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Receta Ricotta Cheese And Spinach Tart
by Global Cookbook

Ricotta Cheese And Spinach Tart
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  Raciónes: 6

Ingredientes

  • 400 gm Waitrose Strong Plain Flour, (14oz)
  • 1 pch Salt
  • 1 pkt Waitrose Fresh Basil and Thyme, minced
  • 4 x 5 ml, (3tbsp) extra virgin olive oil
  • 3 x Large eggs, (medium), beaten
  • 1 x 250 g tub Galbani Ricotta Cheese
  • 1 x 500 g pack frzn whole leaf spinach, defrosted and well liquid removed
  •     Freshly grated nutmeg
  • 2 x Large eggs, (medium)
  • 50 gm Pine kernels, toasted (1 3/4oz)
  • 1 x Lemon, zest of
  • 100 gm Grated Parmesan, (3 1/2oz)
  •     Salt and freshly grnd black pepper
  •     Lowfat milk to glaze

Direcciones

  1. Sift the flour into a bowl and add in the salt and herbs. Make a well in the centre. Add in the oil and then gradually add in the Large eggs. Mix till smooth, adding a little water if required.
  2. Knead for 10 min, then wrap in cling film and place in a refrigerator for 30 min.
  3. Combine all the filling ingredients.
  4. On a floured surface, roll out two-thirds of the pasta and use to line a 23cm (9") square tin.
  5. Spoon the filling into the pasta and smooth out to cover the base.
  6. Roll out the remaining pasta and cover the top.
  7. Wet and seal the edges with a little water. Trim off any excess pasta and brush with a little lowfat milk, prick and place in the centre of a preheated oven 200 C, 400 F, gas mark 6 for 25-30 min till golden brown on top.
  8. NOTES : Home-made pasta enclosing a savoury filling to serve hot or possibly cool with a green salad.