Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 30 minuti |
Ingredients
| 4 | eggs |
| 2 | artichokes |
| 200 g | fresh ricotta cheese Sterilgarda |
| 2 tablespoon | grana padano |
| 2 tablespoon | breadcrumbs |
| 2 tablespoon | extra virgin olive oil |
| 1 cloves | garlic |
| to taste | salt |
| to taste | pepper |
Preparation
- Clean the artichokes carefully, removing the tougher outer leaves. Cut the artichokes into thin slices, then soak them in a bowl with fresh water and the juice of a lemon (this way they will not turn dark).
- In a medium-sized pan, add the garlic and extra virgin olive oil. Turn the heat on to medium and when the garlic is golden, add the well-drained artichokes and sauté them over high heat for about 3-5 minutes.
- Add a little water, a pinch of salt and cover with a lid.
- Cook the artichokes over low heat for about 25 minutes and as soon as they are tender add a pinch of pepper and transfer them to a plate to let them cool (remove the garlic).
- In a bowl, lightly beat the eggs with a pinch of salt and add the tablespoons of grated Grana Padano.
- Add the Sterilgarda ricotta and mix everything well and only lastly add the sliced artichokes.
- Pour the mixture into a pan and cook in a static oven preheated to 180°C for approximately 25 minutes.
- Remove from the oven and let cool before serving.
Wash the quinoa to remove the saponin and cook it in 500 ml of boiling water for 20 minutes; drain and leave to cool. Grate the courgettes and mix them ...
Social Wall