Drive away with green broad beans and ricotta
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Salted celery tart with saffron.
ingredients
servings
6
Saffron
1 sachet
Celery
1 unit
Shortcrust pastry
1 roll
White wine
1/2 glass
Gruyere cheese
100 oz
Ricotta cheese
300 oz
Eggs
2 unit
Extra virgin olive oil
a bit
Natural sea salt
a bit
Pepper
1 pinch
single courses from Italy
Salted celery tart with saffron.
Salted celery tart with saffron.
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Tasty dish that helps the intestine with celery and is rich in calcium.
preparation
step 1
Wash the heart of the celery, cut it into slices and sauté with 2 tablespoons of oil in an already hot casserole. When it begins to brown, pour in the wine and, with evaporation, with 1 dl of hot water in which you have diluted the saffron.
step 2
Cook the celery until it dries, then add salt and pepper. Separately, mix the ricotta and half of the grated Gruyère with the eggs and a pinch of salt. Add the celery.
step 3
Cover a buttered mold with the brisèe paste, sprinkle the bottom with the remaining gruyere, pour the mixture of celery and ricotta.
step 4
Bake in the lower part of the oven already warm at 180 ° C and cook the tart for about 40 minutes. Serve it warm.
step 5
As a side dish of the perfect portion of tart, a fresh salad of misticanza and celery leaves, to facilitate the absorption of calcium provided by ricotta and gruyere, the advice is to add lemon juice to oil and salt as a condiment.
