Cookbook Starters

Ricotta and spinach strudel

Starters

Difficulty People Time
Easy 8 50 minuti
Ingredients
2 puff pastry rolls
250 g ricotta Sterilgarda
50 g pine nuts
4 medium eggs
50 g butter
q.b. black pepper
1 Kg spinach
50 g raisins
150 g Grana Padano DOP
q.b. of nutmeg
q.b. fine salt
q.b. tablespoons of extra virgin olive oil
Prepare this recipe with:

Ricotta

250 g

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Preparation
  1. Wash the spinach thoroughly, pour it into plenty of boiling salted water and leave it to cook.
  2. Drain the spinach, taking care to remove the excess water.
  3. Using a knife, finely chop the spinach.
  4. Take a pan and melt 50 g of butter, then add the spinach and sauté for a few minutes.
  5. Take a bowl and pour in the lightly blanched spinach and add the Ricotta Sterilgarda, nutmeg and Grana Padano DOP.
  6. Take 3 eggs and add them to the previous mixture.
  7. Finally, add the pine nuts, raisins, salt and pepper, mixing everything well.
  8. Let the mixture rest for about half an hour.
  9. Turn the oven on in static mode at 180 degrees.
  10. Meanwhile, place the puff pastry on the baking paper and shape it into a rectangle.
  11. Place the spinach and ricotta mixture in the center of the puff pastry rectangle.
  12. Take the remaining egg and separate the white from the yolk.
  13. Then take the ends of the rectangle and close them with the help of a brush stroke of egg white.
  14. Once the puff pastry roll is formed, brush it over the entire surface.
  15. Place the strudel on a baking tray lined with baking paper and grease it with extra virgin olive oil.
  16. Cook for about 30 minutes in the oven.
  17. Serve the ricotta and spinach strudel hot or cold.

Ricotta and vegetable cakes without gluten

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In a bowl, mix the Ricotta Sterilgarda with the eggs, 2 tablespoons of parmesan, salt, pepper and chopped parsley. Dice all the vegetables, blanch them ...

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