Savor the Flavors: Parmesan-Pistachio Shell Cakes with Lemon Ricotta
Delightful savory shell cakes infused with the nuttiness of pistachios and the richness of Parmesan, perfectly complemented by a creamy and tangy whipped lemon ricotta.
Ingredients
Scale
- 1 cupshelled pistachios
- 1 cupgrated Parmesan cheese
- 2large eggs
- 1 cupricotta cheese
- 1 tablespoonlemon zest
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a food processor, blend pistachios and Parmesan until finely ground. Transfer to a bowl and mix with eggs, salt, and pepper to form a batter.
- Spoon the batter into small mounds on the baking sheet and bake for 15-20 minutes or until golden brown. Meanwhile, whisk together ricotta, lemon zest, and a pinch of salt until smooth to serve with the cakes.
Notes
You can customize the seasonings to taste.