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Rusks with light ricotta, strawberries and mint

Fresh and light, with seasonal strawberries and a few mint leaves.

  • 5 min
  • 1 serving
  • Vegetarian
  • Italian cuisine
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Rusks with light ricotta, strawberries and mint

Per serving

Calories
307 kcal
Protein
11.9 g
Carbohydrates
48.9 g
Fat
8.5 g

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

Ingredients

For 1 serving

  • Italian rusks4
  • Part-skim ricotta80 g
  • Strawberries150 g
  • Honey6 g
  • Mintto taste

Contains: gluten, lactose,

In season: April – June

Method

  1. Wash the strawberries under running water before hulling, so they don't get waterlogged; pat dry, remove the green tops and slice them thinly.
  2. Rinse the mint, pat it dry and tear the leaves with your fingers.
  3. Spread the light ricotta on the rusks and cover with the strawberries.
  4. Finish with a drizzle of honey and the mint, and eat straight away.

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