Rye bread with anchovies, ricotta and lemon zest
Creamy ricotta and anchovy fillets: a fresh, salty contrast.
Open in the appPer serving
- Calories
- 280 kcal
- Protein
- 15.9 g
- Carbohydrates
- 27 g
- Fat
- 11.9 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Rye bread50 g
- Ricotta80 g
- Anchovies in oil4
- Lemon zestto taste
- Parsleyto taste
- Black pepperto taste
Contains: gluten, lactose, fish,
Method
- In a small bowl mix the ricotta with the grated lemon zest (yellow part only) and a grind of black pepper, until creamy; chop the parsley.
- Toast the rye bread for 2–3 minutes, until crisp, and spread it with the ricotta.
- Drain the anchovies well of their oil, lay them on the ricotta and finish with the parsley.
This recipe, sized for you
In skish every dish is scaled to your calories and goes straight onto your shopping list.