1/4 of a medium onion, finely chopped
1 tablespoon of aromatic herbs
1 soup spoon of skimmed milk
1 teaspoon of grated Parmesan cheese
100 g of fresh ricotta
250 g of chopped tomatoes
1/4 of a medium onion, finely chopped
1 tablespoon of aromatic herbs
1 soup spoon of skimmed milk
1 teaspoon of grated Parmesan cheese
100 g of fresh ricotta
250 g of chopped tomatoes
Blend everything in the blender until it forms a homogeneous and consistent mass
Grease a small mold (specifically for soufflés) and pour the mixture into it
Bake for 15 minutes or until the surface is golden brown
Serve immediately.
