Ingredients
No. Servings
- Grated parmesan1 and a half tablespoons
- Medium potatoes
2units2units - Leek
1unit1unit - Finely chopped parsley
1tablespoon1tablespoon - Ricotta
100g100g - Salt and pepperto taste
- Eggs
2units2units
Preparation
- STEP 1 OF 3
Cook the leek and potatoes in a pan with a drizzle of oil. Once softened, add them to the mixture of ricotta, eggs, Parmesan, salt, pepper, and parsley.
- STEP 2 OF 3
Mix all the ingredients well. At this point, grease and sprinkle the muffin molds with breadcrumbs.
- STEP 3 OF 3
Place two generous tablespoons of the mixture into each mold. Add a sprinkle of breadcrumbs and Parmesan on top of each and bake at 200 degrees for about 15 minutes.
Suggestions
Muffin molds
A bowl to create the mixture
A pan to cook potatoes and leeks
General Information
Storage notes
They can be stored in the fridge, well wrapped, for a couple of days.
More information
You can replace the leek with white onion
Origin
Italia, Calabria
Analysis
Attention
The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
Lifestyles
Intolerances and allergies
Macronutrients (100 gr)
Attention
The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
| Energy (kcal) | 102.84 |
| Carbohydrates (g) | 7.58 |
| of which Sugars (g) | 1.79 |
| Fat (g) | 4.81 |
| of which Saturates (g) | 2.16 |
| Protein (g) | 6.83 |
| Fiber (g) | 1.87 |
| Sale (g) | 0.06 |
- Proteins6.83g·32%
- Carbohydrates7.58g·36%
- Fats4.81g·23%
- Fibers1.87g·9%