Cake with Ricotta, Pecorino and Beets

Ingredients for 12 person:

For the dough:

Flour type "00"-200 gr

Butter-90 gr

Whole eggs-1

Salt- to taste

For the filling:

Chard and leafy small- 700gr

Ricotta- 250 gr

Whole eggs - 2

Pecorino Semicooked-1 confezione

Garlik- to taste


12 person

45 Minutes

Baked

Difficulty 2


Add the flour and butter, add the egg, salt, a cup of water and mix. Once a firm cheese, wrap it in a sheet of plastic wrap and store in refrigerator for at least 2 hours.
Wash the chard and sminuzzatele, dip them in boiling salted water and then blanch for a few minutes, then drain. Fry the garlic in the oil and add the spinach and sauté until the water has evaporated, then remove from heat. Mix the spinach with the ricotta, eggs and cheese and mix well.
After 2 hours, remove the dough from the refrigerator and lavoratene 1/3 that you spread out with a rolling pin. Place the dough in a baking dish with a diameter of at least 26 cm greased and floured. Make small holes in the bottom with the aid of a fork, then pour the mixture. Work the remaining dough and cut out of the sticks with a diameter of about 1 cm, that you will use to create the top layer of the cake, with the diamonds or the waves. Bake in preheated oven at 180 degrees for 45 minutes.
Let cool and serve accompanying the portion with a couple of slices of semi-cooked cheese and zucchini sott'olio.

 

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