skish
IT

Corn cakes with ricotta and raspberries

Crisp and gluten-free, with fresh ricotta and raspberries.

  • 3 min
  • 1 serving
  • Vegetarian
  • Italian cuisine
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Corn cakes with ricotta and raspberries

Per serving

Calories
404 kcal
Protein
14.7 g
Carbohydrates
52.7 g
Fat
16.4 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Puffed corn cakes4
  • Ricotta100 g
  • Raspberries100 g
  • Honey1 teaspoon
  • Pistachios8 g

Contains: lactose, nuts,

In season: June – September

Method

  1. Gently rinse the raspberries in a sieve and let them dry on kitchen paper; roughly chop the pistachios with a knife.
  2. Spread the ricotta over the corn cakes, resting them flat on the worktop so they don't crack.
  3. Add the raspberries, torn in half with your fingers.
  4. Finish with a drizzle of honey and the chopped pistachios.

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