Ricetta ideale per intolleranti 💪🏻😄 Per una porzione:
Per la base:
110g farina di riso
50g yogurt di soia
1 cucchiaino raso di olio di oliva
acqua q.b
3g lievito
Per la farcia: 200g spinaci surgelati
100g tofu vellutato
Sale, pepe, lievito alimentare
Per la base impastate assieme tutto, aggiungendo l’acqua poco a poco fino ad ottenere una pasta solida, ma comunque malleabile perchè deve essere stesa.
Lessare e scolare gli spinaci.
Stendere la pasta con un matterello aiutandovi con due fogli di carta forno. Una volta stesa, disporre entro una piccola teglia e bucare con una forchetta.
Per il ripieno frullare assieme tutti gli ingredienti, che andrete poi a stendere sopra la pasta, richiudendo i bordi.
Cuocere in forno a 200 gradi per 20 minuti, io l’ho mangiata fredda di frigorifero qualche ora dopo 😉 ❤️
Ricetta di: Martina Di Cassio, founder di “thathis_marty” e “fast and fit food” https://www.instagram.com/thatis_marty/
This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.