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Ricotta cakes
A tasty Italian recipe. The starter contains the following ingredients: ricotta (fresh cheese, 250 g), Pecorino Romano ((cheese, piece approx. 200 g), grated), eggs (beaten), sundried tomatoes on oil (finely chopped) and pine nuts (a 65 g ).
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Ingredients
Directions
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Preheat the oven to 175 ° C.
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Mix the ricotta with the Pecorino Romano and the eggs.
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Stir in the finely chopped sundried and season with pepper.
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Roast the pine nuts in a dry frying pan until golden brown.
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Spread the ricotta mixture over the molds and sprinkle with the pine nuts.
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Bake the ricotta cakes in 20 min.
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Until golden brown and cooked and serve them lukewarm or cold..
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Nutrition
250Calories
Sodium9% DV220mg
Fat31% DV20g
Protein40% DV20g
Carbs1% DV2g
Fiber24% DV6g
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