Spinach pie

Spinach pie
INGREDIENTS

400 gr Bris?
500 g Spinach
2 eggs + 1 egg yolk
250 g fresh cream
30 g Parmigiano Reggiano
salt, pepper q.b.



Line 4 individual molds of 10 cm with the pastry crust pulled up to 1 mm, skip the spinach in a pan with a knob of butter, fill the molds.

Mix the eggs with the cream and pour over the mixture.

Adjust flavor

Bake in preheated oven at 170 for about 10 minutes

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Pretzels with gorgonzola and mascarpone

Pretzels with gorgonzola and mascarpone
INGREDIENTS

Serves 4:

250 g mascarpone
200 g gorgonzola
1 package of frozen puff pastry
5 sandwiches milk
1 bunch parsley
8 mint leaves
8 rapanell1
salt
pepper



Mix the mascarpone and gorgonzola fomrare until a homogeneous paste.

Divide it in half and add to one of the parties, the chopped parsley.

Prepared with the puff pastry vol-au-vent and cut the sandwiches and milk.

Stuffed with cream parsley and sandwiches with cream cheese simply the vol-au-vent.
Decorate with mint leaves and sliced ??radishes.

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Scottarelle spring

Scottarelle spring
INGREDIENTS

fresh spinach
zucchini
pepperoni
scottarelle
oil
salt



We clean the spinach, cut the zucchini into thin slices and blanch over the grid, we take a frying pan with a little oil and put the spinach to cook for a few minutes in the meantime we scottarelle in the hot grill and do scratch on both sides, we prepare the dish with the spinach in the center, around the courgettes over lescottarelle a little oil salt.

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Ricotta Pudding

Ricotta Pudding
INGREDIENTS

Serves 4:

150 g ricotta cheese
75 g grated Parmesan cheese
1 bunch parsley
butter
3 eggs
salt
pepper
bread crumbs



Mix the ricotta sifted with the breadcrumbs, chopped parsley, 3 egg yolks, salt, pepper and egg whites.
Pour the mixture into 4 ramekins with creme caramel buttered and sprinkled with breadcrumbs.
Bake at 180oC for 20 minutes.

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Flan with mushrooms in europe in parmesan crust

Flan with mushrooms in europe in parmesan crust
INGREDIENTS

500 ml milk
500 ml cream
120 g butter
120 g flour
200 g mushrooms
4 eggs.
Salt and pepper q.b.
Chopped parsley q.b.
Nr 1 clove of garlic

For the crust:
300 g butter
150 g grated Parmesan cheese
260 g flour 00



For the filling
? Far trifolare the mushrooms with olive oil and garlic. Boil the milk with the cream
. Prepare a roux by melting the butter and the flour joining.
You will get a white sauce by combining the two mixtures.

? Then add the drained mushrooms.
Bake for 15 minutes.
When it is warm, stirring to combine the eggs.

Season with salt and pepe.Per the crust

? Melt the butter over low heat.

Combine the flour and add the grated Parmesan cheese.


For cooking
? Cover with a thin layer of mold but even single-serving disposable aluminum with the flour mixture butter and cheese. ? fill the molds with the sauce.
Bake in a preheated oven (200/210 ?) for 15 minutes.
Let stand for 2 to 3 minutes from the oven and serve warm

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White cauliflower flan

White cauliflower flan
INGREDIENTS

1 cauliflower white
100g smoked cheese
100g fontina
100g ricotta cheese
1 red egg
bechamel
a tablespoon of Parmesan cheese salt q.b



Boil the cauliflower, leave a little al dente.

Mix the egg yolk with ricotta cheese and pour the mixture into a baking dish, place the cauliflower flower pieces on cottage cheese, sliced ??cheese on cauli flower, cover with the sauce, sprinkle with Parmesan cheese and baked in the way in lower part.

When the sauce is well colored churn, to rafreddare and serve.

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