Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 6 | 90 minuti |
Ingredients
| 2 fogli | puff pastry |
| 80 g | Sterilgarda ricotta |
| 50 g | grated cheese |
| 1 Kg | spinach |
| 2 | fresh eggs |
| 6 | hard boiled eggs |
| q.b. | salt |
| q.b. | pepper |
| q.b. | nutmeg |
| q.b. | olive oil |
Preparation
- Wash the spinach and blanch it in boiling water for 5 minutes; drain it and let it cool.
- Press the spinach in a colander to remove excess water, chop finely and season with salt, nutmeg and 2 tablespoons of oil.
- Mix the Sterilgarda ricotta with 2 fresh eggs and 40 g of grated cheese. Add everything to the spinach mixture and season with salt and pepper.
- Shell the 6 hard-boiled eggs.
- On a floured work surface, roll out the two sheets of puff pastry so that they are a little larger than the pan.
- Butter the pan and spread the first sheet of puff pastry on top.
- Pour the ricotta and spinach filling into the mold, insert the eggs, making them sink into the mixture and brush with the grated cheese.
- Cover the pan with the second sheet of puff pastry, seal the edges and remove the excess pastry.
- Cook in a preheated oven for approximately 60 minutes at 180°.
Place the ricotta, drained anchovies, crumbled tuna and grated parmesan in a bowl. Add the capers (rinsed previously with water), the breadcrumbs, the ...
Social Wall