Description
Erbazzone Italian traditional snack cake, typical for the cuisine of Emilia-Romagna. If you are familiar with the taste of spinach, then you can imagine how ricotta will make it delicate, soft and refined.
Ingredients
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Chicken egg
1 шт
-
Nutmeg
по вкусу
-
Allspice
по вкусу
-
Salt
по вкусу
-
Parmesan
30 г
-
Ricotta
300 г
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Spinach
400 г
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Puff pastry
250 г
Cooking
Frozen spinach put in a pan and stew in a little water (about half a Cup) until tender, about 10 minutes, then squeeze out the contained water. If you want to enrich the taste of the spinach, after you boil the water (or drain), sauté it with butter and a small amount of onion.
Ricotta, cooled and chopped spinach to combine. Add the egg, grated on a fine grater Parmesan cheese, pepper, salt and a little nutmeg, mix well until smooth.
The puff dough in a baking pan greased with butter and floured or covered with baking paper, forming the boards with the height of two fingers and make nakoly a fork over the surface of the dough.
Put the cheese with spinach and ground, to smooth the surface. If you have the dough, make a grid of thin strips. Bake the cake until done in a preheated 180 C oven. This should take about 30 minutes.
Cut and serve when cooled. Pleasant enjoyment!
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