Drain the ricotta well to remove excess water.
Cut the ricotta in half and then slice into half-moons.
Prepare a mix with coarsely chopped hazelnuts, a drizzle of extra virgin olive oil, salt, pepper, and grated lemon zest.
Spread the hazelnut mix over the surface of the ricotta slices, pressing lightly to make it stick.
Arrange the slices in the air fryer in a single layer.
Cook at 190°C for about 15 minutes, or until crispy and golden on the outside.
Remove and serve the crispy ricotta warm as a light main course or as a tasty appetizer.
Air fryer
Bowl
Grater
Knife
Recommended temperature 190°C; indicative time 15 minutes (varies based on air fryer model).
Italy, Toscana
| Energy (kcal) | 273.69 |
| Carbohydrates (g) | 1.88 |
| of which Sugars (g) | 1.27 |
| Fat (g) | 27.18 |
| of which Saturates (g) | 2.34 |
| Protein (g) | 4.26 |
| Fiber (g) | 2.5 |
