- Difficulty: Easy
- Cost: Economic
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Seasonality: All seasons
- Energy 193.62 (Kcal)
- Carbohydrates 24.70 (g) of which sugars 12.46 (g)
- Proteins 3.60 (g)
- Fat 9.59 (g) of which saturated 5.81 (g)of which unsaturated 3.64 (g)
- Fibers 0.47 (g)
- Sodium 16.28 (mg)
Indicative values for a portion of 2 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Notes
Adjust cooking times and temperature based on your oven’s power and the type of mold used.
The original recipe suggests using cream cheese (like Philadelphia). If you have it, you can use it instead of ricotta.
If you don’t have pistachios, you can replace them with almonds, also chopped into grains.
Use an organic lemon, or at least one with an edible peel.
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