PIE WITH CHEESE AND ARTICHOKES
starters from Italy
translated by Italian with
You can pick any stuffing, the most famous are the rice, but this time I opted for tomatoes stuffed with ricotta and spinach. The flavor of the spinach joins the tasty and delicate flavor of the ricotta. The salt and pepper give it that flavor is lacking.
First scottiamo spinach, meanwhile emptied the tomatoes and keep the filling aside. I recommend you do not throw the little caps.
We add the ricotta, Lagio chopped and blanched spinach. Mix well and the compound.
Now we adagiamo on a baking sheet and emptied the four tomatoes with the mixture riempiamoli done previously. We add a sprinkling of salt, a sprinkling of pepper and a little oil evo.
We cover the four tomatoes with their little caps and bake at 200 degrees for 35-40 min. Please keep an eye on the cooking. The tomato will be ready when toasted on the surface.