Drive away with green broad beans and ricotta
single courses from Italy
translated by Italian with
Mixed flavors in this recipe like feelings in these difficult days
Cut the escarole leaves in two or three parts and cook them in a pan with a little oil.
After 5 minutes add salt and pepper to taste, add the raisins, capers and olives and continue cooking for about 5 more minutes, until the cooking water has completely dried and leave to cool.
In the meantime, beat the eggs in a bowl, add the ricotta, the cream and mix well with a fork. Season with salt and add a spoonful of breadcrumbs or grated cheese if you prefer it tastier. Also add the escarole and mix.
Coat a cake pan with the puff pastry, distribute two spoons of breadcrumbs on the bottom and fill with the mixture. Trim the edges and with the excess paste form strips. Bake at 180 degrees for about 30/35 minutes.