Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 45 minuti |
Ingredients
| 1 | rectangular puff pastry roll |
| 250 g | spinach (fresh) |
| 40 g | Parmesan cheese |
| 4 | egg |
| 150 g | ricotta Sterilgarda |
| 4-5 cucchiaio | breadcrumbs |
| q.b. | salt |
| q.b. | pepper |
| 4-5 cucchiaio | Partly Skimmed Milk UHT Microfiltered Sterilgarda (per spennellare) |
Preparation
- To begin, boil the spinach in a little lightly salted water, squeeze it and chop it coarsely.
- Next, prepare the hard-boiled eggs by placing them in a saucepan, covering them with water, and bringing them to a boil. After 8 minutes, turn off the heat and let them cool under a gentle stream of running water. Once cooled, peel them.
- In a bowl, mix the chopped spinach with the Sterilgarda Ricotta, the grated cheese, a pinch of salt and pepper, and a few tablespoons of breadcrumbs.
- Take some of the mixture, shape it, and place the hard-boiled egg on top. Cover the egg with a little more mixture.
- Cut the puff pastry into 4 strips and wrap each one around the prepared eggs. Seal the edges of the puff pastry strips well, transfer them to a baking sheet lined with parchment paper, and brush them with Sterilgarda Semi-Skimmed Microfiltered Milk.
- Bake in a preheated oven at 180° for 18-20 minutes.
- Serve.
Take the pre-cooked beetroots and cut them into cubes, roughly. Place them in a bowl and season with oil, salt, pepper and lemon juice. Mix all the ingredients ...
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