Good morning my dear friends!
Italian Carnival has come to an end, today is the first Friday of Lent.
In this day, I want to give you a vegetarian recipe, easy, delicious and very elegant: the ricotta, pistachio and potato mini cakes!
Two days ago I was ready to go to sleep but I could not turn my mind off…I am always thinking about food!
I was thinking of what I could have cook and suddenly the idea of these mini cakes came to my mind: I immediately took note of them in my recipe book that I keep on my bedside table (I know myself: my best ideas always come in the night and if I do not write them down they are lost forever!!).
Anyway, to summarise….my ricotta, pistachio and potato mini cakes resulted in a really delicious recipe! According to their dimension, you can choose to serve as appetisers or as a main dish: your choice!

Find here the recipe.

Ricotta, Pistachio and potato mini cakes

Ricotta, pistachio and potato mini cakes

Ingredients for 4 mini cakes:

500 gr ricotta
2 eggs
2 tbs grated parmesan
100 gr pistachios
2 big potatoes
Extra Virgin Olive Oil
Salt, pepper


Peel the potatoes and cut in thin petals.
Let them rest for 30 minutes in cold water to eliminate the starch in excess, then wash and dry.
Season with extra virgin olive oil, oregano, salt and pepper.
Put the ricotta in a bowl, mix with a fork and add the eggs, the grated parmesan, a pinch of salt and black pepper.
Coarsely chop the pistachios, add to the ricotta cream, cover and allow it to rest for 30 minutes in the fridge.
Prepare a baking tin with baking paper.
To cook these mini cakes you can use disposable moulds or silicone moulds.
Fill the moulds with the ricotta cream (fill half mould because the ricotta tends to puff up during the cooking time), then cover with the potato petals.
Drizzle some oil and cook in the oven for 20 minutes at 180°.
When cooked, wait until the mini cakes deflate and take them out of the moulds.
Buon appetito!

Ricotta, Pistachio and potato mini cakes


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