pie with roots camp
I have a super grandmother of Tituzze that as soon as there is a hint of a thaw in the fields of rushes to find the first "roots camp" of the season, and there is no time that I do not receive this first-fruits as a gift .
roots .. the camp, are nothing more than the leaves of the dandelion, and their death is to be drowned in a beautiful bowl with a lot of lard to boiling tocchettini and then seasoned with vinegar and salt.
Luck has it that this year of good fresh bacon in the home and kindred, there was not even the shadow, so I invented this pie really good.
a roll of dough brisee
100 grams of rice already boiled pilaff
1 egg 100 grams of fresh ricotta
50 grams of grated Parmesan
a score of "clumps" of dandelion leaves
100 gr spek
To first thing I did blanch the leaves thoroughly cleaned in a pot of hot water.
I then drained and cooled down under cold water and I well squeeze. I worked in a
terrrina the eggs with the Parmesan, ricotta, a pinch of salt and pepper. I added the leaves and rice.
I held a cake pan with the pastry crust, I spread a layer of smoked ham and I poured the mixture over rice.
Bake at 180 degrees for about 30 minutes.
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