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 ).
Preheat the oven to 175 ° C.
Mix the ricotta with the Pecorino Romano and the eggs.
Stir in the finely chopped sundried and season with pepper.
Roast the pine nuts in a dry frying pan until golden brown.
Spread the ricotta mixture over the molds and sprinkle with the pine nuts.
Bake the ricotta cakes in 20 min.
Until golden brown and cooked and serve them lukewarm or cold..
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