Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
319
Calories
18g
Protein
24g
Fat
8g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 600g macaronelli
- chopped parsley
- 1 tin chopped tomatoes
- Parmesan Cheese
- 400g rikotta
- salt and pepper
- 50 g. butter
- 3 eggs
Directions
1
Boil macaronelli in salted water.
2
When cooked, drain and put into a pan.
3
Add butter to macaronelli and cook for a few minutes on a very low heat.
4
Mix rikotta beaten eggs, chopped parsley and seasoning.
5
Add rikotta mixture to macaroni top with the chopped tomatoes and cover with the cheese and continue cooking under a slow grill till golden about 10 minutes.
6
Category:Maltese Recipes
7
Category:Maltese Appetizers
Recipe sourced from
fandom