Rusks with ricotta, dried figs and walnuts
A winter pantry breakfast: dried figs, walnuts and ricotta.
Open in the appPer serving
- Calories
- 337 kcal
- Protein
- 11.6 g
- Carbohydrates
- 43.9 g
- Fat
- 14.3 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Italian rusks4
- Ricotta60 g
- Dried figs2
- Walnuts8 g
Contains: gluten, lactose, nuts,
In season: November – March
Method
- Remove the hard stalk from the dried figs and cut them into pieces of about half a centimetre; if the knife sticks, wet it.
- Break the walnuts into pieces with your hands.
- Spread the ricotta on the rusks and scatter the figs and walnuts on top.
This recipe, sized for you
In skish every dish is scaled to your calories and goes straight onto your shopping list.