, salt, pepper and parsley mixture.
Step 2 of 3: Mix all the ingredients well. At this point, grease and sprinkle the muffin tins with breadcrumbs.
Step 3 of 3: Place two heaping tablespoons of mixture into each one. Add a sprinkling of breadcrumbs and Parmesan on top of each and bake at 200 degrees for about 15 minutes.
Recipe by
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 · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Allergens detected: Eggs and Milk
| Average values | Per serving174 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 702 kJ168 kcal | 405 kJ97 kcal |
| Fat | 6.51 g | 3.75 g |
| of which saturated fatty acids | 3.23 g | 1.86 g |
| Carbohydrates | 16.76 g | 9.66 g |
| of which sugars | 3.5 g | 2.02 g |
| Fibre | 3.63 g | 2.09 g |
| Protein | 9.75 g | 5.62 g |
| Salt | 0.12 g | 0.07 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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