
Quiche with chicory and sausage
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
Salty cake very tasty and tasty
Boil the potatoes, let them cool and cut them to not too thick washers. Cut 7 thin slice slices
Blend in an anti-spat fry with half a teaspoon of olive oil the spinacini, salted pepato and shaded with white wine.
In a bowl whisk until the egg is swollen, add a pinch of salt, cooking cream, tuna and parmesan cheese.
Place the puff pastry into a mold for pie slices and bake it with a fork.
On the rolled pasta we put the layer of previously boiled potatoes, spinacini, egg mixture, cream, parmesan cheese and tuna.
At this point, we roll the edge of the puff pastry onto itself to form a thick and bent rim.
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.