Ricotta "Eggs"
A beautiful presentation that pleases both the eyes and the stomach! Delicious! Although the word "eggs" appears in the name of this appetizer, it's actually a dish in whose making not a single animal — or even a single egg — is harmed. Ricotta "eggs" is an Easter recipe. It's also perfect for fans of vegetarian cooking.
Namira
Recipe author
Ricotta 'Eggs'
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 31 %
10 g
Fats 59 %
19 g
Carbohydrates 9 %
3 g
258 kcal
GI:
100
/
0
/
0
- To make this dish, mix the ricotta with olive oil in a bowl. Add salt and pepper to taste. For this dish you'll need 8 special egg-half molds. First, line a mold with plastic wrap, then fill it with the cheese mixture, then more plastic wrap; and cap it with the second half of the mold. Then put the filled molds in the refrigerator for at least 2 hours. It's best to chill them overnight. Once the molds are well chilled and the cheese has set, take them out of the fridge and remove the top layer of wrap. Then lay lettuce leaves on a serving dish and turn the cheese out of the molds onto them. Carefully peel away the remaining wrap. Now you can sprinkle the "eggs" with ground black pepper and serve. If you don't plan to serve the dish right away, you can keep the molds in the fridge for up to two days.
Caloric content of the products possible in the composition of the dish
- Ground black pepper - 255 kcal/100g
- Leafy salad - 14 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Ricotta - 174 kcal/100g
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Related and additional categories:
- National cuisine
- Snacks
- Second course
- Cheese
- Vegetables
- Spices seasonings spices
- Fats and oils
- Pepper
- Salt
- Vegetable oil
- Mediterranean cuisine
- Cold snacks
- Beer snacks
- Without heat treatment
- Cooling
- Soft cheese
- Leaves lettuce
- No eggs
- Balanced nutrition
- Vegetarianism
- Recipes for lean dishes without butter