This recipe is perfect for lunch break. It is a truly tasty and gluten-free cake made with ricotta and vegetables
Whisk the ricotta with the eggs. Add salt, pepper, Parmigiano and finally the cornstarch.
Then add the broccoli (previously cut into florets and sautéed in a pan with a drizzle of oil) and the cherry tomatoes cut into thin strips.
Mix well and transfer the mixture to a baking tray lined with parchment paper.
Bake in a conventional oven at 180 degrees for about 25-30 minutes.
Baking paper
Bowl
Whisks
20 cm baking tray
Store in the fridge
Italia
| Energy (kcal) | 129.49 |
| Carbohydrates (g) | 6.71 |
| of which sugars (g) | 2.24 |
| Fat (g) | 7.57 |
| of which saturates (g) | 4.17 |
| Protein (g) | 8.69 |
| Fibre (g) | 0.72 |
| Salt (g) | 0.79 |
