Tortillas with Raspberries and Ricotta
by Editorial Staff
A very tasty combination of the delicate taste of flat cakes and fresh raspberries will not leave you indifferent. A great option for a hearty and delicious breakfast!
Cook: 30 mins
Serving: 4
Ingredients
- Flour – 70 Grams
- Sugar – 2-3 tbsp
- Salt – 1 Pinch
- Vanillin – 1 Gram
- Egg – 1 Piece
- Baking powder – 1 teaspoon
- Ricotta – 250 Grams
- Raspberry – 50 Grams
Directions
- Prepare all ingredients.
- Transfer the ricotta to a deep bowl
- Add egg, salt, sugar and vanillin.
- Stir, add flour and baking powder
- Stir everything again. Perhaps the flour will go a little more than indicated, the dough should be quite thick and viscous.
- With wet hands, take a small portion of the dough, roll in flour and form a small cake
- Fry the cakes in vegetable oil on both sides until golden brown.
- Before serving, garnish each portion with any syrup, I have chocolate one, and fresh raspberries. I added more mint leaves. Raspberry-ricotta tortillas are ready. Very tender, tasty and aromatic!
Bon Appetit!
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