Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 4 | 2 minuti |
Ingredients
| 500 g | spinach |
| 450 g | Sterilgarda ricotta |
| q.b. | nutmeg |
| q.b. | salt |
| 1 | egg |
| puff pastry or brisée |
Preparation
- Cook the spinach with a little water for about ten minutes. Squeeze and let it drain in a colander
- Preheat the oven to 180°C
- Chop the spinach and put it in a bowl together with the ricotta, nutmeg and salt
- Add the egg and mix the mixture
- Roll out the puff pastry and place it in a greased and floured pan
- Spread the spinach and ricotta filling on the puff pastry
- Bake in a preheated oven for 30 minutes
- Let it cool and serve
Wash 1 bunch of parsley, clean and chop finely, then break up the walnut kernels. Flatten the veal rump well into a slice after removing any fat and place ...
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