With RiCcotta La Gustosa
Torta Pasqualina with ricotta
Lunch, Dinner
Easy
8 Portions
Ready, skillet, go!
Ingredients
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Recipe Instructions
Preparation 20’
Cooking 45’
Total 1h 5’
Cook the spinach in a pan with sautéed onion.
Mix RiCcotta with the chopped spinach, two eggs, Parmesan, salt and pepper.
Line the mould with one roll of puff pastry and prick it a few times with a fork.
Pour in the filling and create 4 holes: break an egg into each one (the eggs will become hard-boiled during cooking!).
Cover with the other roll of puff pastry and brush the surface with egg or milk.
Bake at 200°C for 40/45 minutes in the lower part of the oven.