Cookbook Starters

Ricotta and Vegetable Muffins

Starters

Difficulty	People	Time

Simple	6	60 minuti

Ingredients

200 g	00 flour
2	eggs
100 g	fresh ricotta cheese Sterilgarda
100 mL	partly skimmed milk Sterilgarda
1 sachets	instant yeast for savory pies
1	shallot
10 leaves	red radicchio
150 g	fresh spinach
q.b.	extra virgin olive oil
q.b.	salt

Prepare this recipe with:

Preparation

Wash the radicchio and spinach and blanch the spinach.
Cut the spinach and radicchio into thin strips.
Clean the shallot and chop it not too finely.
Brown the chopped shallot in a pan with a drizzle of extra virgin olive oil.
When the shallot is transparent, add the spinach and radicchio and cook for about 5 minutes.
Remove the vegetables from the heat, drain any excess oil and let them cool.
Take a bowl and break the eggs, add 2-3 pinches of salt and beat them with a whisk.
Gradually pour in the Sterilgarda milk and oil, stirring with a whisk, then add the Sterilgarda ricotta, mixing well with the eggs.
Finally add the sifted flour with the yeast to the mixture and mix until you get a smooth and homogeneous dough. Then add the vegetables and distribute them in the dough, which should be dense but still quite soft.
Place the paper cups in the muffin tin (or grease the tin with a little butter or oil) and fill them with the mixture, but not to the brim.
Place the pan in a fan oven preheated to 170° and cook the muffins for approximately 15-20 minutes
Bake and serve your ricotta and vegetable muffins warm or at room temperature.

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