Perfect for a last-minute appetizer. You will need just a few simple ingredients, let's see which ones!
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.
Mix all the ingredients well. At this point, grease and sprinkle the muffin molds with breadcrumbs.
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.
Muffin molds
A bowl to create the mixture
A pan to cook potatoes and leeks
They can be stored in the fridge, well wrapped, for a couple of days.
You can replace the leek with white onion
Italia, Calabria
| 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 |
