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.
Warm the Sterilgarda milk without bringing it to the boil, add the sugar and let it dissolve. Pour the milk over the yeast and leave to rest for 10 minutes ...
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