Eggplant and Ricotta Salata to
Ingredients: 1 box of Pasta
crust or puff pastry
a rather large round eggplants
100 gr. slices of fontina
300 gr. whole milk ricotta cheese 2 eggs
80 gr. Parmesan
200 ml.
of cream salt, pepper, chives, thyme QB
Roll out the pastry crust in a tart pan, line the bottom with the fontina.
Cut the eggplant into thin slices peeled off after it (this way will be less bitter) and fry or baked according to taste.
Spread the slices of fontina cheese over the eggplant to cover fully the entire base of the cake. Helping the ricotta with a fork and cover the eggplant.
At this point, break the eggs into a bowl, add the Parmesan, salt, pepper, herbs and beat with a whisk, add the cream and if you also made a bit of ricotta. Cover the pan with this mixture and place in oven at 200 degrees for 30 minutes, until the pastry is golden and the beautiful egg mixture dry.
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