Potato and runner bean tart with ricotta cheese and broccoli
List of recipes PrintPrint

Potato and runner bean tart with ricotta cheese and broccoli

Ingredients

1 400g. can of Valfrutta Runner Beans, picked and canned on the same day 
2 medium-sized potatoes
100g. of ricotta cheese 
1 broccoli head
1 egg 
2 spoonfuls of grated cheese
salt and pepper 

Potato and runner bean tart with ricotta cheese and broccoli

Difficulty

easy

Preparation and cooking time

20-45 min

Suitable for

Celiac disease sufferers, Adults

Recipe for:

4 People

Occasion:

Dinner for two

Prepare this recipe with:

Baby Runner Beans, picked and canned on the same day

Valfrutta Baby Runner Beans are so tender and delicate because they are carefully selected and canned on the same day, to retain their natural flavour and freshness. A natural source of protein, they are ideal served simply with a small amount of oil, salt and lemon, or perfect to enliven and add a dash of colour to traditional second courses or mixed salads.

Preparation:

Peel the potatoes and cut them into small cubes. Boil them in water with the broccoli heads. Soften thoroughly, drain and place in a bowl. Crush with a fork and add the finely chopped runner beans, the ricotta, the egg and the grated cheese. Pour into 4 oven dishes and bake for 20' at 200°. 

Share the recipe:

Enter your data and access

Password dimenticata?

Non sei ancora registrato? Registrati