Broth with ricotta cubes
Published on 17 November 2013
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
Serves 4
1 litre and a half of meat stock
300 g ricotta
60 g grated Parmigiano
3 whole eggs
A little lemon zest
Salt and pepper
Mix all the ingredients in a bowl and season with salt and pepper.
Line an ovenproof dish with baking parchment; mine measured 20 x 20.
Pour in the mixture and level it well.
Bake in the oven at 160°C for 30 minutes.
Remove from the oven and leave to cool.
Cut the mixture into strips about 1 cm wide, then into cubes.
When the cubes are ready, bring the stock to the boil.
Add the cubes and cook for a couple of minutes.
Serve with a sprinkling of Parmigiano.
This recipe is very simple, can be prepared in advance and is very popular with children.
1 litre and a half of meat stock
300 g ricotta
60 g grated Parmigiano
3 whole eggs
A little lemon zest
Salt and pepper
Mix all the ingredients in a bowl and season with salt and pepper.
Line an ovenproof dish with baking parchment; mine measured 20 x 20.
Pour in the mixture and level it well.
Bake in the oven at 160°C for 30 minutes.
Remove from the oven and leave to cool.
Cut the mixture into strips about 1 cm wide, then into cubes.
When the cubes are ready, bring the stock to the boil.
Add the cubes and cook for a couple of minutes.
Serve with a sprinkling of Parmigiano.
This recipe is very simple, can be prepared in advance and is very popular with children.
Original source: https://incucinaconlilly.com/2013/11/17/minestra-con-cubetti-di-ricotta/
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