Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 60 minuti |
Ingredients
| 290 g | 00 flour |
| 120 g | grated cheese |
| 200 g | bacon |
| 190 mL | cooking cream Sterilgarda |
| 80 g | butter |
| 10 g | yeast for savoury preparations |
| 1 | egg |
| 1 | spring onions |
| q.b. | salt |
| q.b. | pepper |
Preparation
- Cut the bacon into small pieces and the spring onion into rings, using both the green and white parts.
- In a bowl, beat the egg with 180 ml of Sterilgarda cooking cream and 1 level teaspoon of pepper, until the mixture is liquid and smooth.
- In a mixer with metal blades, place the flour, yeast, butter cut into cubes and 1 level teaspoon of salt; operate the mixer in bursts until the mixture becomes sandy.
- Add to the cream and egg mixture and mix without overworking; the dough should be soft and a little sticky.
- Stir in the bacon, spring onion and grated cheese
- On a floured surface, work the dough and roll it out until you obtain a disk about 1½ cm thick.
- Cut the disk into 8 wedges and arrange them on a lined baking tray, brushing them with the Sterilgarda cooking cream kept aside.
- Bake in a preheated oven in static mode at 200° for approximately 20-25 minutes or until golden brown.
Cut the Ricotta Sterilgarda into slices and then into cubes of approximately 3 cm. Pour the eggs into a bowl, add salt and pepper and beat them with a ...
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