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🍽️ Gratin cremoso al pomodoro e ricotta

285 kcal · 30 min · 4 porzioni

Gratin cremoso al pomodoro e ricotta Cucina gratis con l’app MyFoody →

Ingredienti

Preparazione

  1. 1. Thoroughly wash the spring onions.
  2. 2. Cut the spring onions into pieces about 1 cm long.
  3. 3. Peel the garlic.
  4. 4. Slice the garlic into thin rounds.
  5. 5. Heat 3 teaspoons of oil in a pan over medium heat.
  6. 6. Add the spring onions and garlic to the hot pan.
  7. 7. Sauté the vegetables for 2 minutes.
  8. 8. Remove the pan from the heat.
  9. 9. Let the vegetable mixture cool down.
  10. 10. Place the ricotta in a large mixing bowl.
  11. 11. Add the cream cheese to the bowl.
  12. 12. Crack the eggs into the bowl.
  13. 13. Season the mixture with salt.
  14. 14. Season the mixture with pepper.
  15. 15. Add the flour to the bowl.
  16. 16. Add a dash of Tabasco sauce.
  17. 17. Mix all ingredients thoroughly.
  18. 18. Wash the basil.
  19. 19. Shake the basil dry.
  20. 20. Pluck the basil leaves from the stems.
  21. 21. Finely chop half of the basil leaves.
  22. 22. Add the peas to the ricotta mixture.
  23. 23. Add the cooled onion-garlic mixture to the bowl.
  24. 24. Add the chopped basil to the bowl.
  25. 25. Gently fold the ingredients into the ricotta mixture.
  26. 26. Take a baking dish with a diameter of about 20 cm.
  27. 27. Lightly grease the dish with the remaining oil.
  28. 28. Pour the ricotta mixture into the prepared dish.
  29. 29. Spread the mixture evenly in the dish.
  30. 30. Wash the tomatoes.
  31. 31. Dry the tomatoes.
  32. 32. Place the tomatoes on top of the ricotta mixture.
  33. 33. Preheat the oven to 200 °C (convection 180 °C or gas mark 3).
  34. 34. Place the baking dish on the middle rack.
  35. 35. Bake the casserole for 25 to 30 minutes.
  36. 36. Remove the casserole from the oven.
  37. 37. Let the casserole rest for 2 to 3 minutes before serving.
  38. 38. Sprinkle the finished casserole with the remaining fresh basil leaves.

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