Quiche with chicory and sausage
by
12 recipes
Potato cake, spinach and provola
ingredients
servings
6
White wine
to taste
Pepper
to taste
Iodized salt
to taste
Grated Parmesan cheese
1 spoon
Tuna in oil, without salt
1 can
Provolone cheese
7 slices
Eggs
4 unit
UHT cooking cream
200 grams
Baby spinach
200 grams
Potatoes
4 unit
Puff pastry
230 grams
starters from Italy
Potato cake, spinach and provola
Potato cake, spinach and provola
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Salty cake very tasty and tasty
preparation
step 1
Boil the potatoes, let them cool and cut them to not too thick washers. Cut 7 thin slice slices
step 2
Blend in an anti-spat fry with half a teaspoon of olive oil the spinacini, salted pepato and shaded with white wine.
step 3
In a bowl whisk until the egg is swollen, add a pinch of salt, cooking cream, tuna and parmesan cheese.
step 4
Place the puff pastry into a mold for pie slices and bake it with a fork.
step 5
On the rolled pasta we put the layer of previously boiled potatoes, spinacini, egg mixture, cream, parmesan cheese and tuna.
step 6
At this point, we roll the edge of the puff pastry onto itself to form a thick and bent rim.
step 7
Put the mold in the preheated oven at 200 ° for 15 min. After half-cooking, extract our cake and cover with provola slices and refine for another 15 min.
