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
-
50 minSide dishRed onions, fennel tubers, green peppers, Red pepper, Cherry tomatoes, fresh thyme, garlic, olive oil,roasted Vegetables -
30 minSide dishbig oranges, lemon juice, ground cumin, olive oil, large fennel bulb, radish, fresh mint leaves, black olive,fennel salad with orange and radish -
10 minSide dishmayonnaise, lemon zest, hot pepper sauce, garlic, mustard, milk, whipped cream,garlic mayonaise -
10 minSide dishRed onion, apple vinegar, White wine vinegar, sugar, peppercorns, juniper,sweet and sour red onion
Nutrition
365Calories
Sodium4% DV85mg
Fat28% DV18g
Protein24% DV12g
Carbs14% DV41g
Fiber12% DV3g
Loved it