This recipe is perfect for a lunch break. It is a really tasty and gluten-free pie made with ricotta and vegetables.
Whip the ricotta with the eggs. Add salt, pepper, Parmigiano, and finally the cornstarch.
Then add the broccoli (previously cut into florets and sautéed in a pan with a drizzle of oil) and the cherry tomatoes cut into thin strips.
Mix well and transfer the mixture onto a baking tray lined with parchment paper.
Bake in a static oven at 180 degrees for about 25-30 minutes.
Parchment paper
Bowl
Whisks
20 cm baking tray
Store in the fridge
Italia
| Energy (kcal) | 89.07 |
| Carbohydrates (g) | 4.93 |
| of which Sugars (g) | 2.49 |
| Fat (g) | 4.93 |
| of which Saturates (g) | 2.58 |
| Protein (g) | 6.17 |
| Fiber (g) | 0.72 |
| Sale (g) | 0.4 |
