Filter
Reset
Sort ByRelevance
Phinneas Stone
Puree with spinach and ricotta
A tasty recipe. The vegetarian side dish contains the following ingredients: potatoes (slightly crumbly), olive oil, onions (chopped), spinach (300 g), ricotta (fresh cheese, 250 g) and nutmeg.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the potatoes and cut them into pieces. Boil them in water for 25 minutes in salted water.
-
After 15 minutes, heat the oil in a frying pan and fry the onion for 4 minutes. Add the spinach in parts and allow to shrink. Turn off the heat and add the cheese.
-
Drain the potatoes. Stamp with puree pestle. Spoon the spinach and season with salt, pepper and nutmeg. Delicious with a Tuscan carré and tomato salad.
Blogs that might be interesting
-
25 minSide dishoranges, extra virgin olive oil, fennel tubers, endive, olives,fennel oranges salad with endive and olives
-
95 minSide dishgarlic, milk, whipped cream, (freshly grated) nutmeg, pears, sticking potatoes, grated old cheese, butter,creamy potato pear gratin
-
5 minSide disharugula, organic baby beets mild vinegar, balsamic dressing, nut mix,rucola salad with beetroot and balsamic vinegar
-
15 minSide dishVitelotte Noir potatoes, arugula, Taleggio cheese, White wine vinegar, walnut oil,grilled potatoes with taleggio
Nutrition
365Calories
Sodium4% DV85mg
Fat28% DV18g
Protein24% DV12g
Carbs14% DV41g
Fiber12% DV3g
Loved it